Parsnips

1. In a large pot of salted water add parsnips and bring to a boil. Boil until tender, about 15-20 minutes.
2. Drain and mash with 1 tbsp olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper, half and half, and chicken broth. Set aside.

Pork chops

1. Warm 3/4 tsp oil in a large skillet over medium heat.
2. Season pork chops with 1/4 tsp salt and 1/2 tsp pepper and add to the skillet.
3. Cook for about 2-4 minutes per side until almost cooked through, remove from the skillet and set aside.

Chutney

1. Turn heat to medium-low and add 3/4 tsp oil, onions, and garlic to the same skillet. Cook for 1-2 minutes. 
2. Add the apples, grapes, and thyme, and cook for 3-4 minutes. 
3. Stir in the balsamic vinegar and maple syrup. Cook for 1-2 minutes.
4. Place the pork chops back in the skillet and coat with the chutney, cooking for 1-2 minutes. 

Green Beans

1. Warm 1 tbsp oil in a medium skillet over medium-high heat.
2. Add the green beans, 1/4 tsp salt, and 1/4 tsp pepper. Cook until just browning, about 3 minutes.
3. Serve with pork chops and mashed parsnips.