Pork Chops with Roasted Parsnips, Pears, and Potatoes with Minted Bread Vinaigrette


These succulent pork chops marinate in a fragrant mixture of rosemary, olive oil, garlic, and lemon zest for at least one hour before being roasted. Serve with a fresh minted bread vinaigrette.

Pork Chops with Roasted Parsnips, Pears and Potatoes
Photo: © Hugh Stewart


Minted Bread Vinaigrette

  • Leaves from one 2 1/2-ounce bunch of mint

  • 2 (1-ounce) slices white sandwich bread, crusts trimmed, bread cut into 1/4-inch dice

  • 3/4 cup extra-virgin olive oil

  • 2 teaspoons Dijon mustard

  • 2 teaspoons red wine vinegar

  • Kosher salt

  • Freshly ground black pepper

Pork Chops with Roasted Parsnips, Pears, and Potatoes

  • 3/4 cup plus 2 tablespoons extra-virgin olive oil, divided

  • 12 garlic cloves, lightly smashed

  • 4 large rosemary sprigs, cut into 2-inch lengths

  • Zest of 3 lemons, removed with a vegetable peeler

  • 1/2 teaspoon freshly ground black pepper

  • Eight 8-to 10-ounce pork rib chops, 3/4 to 1 inch thick

  • 6 parsnips, quartered lengthwise

  • 6 firm but ripe Bartlett pears, quartered lengthwise and cored

  • 3 pounds Yukon Gold potatoes, sliced 1/3 inch thick

  • Kosher salt


Make the vinaigrette

  1. In a mini food processor, pulse the mint leaves until coarsely chopped. Add the bread and pulse until finely chopped. Transfer the mixture to a bowl and stir in the olive oil, mustard, and vinegar. Season with salt and pepper.

Make the pork chops and roasted vegetables

  1. In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest, and pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.

  2. Preheat the oven to 425°F and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon, and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.

  3. Add the parsnips, pears, and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.

  4. Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets, and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large platter and serve with the Minted Bread Vinaigrette.

Suggested Pairing

The rich roasted vegetables and sweet pears that accompany the pork chops point to a light red wine from New Zealand. Consider a Pinot Noir.

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