Pan-Seared Pork Chops With Sage, Dates and Parsnips
Pan-seared pork chops are elevated to a whole new level in this dish with the combination of rich brown butter, fragrant sage, and sweet dates. The brining process ensures the pork remains tender, while the infusion of thyme brings a savory depth.
The earthy flavor of parsnips adds a hearty contrast to the sweetness of the dates, creating a perfect balance of flavors. This simple yet elegant dish is ideal for a comforting weeknight dinner or a special occasion.
With minimal preparation and maximum flavor, these pan-seared pork chops with sage, dates, and parsnips are sure to impress. The dish is a beautiful blend of sweet, savory, and aromatic elements that will delight your taste buds.
Pan-Seared Pork Chops With Sage, Dates, and Parsnips – Ingredients
The rich flavor of bone-in pork chops, brined for tenderness and depth, takes center stage in this dish. A fragrant blend of fresh sage adds earthy complexity, while medjool dates bring a natural sweetness that balances the savory elements perfectly.
Golden-brown butter, with its nutty aroma, forms the foundation of the sauce, intensifying the dish’s flavor. Parsnips, tender and subtly sweet, offer a hearty complement to the succulent pork, rounding out this symphony of flavors.
Pan-Seared Pork Chops With Sage, Dates, and Parsnips – Recipe Tips
- Brining for Maximum Tenderness
The key to ensuring tender pork chops is in the brine. Brining the chops for at least 2 hours allows the salt and sugar to work their magic, helping the meat retain moisture and enhancing its flavor. If you have more time, let them marinate overnight to really boost the tenderness and depth of taste. - Searing at the Right Temperature
Achieving the perfect sear on your pork chops requires getting the skillet hot enough. Be sure the oil is shimmering before adding the chops, as this ensures a crispy, golden crust. Avoid overcrowding the pan, which can lead to steaming instead of searing. If necessary, cook the chops in batches. - Butter Sauce – Brown it, But Don’t Burn It
For the rich brown butter sauce, let the butter melt over medium-high heat and allow it to turn golden and nutty. Watch carefully to avoid burning it. Once it’s browned, the addition of sage and dates will infuse the butter with flavor, so be sure to give it just a minute to sizzle before adding the lemon juice and pepper to balance the sweetness.
What to Serve with Pan-Seared Pork Chops With Sage, Dates, and Parsnips
- Garlic Mashed Potatoes
The creamy texture and rich flavor of garlic mashed potatoes complement the savory and sweet notes of the pork chops. The smoothness of the potatoes pairs perfectly with the tender chops and brown butter sauce, making for a comforting and filling side. - Crisp Green Salad
A light, crisp green salad with arugula, baby spinach, and a tangy vinaigrette is a refreshing contrast to the richness of the pork and buttery sauce. The acidity of the dressing helps cut through the savory flavors and provides a fresh balance to the meal. - Roasted Brussels Sprouts
Roasted Brussels sprouts, with their caramelized edges, make an excellent pairing with the sweet and savory pork chops. Their slightly bitter flavor balances out the sweetness of the dates and the richness of the brown butter, offering a more complex and satisfying meal.
FAQ
1. Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used as an alternative. Just be mindful that they cook a bit faster, so reduce the baking time accordingly, checking the internal temperature to ensure it reaches 140°F.
2. How long should I cook the pork chops after searing?
After searing the pork chops for about 3 minutes per side, transfer them to the oven and bake for 10-15 minutes. Use an instant-read thermometer to check for an internal temperature of 140°F for perfect doneness.
3. Can I substitute parsnips with another vegetable?
Yes, if you prefer, you can substitute parsnips with carrots or sweet potatoes. Both vegetables have a similar texture and sweetness that will complement the pork chops and brown butter sauce.
4. How can I adjust the sweetness of the dish?
If you prefer less sweetness, reduce the amount of dates used or omit them entirely. You can also add extra lemon juice or a dash of vinegar to balance the sweetness and bring more acidity to the dish.
Pan-Seared Pork Chops With Sage, Dates, and Parsnips
Ingredients
- 4 bone-in pork chops approximately ¾-inch thick
- 2 pounds parsnips peeled and cut into 3-inch sticks
- 4 tablespoons salted butter
- 12 large sage leaves
- 12 pitted Medjool dates halved
- ¼ cup kosher salt Diamond Crystal, plus extra for boiling
- 2 tablespoons granulated sugar
- 1 large sprig of thyme
- 2 tablespoons olive oil
- Freshly ground black pepper to taste
- ½ lemon plus extra to taste
Instructions
- Brine the Pork Chops:
- In a large bowl, dissolve the kosher salt and sugar into 4 cups of water. Add the thyme sprig and pork chops, ensuring they are fully submerged. Cover and refrigerate the chops for a minimum of 2 hours or up to overnight. Once ready to cook, remove the chops from the brine and pat them dry before discarding the brine.
- Cook the Parsnips:
- Preheat your oven to 350°F. In a large pot, bring water to a boil, seasoning it with salt. Once the water reaches a boil, add the parsnips and simmer them until they are tender, roughly 8 to 10 minutes. Drain the parsnips and set them aside to keep warm.
- Sear the Pork Chops:
- While the parsnips cook, heat olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, carefully place the pork chops in the skillet, searing each side for about 3 minutes or until golden brown. If your skillet is not large enough to accommodate all the chops, work in batches.
- Roast the Pork Chops:
- Transfer the seared pork chops to a roasting pan or sheet pan, arranging them in a single layer. Roast them in the oven for 10 to 15 minutes, or until an instant-read thermometer inserted into the meat reads 140°F. Once cooked, remove the pork chops from the oven and allow them to rest while you prepare the sauce.
- Prepare the Brown Butter Sauce:
- Wipe the skillet clean and return it to medium-high heat. Add the butter and let it melt, allowing it to brown slightly. Once the butter has begun to brown, add the sage leaves and dates, allowing them to sizzle for approximately one minute. Season the mixture with freshly ground black pepper and lemon juice, then remove from heat. Taste and adjust the seasoning with additional pepper or lemon juice as needed.
- Serve the Dish:
- To plate, place a portion of the roasted pork chops and a spoonful of the cooked parsnips onto warm plates. Drizzle the brown butter sauce over the pork and parsnips before serving.
