It certainly seems like the time of year for fresh, lemony, and herb sauces – as well as moist and delicious pork chops. And, although we’ve passed the root vegetable season (for the most part), I’m always in favor of some roasted root goodness: Lemon Dill Pork Chops & Parsnips.
Lemon Dill Pork Chops & Parsnips
1-2 large boneless pork chop
2 large parsnips, scrubbed an sliced
2 Tbs. butter
sea salt and pepper
3 Tbs. butter
juice and zest of 1 fresh lemon
1 large egg
2 tsp. dried dill weed
1 Tbs. fresh dill weed, chopped
Preheat the oven to 425 degrees. Place the pork chop(s) and sliced parsnips and butter in a medium baking dish. Season well with salt and pepper. Cover with foil and bake for about 40 minutes, until the veggies are soft and the pork reaches an internal temperature of 165 degrees.
Remove from the oven and set aside.
In a small sauce pan, melt the butter. Turn off the heat and whisk in the lemon juice and zest, the egg, and a pinch of sea salt, along with the dried dill.
Whisk until well combined, moving quickly so that the egg doesn’t curdle. *If the sauce seems to be too thin, add a teeny touch of flour and whisk until well combined.
Serve the roasted parsnips and pork chops topped with the lemon dill sauce and garnish with fresh dill and additional salt and pepper.
