TC Recipe: Pork Chop with Parsnips and Cherries

August 18 2008

By Sous Chef Benjamin Nadolny

Suggested Pairing: 2006 NxNW Columbia Valley Syrah

Serves 2

Pork Chop with Parsnips and Cherries


  • 2 ea Pork Chops, bone in
  • 2 ea Parsnips, cut into large batons
  • 2 ea Carrots, cut into large batons
  • ½ c. Sour Cherries, halved and pitted
  • 1 Tb Chopped garlic
  • 1 c. Mushrooms, wild preferred.
  • ½ c. Chicken stock
  • 1 Tb Sherry vinegar
  • 1 Tb Butter
  • 1 Tb Olive Oil
  • Salt and pepper


Grill or sear the pork chops.

Sauté the parsnips and carrots with the oil on medium heat until caramelized. Add the garlic and mushrooms. Sauté until mushrooms begin to brown. Add the sherry vinegar, chicken stock and butter.

Plate the vegetables with sauce. Top the pork chop with the cherries. Enjoy.