Pork Chops with Brie Parsnip Pure & Roasted Carrots

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

  1. Preheat oven to 350°F (176°C).
  2. 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.
  3. 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.
  4. 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!)
  5. Season pork chops on both sides with dried oregano and 1 tsp kosher salt.
  6. 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.
  7. 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
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