Sage Pork Chops with Roasted Parsnips & Lemon-Herb Sauce

Ingredients

• 4 count pork loin chops
• 4 medium parsnip
• 3 tablespoons extra virgin olive oil
• 2 tablespoons garlic-infused oil
• 1.5 teaspoons dried rubbed sage
• 1 sprig fresh rosemary
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon coarsely ground pepper
• 0.25 cup low sodium chicken broth
• 0.5 count lemon
• 1 tablespoon unsalted butter
• 1 teaspoon red wine vinegar
• 2 tablespoons parsley

Instructions

1. 1Preheat oven to 400°F (200°C). Toss chopped parsnips with 1 tablespoon extra virgin olive oil, dried thyme, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. 2Pat pork chops dry and season generously with salt, pepper, and 1 teaspoon dried rubbed sage. Heat 2 tablespoons 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 let rest on a plate.
3. 3Return skillet to medium heat. Deglaze with low sodium chicken broth and red wine vinegar, scraping up any browned bits. Stir in Garlic-Infused Oil, fresh rosemary, remaining 1/2 teaspoon dried rubbed sage, lemon juice, and unsalted butter. Simmer for 2-3 minutes until slightly reduced.
4. 4Serve pork chops immediately with roasted parsnips, drizzled with the pan sauce, and garnished with fresh chopped parsley.