| 14 | 35 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 8 |
| 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.
| Fruit | 0.3 |
| Meat | 1.1 |
| Vegetables | 2.0 |
