Recipes Pork Chops with Roasted Parsnips, Pears, and Potatoes with Minted Bread Vinaigrette 5.0 (3,772) Add your rating & review 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. By Jamie Oliver Updated on November 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Hugh Stewart Yield: 8 Ingredients 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 Directions Make the vinaigrette 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 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. 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. 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. 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. Rate it Print