• 4 pork loin chops (1-inch thick)
  • salt (to taste)
  • 2 tablespoons butter
  • 2 cups parsnips (shredded)
  • 1 cup carrots (shredded)
  • 1/2 cup green onion (sliced)
  • 1/2 teaspoon tarragon (crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a large non-stick skillet, brown chops over medium heat for 10-12 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Sprinkle lightly with salt if desired. Remove chops; let rest 3 minutes and 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 2-3 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.
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