' Spiced Port Chops & Parsnips with Martellotto "Rosso di Sera" - Vino Mas

Spiced Port Chops & Parsnips with Martellotto

 Spiced Port Chops & Parsnips with Martellotto "Rosso di Sera"


  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground pepper
  • 1 ¼ pounds thin-cut bone-in pork chops (1/2 inch thick), trimmed
  • 1 pound parsnips, peeled and thinly sliced
  • 2 tablespoons canola or grapeseed oil, divided
  • 1 cup chopped dried apricots, divided
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1 cup low-sodium chicken broth
  • ½ cup sliced almonds, toasted
  • ¼ cup chopped fresh parsley


Step 1: Preheat oven to 425°F.

Step 2: Combine chili powder, cumin, salt, cinnamon and pepper in a small bowl. Pat pork chops dry and sprinkle with half the spice mixture. Toss parsnips in a medium bowl with 1 tablespoon oil and the remaining spice mixture. Combine 1/2 cup apricots, vinegar and honey in a small bowl; set aside.

Step 3: Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, flipping once, until browned on both sides, about 4 minutes total. Transfer to a clean plate.

Step 4: Add the parsnips to the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add broth and the remaining 1/2 cup apricots and bring to a simmer. Place the pork on top and transfer the pan to the oven.

Step 5: Roast until an instant-read thermometer inserted in the thickest part of a chop registers 145°F, about 5 minutes. Serve the pork and parsnips topped with the reserved apricot mixture, almonds and parsley.

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