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Ingredients
US|METRIC
4 SERVINGS
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Directions
- 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.
- 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.
- To serve, place vegetables on plate; nest chop in center. Garnish with additional green onion strips or slices if desired.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol125mg42% |
Sodium920mg38% |
Potassium1450mg41% |
Protein49g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A100% |
Vitamin C25% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.