Mustard Shallot Pork Chop with Pureed Parsley Root
I found parsley roots in the produce section in the Peachtree Corners’ Publix. I have never heard of this root and it certainly does not look like the roots off the parsley plants in our garden. They almost look like parsnips. I am not a big fan of parsnips so I broke off a small feeler root and smelled it. It smelled just like parsley. I decided to use it in the same recipe that I use for mashed potatoes. Though not as starchy as mashed potatoes, they came out wonderfully light and tasty. This vegetable can be prepared just like any other root vegetable. For example it can be used to make stock, puree for soups, roasted, baked or fried. It is important to leave the stems on until you are ready to cook the root. It should be peeled like a carrot. The parsley leaves at the top can be used but they are much stronger than the parsley leaves that we are accustom to using in American recipes. I served a shallot mustard pork chop over pureed parsley roots and everyone at the table enjoyed it.
NOTE: Parsley roots (Hamburg Parsley) reach their peak in mid-winter and are very popular in Central Europe. It has lower calories and carbohydrates than potatoes and parsnips.
Mustard Shallot Pork Chop
4 each boneless pork chops about 1.5 “thick (I buy these at Costco's)
Kosher salt & pepper to taste
2 Tablespoon of olive oil
3 Tablespoons of shallots, finely chopped (about 1 large one)
¼ cup of white wine
½ cup of low sodium chicken stock
1 Tablespoon of Dijon mustard
2 Tablespoons of heavy cream
Preheat the oven to 350 degrees. Heat the olive oil in an oven proof sauté pan on medium-high heat. Pat dry the pork chops and salt & pepper both sides. Add the pork chops to the heated sauté pan and cook for about 3-4 minutes per sides turning once. When both sides are a crispy golden brown, place the pan in the oven and cook until the eternal temperature is 145 degrees or about 20 minutes. These pork chops are very thick. If using a thinner cut reduce the amount of time in the oven. When the chops are done remove to a plate and cover with foil and let them rest. Heat the sauté pan with the pan juices over medium-high heat. Add the shallots and cook until tender, about 3 minutes. Add the wine and deglaze the pan, scraping up any brown bits. Reduce the wine for about 2 minutes and add the stock. Cook stock for about 2 minutes then whisk in the mustard, the cream and any juice from the plate with the pork chops. Cook for about 2 minutes or until thick. Set aside.
Pureed Parsley Root
4 parsley roots, tops removed, peeled and chopped into 2 “pieces
¼ cup or more of milk
2 Tablespoons of unsalted butter
Kosher Salt & Pepper to taste
While the pork chops are in the oven prepare the pureed parsley roots. In a medium saucepan, add the chopped parsley root and cover with water. Add 1/2 teaspoon of salt. Bring to a boil and reduce to medium heat and simmer for about 20 minutes or until root is soft. Drain the root and place back in pan. Set it back on the warm stove with the heat off. Add the butter and let it slightly melt. Add the milk and blend with a hand mixer until almost smooth. Salt & Pepper to taste.
Place a fourth of the root puree on the plate, top with the pork chop and then top with a fourth of the sauce. Serve immediately.