Description
Caramelized onion smothered pork chops with herb whipped parsnips and kale are here to take your gluten free to the next level of comfort + satisfaction! Nestled in a creamy dairy free sauce these pork chops pair perfectly with dreamy whipped parsnips and bright kale for the perfect comfort food meal.
Ingredients
Scale
- PORK CHOPS:
- 4 thin cut, bone in pork chops (about 1.25 lbs)
- salt
- pepper
- garlic
- 1 tbsp avocado oil or cooking oil of choice
- CASHEW CREAM
- 1 cup of raw cashews, soaked in boiling water for at least one hour
- PARSNIPS
- 4 very large parsnips
- 1/3 cup cashew cream
- 2 tbsp ghee
- 2 tbsp chopped fresh herbs (I used dill and chives)
- salt and pepper
- lemon
- CARAMLIZED ONION SAUCE
- 1 large onion, thinly sliced
- 4 cloves of garlic, chopped
- 1 tbsp coconut sugar
- 1/4 tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 1/2 cups broth
- 2/3 cup cashew cream
- KALE
- 1 bunch of green kale
- 1 tsbp ghee
- lemon
- salt to taste
Instructions
- PORK CHOPS
- Wash pork chops well with cold water and dry thoroughly with paper towel. Season quite liberally with salt, pepper, and garlic powder. Re-wrap in deli paper or wrap in a paper towel and place on a plate to store in the refrigerator for at least 2-4 hours before cooking, but as long as over night. This step (along with the fact that you’ll be using bone-in pork chops) ensures a moist and tender cooked chop!
- CASHEW CREAM
- Soak cashews in boiling water for at least one hour.
- Drain cashews and put in high-speed blender with just enough water to ALMOST cover cashews. Blend on high for about 30 seconds, or until cashew cream is completely smooth. It should be about the consistency of yogurt. Move to a storage container and set aside.
- PARSNIPS
- Peel and cut parsnips into 1 1/2 inch pieces, place in a large pot and cover with water. Bring to a boil and then lower to a simmer. Cook until very tender, about 14-16 min.
- Drain parsnips very well (the less liquid that remains in them the richer your whipped parsnips will be).
- Add parsnips to food processor (this step can also be done in a kitchenaid stand mixer, or with an old-fashioned potato masher) with ghee and about 1/3 cup cashew cream, 1/2 tsp salt and a little black pepper. And process on high for a minute or two, until no lumps remain. You may need to add more cashew cream, a little at a time to reach desired consistency. Once parsnips are whipped, add in a tiny squeeze of lemon juice (to mimic the flavor of sour cream or yogurt) and a few tbsp of chopped fresh herbs, I used chives and dill. Process again until combined.
- PORK CHOPS
- Heat a large skillet over medium high heat. Add about 1 tbsp oil. Once almost smoking hot, add 2 pork chops.
- Cook about 3 minutes on each side, in two batches, until nicely browned. Remove to a plate.
- CARAMLIZED ONION SAUCE
- Add thinly sliced onions to pan used for pork chops along with a big pinch of salt and lower heat to medium. Cook, stirring occasionally until very soft and brown. About 6-8 minutes.
- Add garlic and cook another minute.
- Add coconut sugar, paprika, nutritional yeast. Stir and cook for another minute or so.
- Stir in broth, scraping up any browned bits on the bottom of the pan.
- Lower to a simmer and cover, cooking for about 10 minutes.
- Stir in cashew cream (adjusting amount according to how creamy you want your sauce to be), taste for salt and pepper and add pork chops, spooning some of the sauce over the top. Cover and cook another 8 minutes.
- KALE
- While sauce and chops are cooking add a steamer basket to the pot used to cook parsnips and bring a couple inches of water to a boil.
- Wash and chop one bunch of kale, and steam while sauce is cooking. This should take about 6 minutes. While hot, toss with a little ghee or olive oil, and salt to taste.
- Spoon some parsnip puree onto a plate, topping with a pork chop + some sauce, and nestle in the cooked kale on the side.
- Enjoy!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: dinner
- Cuisine: paleo, gluten free