Pork Chops With Mashed Parsnips & Green Beans

14 35 252
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 9
Pork Chops With Mashed Parsnips & Green Beans
Health Highlights


681 gm Parsnip (peeled and cubed)
3 1/2 tbsp Extra virgin olive oil
3/4 tsp Kosher salt
2/3 tsp Black pepper
1/4 cup Cream, half and half, 10% M.F.
1/4 cup Chicken broth (stock)
681 gm Pork chop, loin centre cut, bone-in, lean
1/2 medium White onion (chopped)
1 medium Apple (chopped)
1 cup Red grape
1/2 tsp Thyme, fresh (chopped)
2 tbsp Balsamic vinegar
1 1/2 tbsp Maple syrup, pure
341 gm Green/yellow string beans, raw (trimmed and cut into 2-inch pieces)


1. For parsnips - In a large pot of salted water add parsnips and bring to a boil and 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.

3. For pork chops - Heat a large skillet over medium heat.

4. Season pork chops with 1/4 tsp salt and 1/2 tsp pepper.

5. Add 3/4 tsp oil to the pan and then add the pork chops.

6. Cook for about 2-4 minutes per side until almost cooked through, remove from pan and set aside.

7. Turn heat to medium low and add the 3/4 tsp oil, onions and garlic for 1-2 minutes. Add the apples, grapes, and thyme for 3-4 minutes. Add balsamic and maple syrup to the pan for 1-2 minutes, then add chops back to the pan.

8. Cook for 1-2 minutes, turning the chops in the chutney.

9. For the green beans - Heat a medium skillet over medium-high heat and add 1 tbsp. olive oil.

10. Add the beans, 1/4 tsp salt, and 1/4 tsp pepper and cook until just browning, about 3 minutes.

11. Serve with pork chops and mashed parsnips.

Nutrition Facts

Per Portion

Calories 252
Calories from fat 82
Calories from saturated fat 18.5
Total Fat 9.2 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.2 g
Cholesterol 54 mg
Sodium 282 mg
Potassium 714 mg
Total Carbohydrate 25.9 g
Dietary Fiber 4.3 g
Sugars 13.2 g
Protein 18.7 g

Dietary servings

Per Portion

Fruit 0.3
Meat 0.9
Vegetables 1.8

Energy sources