Pork Pears And Parsnips Recipes

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TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS



Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Steps:

  • Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
  • While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

PORK, PEARS AND PARSNIPS



Pork, Pears and Parsnips image

Serve your family this delicious English-inspired pork dish, which has a mustard and maple syrup glaze,

Provided by Chef mariajane

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 pork loin, centre chops bone-in (about 2 lb.)
salt and pepper
3 firm slightly under-ripe pears, peeled
1 1/2 lbs parsnips peeled and cut into 2 12 by 1/2 -inch sticks (about 7 medium)
6 tablespoons grainy mustard
1/4 cup maple syrup
1/2 teaspoon crushed mustard

Steps:

  • Brush roasting pan with 1 tsp of the oil.
  • Place pork chops in pan; season with salt and pepper.
  • Cut pears into quarters and remove cores; cut each 1quarter in half, In a small bowl, toss parsnips with remaining oil.
  • Place pears and parsnips on and around chops.
  • Cover with foil and bake in a 375F oven for about 20 minutes.
  • GLAZE: In a small bowl, whisk together mustard, maple syrup and garlic; brush over pork chops, pears and parsnips.
  • Bake, uncovered, for 5-10 minutes more or until parsniips are tender and juices run clear when pork is pierced and just a hint of pink remains inside.

Nutrition Facts : Calories 170.1, Fat 4.3, SaturatedFat 0.5, Sodium 262.1, Carbohydrate 34.5, Fiber 4.6, Sugar 24.8, Protein 1.4

GLAZED PORK ROAST WITH CARROTS, PARSNIPS & PEARS RECIPE - (4.5/5)



Glazed Pork Roast with Carrots, Parsnips & Pears Recipe - (4.5/5) image

Provided by gvcathy

Number Of Ingredients 9

One 2-lb. center-cut boneless pork loin roast
Kosher salt and freshly ground black pepper
1-1/2 Tbs. Dijon or grainy mustard
1-1/2 Tbs. honey
2 Tbs. roughly chopped fresh sage
1/2 lb. carrots (3 or 4), peeled
1/2 lb. parsnips (3 or 4), peeled
2 firm but ripe Bosc pears, quartered, cored, and stemmed
1-1/2 Tbs. olive oil; more for the pan

Steps:

  • Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork in the center. Season the pork with salt and pepper. In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork. If the carrots and parsnips are thick (about 1 inch or larger around), cut them in half or quarters lengthwise so that they're all roughly the same thickness (about 1/2 inch thick at their thickest part). Toss the vegetables and pear wedges with the1-1/2 Tbs. olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork. Pour 1/2 cup water into the pan and roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145°F, 30 to 45 minutes. (The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130°F.) Transfer the pork to a carving board. (If the vegetables and pears aren't fully tender by the time the pork is done, return them to the oven until tender, 5 to 10 minutes.) Let the pork rest for 5 minutes before slicing thinly. Serve with vegetables, pears, and pan juices. nutrition information (per serving): Size : based on six servings; Calories (kcal): 350; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 7; Carbohydrates (g): 26; Polyunsaturated Fat (g): 1; Sodium (mg): 660; Cholesterol (mg): 85; Fiber (g): 5;

PORK CHOPS BAKED WITH POTATOES AND PEARS



Pork Chops Baked With Potatoes and Pears image

If you don't have (or want to use) parsnips, feel free to substitute turnips or carrots. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium parsnips (or 2 turnips or 4 carrots)
2 large potatoes
1/4 cup extra virgin olive oil
1/4 cup fresh thyme, divided
10 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, softened
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
4 pork chops, center cut 1/2 inch thick
2 pears, firm, halved and seed center removed

Steps:

  • Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices.
  • Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes.
  • While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center.
  • Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.

Nutrition Facts : Calories 733.2, Fat 37.7, SaturatedFat 11.6, Cholesterol 152.6, Sodium 755.8, Carbohydrate 53.6, Fiber 8.4, Sugar 12.8, Protein 46.1

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