Spicy Pork With Parsnips And Sweet Potatoes Recipes

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PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES



Pork Chops with Apples, Onions, and Sweet Potatoes image

This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.

Provided by ashbeth

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 4

Number Of Ingredients 8

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
  • Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g

SPICY PORK WITH PARSNIPS AND SWEET POTATOES



Spicy Pork with Parsnips and Sweet Potatoes image

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 10

1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
3 large parsnips, peeled, halved, and cut into 2-inch pieces
1 tablespoon finely grated peeled fresh ginger
3 tablespoons olive oil, plus more for serving
2 tablespoons light-brown sugar
1/4 teaspoon cayenne pepper
1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
Coarse salt
1 bunch watercress, trimmed
Lime wedges, for serving

Steps:

  • Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving.
  • Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.

Nutrition Facts : Calories 327 g, Fat 13 g, Fiber 5 g, Protein 20 g, SaturatedFat 2 g

SPICED SWEET POTATO AND PARSNIP TIAN



Spiced Sweet Potato and Parsnip Tian image

With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

Provided by Anna Stockwell

Categories     Sweet Potato/Yam     Parsnip     Apple     Thyme     Thanksgiving     Fall     Herb     Casserole/Gratin

Yield 10-12 servings

Number Of Ingredients 9

4 cups apple cider
1/2 cup (1 stick) unsalted butter
2 tablespoons thyme leaves
1 tablespoon plus 2 teaspoons Aleppo pepper
4 teaspoons kosher salt, divided
6 1/2 pounds sweet potatoes (about 8 medium), peeled, sliced into 1/8"-thick rounds
2 pounds parsnips (about 3 extra-large), peeled, sliced into 1/8"-thick rounds
Special equipment:
A 4-quart casserole dish or braiser, preferably round

Steps:

  • Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
  • Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
  • Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
  • Do Ahead
  • After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS



Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

30-MINUTE SPICY PORK AND SWEET POTATO STEW



30-Minute Spicy Pork and Sweet Potato Stew image

Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup canned unsalted diced tomatoes
1 medium white onion, quartered
2 cloves garlic
1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
2 tablespoons vegetable oil
1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
2 cups low-sodium chicken broth
1 tablespoon pickled jalapenos
1 cup 2 percent Greek yogurt
1/4 medium head red cabbage
1 medium Haas avocado
1 lime
1/2 cup loosely packed fresh cilantro
Eight 6-inch corn tortillas, warmed

Steps:

  • Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
  • Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
  • Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
  • Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams

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