By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
127 cal · 30 min
Pork Chops with Parsnips and Shallots
Recipe GLPRf422907b4d3573
Thick-cut bone-in pork chops seared and finished with roasted parsnips and shallots in a tangy apple cider and vinegar pan sauce. A simple, elegant one-pan dish with caramelized vegetables and tender, juicy meat.
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Ingredients
4 bone-in rib pork chops, about 1 1/4 inches thick (12 ounces each)
4 shallots, peeled and halved lengthwise
1 pound parsnips, cut into 1 1/2 by 1/4-inch batons
1 cup apple cider
1 tablespoon apple cider vinegar
Directions
Pat the pork chops dry with paper towels. Heat a large skillet over medium-high heat. Once hot, place the pork chops in the skillet and sear for 4-5 minutes on each side until deeply golden and the internal temperature reaches 145°F. Transfer the chops to a plate.
In the same skillet, add the halved shallots and parsnip batons. Cook over medium-high heat, stirring occasionally, for 6-7 minutes until the vegetables begin to caramelize and soften.
Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the skillet. Return the pork chops to the pan, nestling them among the vegetables.
Reduce heat to medium and simmer for 4-5 minutes, turning the vegetables once, until they are tender and the liquid has reduced slightly. The pork chops will finish cooking gently in the residual heat.
Serve the pork chops hot, topped with the roasted parsnips and shallots, and drizzle with the pan sauce from the skillet.
Comments
Pork chops, shallots, and apple cider vinegar are available at any Charlotte chain, but parsnips are the weak link—Food Lion and Harris Teeter carry them inconsistently, and you may need to call ahead or hit Kroger's produce section specifically. The cost per serving runs $4–5 once you factor in bone-in pork chops at $6–7 per pound and fresh parsnips at $1.50–2 per pound, which is reasonable but not budget-friendly. The stated 30 minutes is honest for searing and pan-braising, though you'll need 10 minutes of dicing shallots and parsnips first, so closer to 40 total if you're not prepping while the pan heats. It's a solid weeknight main that doesn't demand fussy technique, but the interplay of acid and root vegetables means leftovers can taste a bit sharp cold and won't be your best reheated option—this is a same-night dinner.
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