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Parnips are a creamy white root vegetable available year-round. Look for small to medium well-shaped roots during the peak season after the first frost. Serve with warm whole wheat bread and fresh apple salad.

Parsnip-Nested Pork Chops

4 pork loin chops, 1-inch thick
Salt to taste
2 tablespoons butter
2 cups shredded parsnips
1 cup shredded carrot
1/2 cup sliced green onion
1/2 teaspoon tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Spray a large skillet with non-stick spray coating. Brown chops over medium heat for 16 to 18 minutes, turning once until just slightly pink in center. Sprinkle lightly with salt if desired. Remove chops; keep warm.
2. Toss together the parsnips, carrot, green onion, tarragon, salt and pepper. Melt butter in skillet. Add parsnip mixture to skillet; toss to coat well. Cover and cook 2 to 3 minutes, stirring once. Cook until vegetables are just crisp-tender. Do not overcook.
3. To serve, place vegetables on plate; nest chop in center. Garnish with additional green onion strips or slices if desired.

Serves 4.

Nutrition Facts
Calories 293 calories
Protein 29 grams
Fat 13 grams
Sodium 264 milligrams
Cholesterol 87 milligrams

Recipe provided courtesy of Pork, The Other White Meat.