Pan-Seared Pork Chops with Sage Butter and Roasted Parsnips

Ingredients

• 4 pieces pork chops
• 1 lb parsnip
• 3 tbsp extra virgin olive oil
• 4 tbsp unsalted butter
• 1 tbsp garlic-infused oil
• 1 tsp dried rubbed sage
• 1 sprig fresh rosemary
• 1 tsp fresh thyme leaves
• 2 tbsp fresh chives
• 1 tbsp lemon juice
• 0.25 cup white wine
• 0.25 cup low sodium chicken broth
• 1 tsp salt
• 0.5 tsp coarsely ground pepper
• 2 tbsp parsley

Instructions

1. 1Preheat oven to 400°F (200°C). Toss chopped parsnips with 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a baking sheet for 25-30 minutes, or until tender and lightly caramelized.
2. 2Season pork chops generously with remaining salt and pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Sear pork chops for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F/63°C). Remove chops from skillet and set aside, tented with foil.
3. 3Reduce heat to medium. Add unsalted butter, garlic-infused oil, dried sage, rosemary, thyme, and chives to the same skillet. Cook for 1 minute until fragrant.
4. 4Deglaze the pan with dry white wine and low sodium chicken broth, scraping up any browned bits. Bring to a simmer, then stir in lemon juice.
5. 5Return pork chops to the skillet, spooning the sage butter sauce over them. Serve immediately with roasted parsnips, garnished with fresh parsley.