Pork Chops Baked With Potatoes and Pears
- Reviews 3
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
Vegetables
- 2 medium parsnips (or 2 turnips or 4 carrots)
- 2 large potatoes
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup fresh thyme, divided
- 10 garlic cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Chops
- 2 tablespoons butter, softened
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 pork chops, center cut 1/2 inch thick
- 2 pears, firm, halved and seed center removed
Directions
- Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices.
- Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes.
- While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center.
- Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.
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