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Smothered Pork Chops with Mashed Parsnips


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20 min
30 min
Smothered Pork Chops with Mashed Parsnips

With fall right around the corner and cooler temperatures to follow, these smothered pork chops with creamy mashed parsnips are sure to be a new family favorite. And, thanks to arrowroot starch as the thickener, this dish is gluten-free!


  • 1 pound of Moink boneless pork chops

  • 4 tablespoons of ghee, divided

  • 3 shallots, sliced thinly

  • 2 cups of chicken stock

  • 2 tablespoons of arrowroot starch

  • 1 bunch of Swiss chard, stems and ribs removed, leaves sliced into thin strips

  • 1.5 pounds of parsnips, washed and peeled

  • 4 garlic cloves

  • ¼ cup + 2 tablespoons of coconut milk or nut milk

  • ¼ cup of Italian parsley, chopped

  • ½ teaspoon pepper

  • ½ teaspoon salt


  1. Using a chef’s knife cut the defrosted chops into ¼ inch cutlets. You should get between two and three cutlets per chop.

  2. In a large cast-iron skillet, heat 1 tablespoon of ghee over medium-high heat. Season the pork chops liberally with salt and pepper and cook until cooked through and golden brown on both sides, about 8 minutes total.

  3. Move the pork chops to a large plate and loosely cover with foil. If there isn’t much oil left in the pan, add another tablespoon of ghee. Turn the heat down to medium-low, add the shallots and cook until translucent. Sprinkle the arrowroot starch over the shallots and stir until mixed in.

  4. Slowly add in the stock and let boil, whisking continuously, for 3 minutes. Add in the chard and stir until wilted, about 3 minutes. Nestle the chops back into the sauce and keep on low heat.

  5. Meanwhile, prepare the mashed parsnips. Quarter the parsnips lengthwise and then cut them into two-inch pieces. Put them into a vegetable steamer along with 4 peeled garlic cloves for about 12 minutes.

  6. When the parsnips and garlic are soft, add them to a food processor, along with the 2 tablespoons of ghee, milk, parsley, and pepper. Blend until smooth and then taste. You will need to salt to taste. I added a ½ teaspoon.

  7. Serve the pork chops and sauce over the mashed parsnips.


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