Pork with Apple and Parsnips

Pork with Apple and Parsnips

Mustard and allspice flavor this hearty dish of pork chops, parsnips, onions and sliced apples all cooked in the same pan!

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

4
pork loin or rib chops, about 1/2 inch thick (1 pound)
3
medium parsnips, cut crosswise into 1/2-inch slices
1
medium onion, sliced
1/2
cup Progresso® chicken broth (from 32-ounce carton)
1
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon ground allspice
1/8
teaspoon pepper
1
medium apple, cut into 1/4-inch wedges
2
tablespoons chopped fresh parsley
  1. Trim fat from pork. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain.
  2. Place parsnips and onion on pork. Mix broth, mustard, salt, allspice and pepper; pour over vegetables and pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork chops are slightly pink when cut near bone.
  3. Arrange apple on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Make this dish lower in sodium by using reduced-sodium chicken broth.
Substitution
Not partial to parsnips? Use carrots instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 50 mg;
  • Sodium 320 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 4 g,
  • Protein 20 g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    • 1 Vegetable;
    • 2 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.