Pork With Pears And Parsnip Mash Food
PORK WITH PEARS AND PARSNIP MASH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain; return vegetables to pot. Add milk and 2 tablespoons butter; season with salt and pepper. Mash until smooth and cover to keep warm.
- Season pork with salt and pepper. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Cook pork, turning twice, until brown in places, about 5 minutes. Transfer to a plate. Cook shallots with thyme in skillet until softened; transfer to plate with pork. Cook pears, stirring once, until golden in places, about 2 minutes. Return pork, shallots, thyme, and any accumulated juices to skillet. Add vinegar and broth; simmer until pork is just cooked through, 1 minute. Serve with pears and pan gravy over mash.
PORK, PEARS AND PARSNIPS
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
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
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- In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.
- Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.
- Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.
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- 1 Make mash: Set a medium saucepan over medium-high heat. Add parsnip and pear, cover with water and bring to the boil. Cook for 20 minutes, or until very tender, then drain, reserving cooking liquid. Mash parsnip and pear with olive oil and cracked white pepper. (Add a dash of reserved liquid to thin mash if necessary.) Cover mash to keep warm; set aside.
- 2 Meanwhile, set a dry frying pan over high heat. Toast fennel seeds for 1 minute, or until fragrant. Use a mortar and pestle (or a small food processor) to crush toasted seeds, keeping some texture. Rub pork fillets with crushed fennel seeds. (If using ground fennel, rub it straight onto pork.)
- 3 Heat canola oil in a large frying pan set over medium-high heat. Add crusted pork fillets and cook for 3-4 minutes per side, or until golden brown. Transfer pork to serving plates, cover to keep warm and leave to rest.
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