> 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
- Using a chef’s knife cut the defrosted chops into ¼ inch cutlets. You should get between two and three cutlets per chop.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the pork chops and sauce over the mashed parsnips.
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