Recipes by David Grenier
Photography by Michael Alberstat
First published in Wish Winter 2008
*Smart Substitutions
Use dried fruit such as apricots, pitted dates or prunes in place of figs.
Roasting | Herbs | Pork | All categories...
food
Balsamic Pork With Fig & Parsnip
Sweet and savoury come together in this wonderful weekday meal
Ingredients
| 10 | medium parsnips, peeled and quartered lengthwise |
| 2 tbsp | olive oil |
| 6 | pork chops, ¾ inch thick |
| ¼ cup | balsamic vinegar |
| ½ cup | chicken stock or white wine |
| 1 tbsp |
honey |
| 6 | fresh figs, quartered* |
| 1 tbsp | fresh thyme |
Instructions
- Preheat oven to 425ºF. On a sheet pan, toss parsnips with 1 tablespoon oil, and season with salt and pepper. Roast, stirring once, until tender, about 15 minutes.
- Meanwhile, in a large skillet, heat remaining oil over medium-high, season chops generously with salt and pepper, and brown, about 5 minutes per side. Transfer chops to a cutting board and tent with foil to keep warm.
- Return skillet to heat, stir in vinegar, stock and honey, scraping up any caramelized bits. Bring sauce to a boil and reduce, about 2 minutes. Add figs and thyme, and cook another 2 minutes. To serve, divide parsnips and chops among plates and drizzle with sauce.
Nutritional information
Nutrients per serving: 464 calories, 13 g fat, 45 g protein, 42 g carbs, 7 g fibre. Excellent source of folate.
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