Ingredients
4 pork chops (5 ounces each) or two country style ribs (10 ounces each)
1 teaspoon dried thyme
zest of one lemon
1 1/2 pounds parsnips (approximately)
1 apple
salt and pepper to taste
Method
Sources
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dataset
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Preheat the oven to 425F. Peel and chop your parsnips into approximately 1/2-inch pieces. If you parsnips are large (as mine were), remove the woody inner core. I find this easiest to do as follows: cut the thinner portion off the tip (and chop that up-any core there is negligible), and cut off the stem end, leaving a squat thick "trunk." Stand it on its larger flat end, slice it lengthwise into four long quarters, then slice out the triangle of core and discard. (If you don't mind the core you can skip this). Chop. Core and thinly slice your apples, and slice your onion. Mix together in a baking pan, add the thyme and zest, drizzle the olive oil, and mix with your hands until well coated. Arrange the pork chops or ribs on top of the parsnip-apple mixture, and sprinkle salt and pepper on the meat. Roast for 30 minutes or so (depending on the thickness of your cut of pork), stirring the vegetables occasionally. Remove from the oven, rest 5 minutes, and serve. (What I think may be new) USDA guidelines recommend roasting until an internal temperature of 145F has been reached, and then resting.