Ingredients
- 8 oz (227 g) boneless pork chops
- 16 oz (454 g) fresh parsnips
- 2 cups (300 g) baby carrots
- 1/2 tsp (0.3 g) dried oregano
- 1/2 tsp (0.6 g) dried rosemary
- 1/2 tsp (1 g) paprika
- 1/4 tsp (0.5 g) nutmeg
- 1 1/2 tsp (9 g) salt
- 1 tbsp (14 g) olive oil
- 1/4 cup (60 g) unsweetened almond milk
- 1 1/2 oz (43 g) brie cheese (no rind)
Directions
- Preheat oven to 350°F (176°C).
- Cut baby carrots in half and toss them in the paprika, dried rosemary, nutmeg, 1/2 tsp kosher salt, and 1/2 tbsp olive oil. Roast baby carrots for 25 minutes or until tender.
- Peel fresh parsnips and cut them into one-inch pieces. Add cut parsnips to a pot and add cold water until covered. Boil until fork-tender.
- Add almond milk, brie, and 1 tsp kosher salt to a saucepan and warm over medium heat. Once warm, remove from stove and set aside (the brie may not melt, which is ok!)
- Season pork chops on both sides with dried oregano and 1 tsp kosher salt.
- Sear pork chops with remaining olive oil on both sides on medium-high heat until they reach an internal temperature of 145°F (63°C). Remove from the stove and set aside to rest.
- Add fork-tender parsnips and almond milk mixture to a blender and puree until smooth.
Tip: Substitute brie with a creamy blue cheese for an extra tangy flavor!
Servings : 2
Prep Time : 15 minutes
Cooking time: 25 Minutes
Nutrition Info
Calories: 524, Carbohydrate: 54 grams, Protein: 33 grams, Fat: 21 grams