Pork Chops Baked With Potatoes And Pears

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If you don't have (or want to use) parsnips, feel free to substitute turnips or carrots. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 tbs salt for at least 1 hour before using in a recipe.

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Steps

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Preheat the oven to 425 degrees f.

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Wash , peel , and slice the parsnips into 1 inch thick peices.

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Scrub and slice the potatoes into 1 / 2-inch thick slices.

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Place into a large bowl and coat lightly with olive oil.

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Add 1 / 2 of the thyme , garlic cloves , salt and pepper.

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Pour into a baking dish and bake in the oven for 10-15 minutes.

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While the vegetables are in the oven , mix the remaining thyme , softened butter , and seasoning.

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Rub onto the chops.

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Quarter pears and scoop out the seed center.

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Place the chops and pears in the tray with the parsnips and potatoes.

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Cook about 30 minutes until the meat is tender and the vegetables are golden.

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Ingredients

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parsnips, potatoes, extra virgin olive oil, fresh thyme, garlic cloves, salt, black pepper, butter, paprika, pork chops, pears