Pan-Seared Pork Chops With Sage, Dates and Parsnips
Published Feb. 2, 2022
- Total Time
- 30 minutes, plus at least 2 hours’ brining
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup kosher salt (Diamond Crystal), plus more for boiling
- 2tablespoons granulated sugar
- 1large thyme sprig
- 4bone-in pork chops, about ¾-inch thick (about 2 pounds)
- 2pounds parsnips, peeled and cut into 3-inch sticks
- 2tablespoons olive oil
- 4tablespoons salted butter
- 12large sage leaves
- 12pitted medjool dates, halved
- Freshly ground black pepper, to taste
- ½lemon, plus more to taste
Nutritional analysis per serving (4 servings)
865 calories; 35 grams fat; 14 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 106 grams carbohydrates; 18 grams dietary fiber; 65 grams sugars; 40 grams protein; 1325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
- Step 2
Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
- Step 3
Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don’t have a large skillet.)
- Step 4
Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
- Step 5
Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
- Step 6
To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.
Private Notes
Comments
If you seared the chops in a cast iron skillet, could you then transfer that to the oven to bake? That way you wouldn't have to clean another pan to just bake the chops.
If you use the cast iron pan method suggested by Greg, (which I think is a good idea), you might want to cook it for a shorter time as the pan will already be hot, or just put into the oven when you flip to the second side. The residual heat of the pan will cook the second side.
Halve or quarter your parsnips, cut out most of the woody center. Place parsnips in some TJ's chicken stock covered, and microwave until tender. Then get them dry them with paper towel. Heat a heavy skillet with a modicum of olive oil. Caramelize/ blacken parnsips to your liking, turning occasionally. Salt & Pepper. The process does not take long, and it enhances the parsnip flavor.
I made this recipe tonight and in a hurry! It was so delicious, restaurant quality!! I didn’t brine the chops (because I’m fortunate to have a great neighborhood butcher) but did add thyme sprigs while searing them.
Wonderful flavor, but the pork was a bit tough, despite 6 hours brining. I may have overcooked it a little. Next time, I'll double the butter for the sauce.
Putting the skillet into the oven seems like a smart idea, unless, like me, you forget that the handle is very hot when you take the skillet out of the stove to wipe out and make the sauce. Ouch. Otherwise, this is a terrific recipe. We didn't have enough dates, so we used dried apricots, which was especially pretty with the parsnips and carrots.
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