Pork chops with onions and caramelised parsnips

This dish is particularly appropriate for the winter when parsnips and in season.  The pork chops have a lovely rich flavour with the onions.

Preparation Time: 15 Mins

Cooking Time: 1 Hr

Total Time: 1¼ Hr

Ingredients

For 4 servings…

6                    Onions  - small, sliced

3 tbs               Olive oil    

1 bunch           Sage leaves  - chopped          

4                    Pork chops

                      Pepper      

                      Salt          

1 tsp               Sage  - dried          

50 gms            Butter       

For the parsnips

1810 gms         Parsnips  - cut into pieces 1 cm wide and 3 cm long 

2 tbs               Olive oil    

                      Pepper      

                      Salt          

Method

Sauté the onions in half of oil for ten minutes, then mix in the fresh sage.  Brown the chops in the remaining oil and then put them into a roasting pan.  Season them and sprinkle them with the dried sage.  Spoon over the onions and dot with the butter.  Cover loosely with foil and cook in an oven at 180°C and cook for about an hour until meltingly tender.  Use the meat juices as a light jus.

To cook the parsnips…

Blanch the parsnip pieces in a pan of boiling water for a minute and drain.  Heat the olive oil in a roasting tin and, when smoking, carefully tip in the parsnips, coating them in the oil.  Season and roast in an oven at 180°C until tender and golden brown (about 45 minutes).  Drain on kitchen towel and serve.

To serve…

Serve the chops with the onions, parsnips and chunks of crusty bread.

Wine recommendations

A rich red wine

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Saint Émillion

     Saint Joseph