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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 5 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground pepper
2 small cooking apples (such as Gala), halved and seeded
1/4 cup apricot preserves
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh sage
4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)
1 tablespoon unsalted butter

Directions

Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes.

Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes.

Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes.

Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples.

Courtesy of Food Network Magazine

My Private Notes

Name: Pork Chops with Baked Apples
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 medium parsnips, peeled and cut into 1/2-inch pieces; 1 medium turnip, peeled and cut into 1/2-inch pieces; 1 red onion, cut into 1/2-inch pieces; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh rosemary; Kosher salt and freshly ground pepper; 2 small cooking apples (such as Gala), halved and seeded; 1/4 cup apricot preserves; 1 teaspoon Worcestershire sauce; 1 teaspoon chopped fresh sage; 4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total); 1 tablespoon unsalted butter

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Pork Chops with Baked Apples

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53