Ingredients Jump to Instructions ↓

  1. 4 pork loin chops, 1-inch thick Salt to taste

  2. 2 tablespoons butter

  3. 2 cups shredded parsnips

  4. 1 cup shredded carrot

  5. 1/2 cup sliced green onion

  6. 1/2 teaspoon tarragon, crushed

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Spray a large skillet with non-stick spray coating. Brown chops over medium heat for 16 to 18 minutes, turning once until just slightly pink in center. Sprinkle lightly with salt if desired. Remove chops; keep warm. Toss together the parsnips, carrot, green onion, tarragon, salt and pepper. Melt butter in skillet. Add parsnip mixture to skillet; toss to coat well. Cover and cook 2 to 3 minutes, stirring once. Cook until vegetables are just crisp-tender. Do not overcook. To serve, place vegetables on plate; nest chop in center. Garnish with additional green onion strips or slices if desired.


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