Rosemary Fig Pork & Parsnips

Rosemary Fig Pork & Parsnips 

3 large parsnips, peeled and chopped
1 Tbs. Kerrygold butter, melted
1 Tbs. fresh rosemary, minced
sea salt and pepper

1 large boneless pork chop
juice of 1/2 lemon
sea salt and pepper

1/2 cup dried figs, chopped
1 Tbs. extra virgin olive oil
1 tsp. raw honey
1 tsp. fresh rosemary, minced
sea salt and pepper

 

Preheat oven to 425 degrees. 

Toss the parsnips, butter, fresh rosemary, and salt and pepper together in a ceramic baking dish. 
Roast, uncovered, for about 40 minutes, until the parsnips are soft and the butter has created a caramelized glaze over the veggies. 
Be sure to stir and toss every so often – and feel free to add EXTRA Kerrygold, if so desired.

Meanwhile, in a separate baking dish, season the pork chop with lemon juice and salt and pepper. 
Bake, COVERED, for about 40 minutes. (This can actually be done at the same time as the parsnips).

While everything is baking, toss the figs, olive oil, honey, rosemary, and more salt and pepper together in a small bowl.

Thinly slice the pork chop, serve over the parsnips, and top with the fig mixture, as well as honey-soaked Preserved Lemons. Trust me, it’s better that way.