Pan-Seared Pork Chops With Sage, Dates and Parsnips

Putting the skillet into the oven seems like a smart idea, unless, like me, you forget that the handle is very hot when you take the skillet out of the stove to wipe out and make the sauce. Ouch. Otherwise, this is a terrific recipe. We didn't have enough dates, so we used dried apricots, which was especially pretty with the parsnips and carrots.

The combination of flavors here is what matters. Cook it as you wish based on what you are most comfortable with but in the end the dates, sage, thyme and pork are a winner. I needed more "sauce" so let the figs simmer in some cream and butter for a bit. They were the biggest surprise in this dish to the point where my picky husband gobbled them up!

Did not brine the meat, just sprinkled thyme and salt before quick frying. Microwaved parsnips in chicken broth then caramelized them in the broth with dried sage and the dates. Once the broth reduced, the result was rich and creamy. Kept the chops warm in the oven while making sauce. This will be a repeat as long as I have my home grown parsnips on hand.

I am another who cooked as per recipe but came out disappointed. Good flavor but the sautéed dates and too much oil made for a sad “sauce”. Next time, I’ll try the following: Brine Dear Cook all remaining ingredients in a tagine. —Hopefully then it would come together and coalesce as a dish. Side note on pork: if sourcing locally, there is much more extant fat and definitely no need for the 2 T. olive oil to seat!

This was a big hit with us. I cooked for 2 using Sam Sifton’s brine, two 1.5” boneless chops (our preferences) and cut-up figs (thought I had dates). Nuked 1 lb parsnip sticks in chicken broth 6 mins, dried, then browned until caramelized. Seared chops, removed them to a plate, made sauce in the same skillet, nuked chops uncovered 30 secs, plated and served. I will try dates next time, and will maybe add some wine to the sauce.

I added about 1/2 cup white wine, a splash of veggie stock and shallots. Delicious! I also added the parsnips to the pan.

Delicious and easy. Next time I would double the sauce (maybe lightened with a little stock or wine) and also would add the parsnips to the pan to roast after parboiling.

Delicious. I used my large cast iron skillet, added a few sprigs of rosemary in addition to the sage, and did not wipe out the pan before making the sauce - used those drippings! Loved the soft, warm dates with the savory flavors. Will def make again!

What temperature for the oven?

I had some apricots handy, so in they went along with the dates. Well received, will be adding it to the rotation.

Brining overnight definitely created a moist chop but I can't say the thyme (fresh from the garden) made a difference. Subbed sweet potatoes for parsnips which was quite nice and used half the dates called for.

I made this exactly last night and we loved it. I didn't wipe put the pan before finishing the sauce to add more flavor, and I piled it all on a platter and poured the sauce over instead of plating individually. Next time, I will probably try roasting the parsnips.

I know, I know. I’m one of those that complain about not following the recipe, but I already had the ingredients for pork chops with apples, and brussel sprouts, and then I saw this recipe. We have lots of thyme and sage in the herb garden, so I thought I’d do a mashup. I followed the recipe except I put the sprouts into the oven to roast, instead of the parsnips. I added sliced apples instead of dates and allowed them to soften and brown. A little brown sugar to sweeten the apples. Yum!

My first thought was — why not add the parsnips to the sheet pan and let them get a bit of the flavor from the chops. Perhaps raise the heat to caramelize?

The pork chops were moist and delicious. Brined for 5-6 hrs. I made this with sweet potatoes that I roasted. Halved the recipe for 2. My instincts told me not to halve the sauce and my instincts were correct.