Pan-Fried Pork Chops with Sautéed Spinach & Parsnip-Apple Purée

Directions

1. 1. Rinse and dry all fresh produce before using.
2. 2. Peel the parsnips, trim ends, then cut into ¾-inch cubes and place in a large bowl.
3. 3. Quarter the apple lengthwise, remove cores and stems, then dice into ¾-inch pieces; add to the bowl with the parsnips.
4. 4. Peel and mince or press the garlic; set aside.
5. 5. In a small saucepan, melt butter, add the parsnips, apples, and half the garlic; sauté for 3–4 minutes.
6. 6. Pour in the broth and ¼ cup water; raise the heat to bring to a boil, then reduce to a simmer, cover, and cook until the parsnips and apples are tender, about 10 minutes. Remove from heat.
7. 7. Preheat a skillet over medium-high heat and pat the pork chops dry; season generously with salt and pepper on both sides.
8. 8. Add virgin coconut oil to the hot skillet and swirl to coat the bottom; sear the chops 2–3 minutes per side until a crust forms, then reduce to medium and cook until done through, about 2–4 minutes more; transfer to a plate.
9. 9. Return the pan to medium heat, add the remaining garlic, and cook 15–30 seconds until fragrant.
10. 10. Add the spinach to the skillet, season with salt and pepper, and cook, stirring, until wilted, 1–2 minutes.
11. 11. Purée the parsnips and apples with a hand blender or potato masher until smooth; season with salt and pepper to taste.
12. 12. To serve, spread a portion of the purée on each plate, top with the sautéed spinach, and place a pork chop beside it.