Moink in the Wild: Smothered Pork Chops with Mashed Parsnips

We were happy to partner with at A Fresh Life for this delicious and easy Smothered Pork Chops with Mashed Parsnips recipe! 

Smothered Pork Chops

(This is a sponsored post by Moink but the opinions are 100% my own.)

If you are like me, getting a healthy, fast and affordable meal on the table every night is not always easy.  Stocking your fridge with washed and chopped veggies saves you time, sure, but what about good quality meat?  I feel like I have to go from store to store on a scavenger hunt searching for wild-caught fish, grass-fed beef and pasture-raised pork, chicken and lamb. Who has time for that?  Not me!  That’s why I am thrilled to partner with Moink and share with you their awesome meat subscription service.

Moink is a farmer-owned company that provides ethically sourced and humanely raised meat and fish at a reasonable price.  They offer four different boxes with pre-selected cuts of meat and salmon but you can easily makes substitutions so it’s the right box for your family.  The website is very user-friendly and you can choose how often you would like to receive your order.  When your box ships, Moink emails you a tracking number so you can be on the lookout for your meat.  Their customer service is impressive.

Smothered Pork Chops

My box came straight to my front door via Fed-Ex and was delivered within two days.  The meat and fish came in an insulated box packed with dry ice so everything was still frozen solid.  I chose bacon, sausage, pork chops, chicken thighs, sockeye salmon, King salmon, ground beef, chuck roast, coulotte steaks and a French ribeye.  They even threw in a digital meat thermometer with my first order AND a personalized note! What a time saver it has been to have all this delicious meat in my freezer.

I had a really hard time picking just one cut of meat to highlight in a recipe.  All the meat and fish has been fantastic quality.  But with the fall right around the corner and cooler temperatures to follow, I decided on smothered pork chops with mashed parsnips.  This meal comes together quickly and was enjoyed by my whole family.

Using a chef’s knife cut the defrosted chops into ¼ inch cutlets.  You should get between two and three cutlets per chop.

Smothered Pork Chops

In a large cast-iron skillet, heat 1 tablespoon of ghee over medium-high heat.  Season the pork chops liberally with salt and pepper and cook until cooked through and golden brown on both sides, about 8 minutes total.  Move the pork chops to a large plate and loosely cover with foil.  If there isn’t much oil left in the pan, add another tablespoon of ghee.  Turn the heat down to medium-low, add the shallots and cook until translucent.  Sprinkle the arrowroot starch over the shallots and stir until mixed in.  Slowly add in the stock and let boil, whisking continuously, for 3 minutes.  Add in the chard and stir until wilted, about 3 minutes.  Nestle the chops back into the sauce and keep on low heat until ready to eat.

Smothered Pork Chops

Meanwhile prepare the mashed parsnips.  Quarter the parsnips lengthwise and then cut them into two inch pieces.  Put them into a vegetable steamer along with 4 peeled garlic cloves for about 12 minutes.  When the parsnips and garlic are soft, add them to a food processor, along with 2 tablespoons of ghee, milk, parsley and pepper. Blend until smooth and then taste. You will need to salt to taste.   I added ½ teaspoon.

Serve the pork chops and sauce over the mashed parsnips.

Shipping is always free! Go to www.moinkbox.com for more info.

SMOTHERED PORK CHOPS WITH MASHED PARSNIPS

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings

DESCRIPTION

With fall right around the corner and cooler temperatures to follow, these smothered pork chops with creamy mashed parsnips are sure to be a new family favorite. And, thanks to arrowroot starch as the thickener, this dish is gluten-free!

INGREDIENTS

  • 1 pound of Moink boneless pork chops
  • 4 tablespoons of ghee, divided
  • 3 shallots, sliced thinly
  • 2 cups of chicken stock
  • 2 tablespoons of arrowroot starch
  • 1 bunch of Swiss chard, stems and ribs removed, leaves sliced into thin strips
  • 1.5 pounds of parsnips, washed and peeled
  • 4 garlic cloves
  • ¼ cup + 2 tablespoons of coconut milk or nut milk
  • ¼ cup of Italian parsley, chopped
  • ½ teaspoon pepper
  • ½ teaspoon salt

INSTRUCTIONS

  1. Using a chef’s knife cut the defrosted chops into ¼ inch cutlets. You should get between two and three cutlets per chop.
  2. In a large cast-iron skillet, heat 1 tablespoon of ghee over medium-high heat. Season the pork chops liberally with salt and pepper and cook until cooked through and golden brown on both sides, about 8 minutes total.
  3. Move the pork chops to a large plate and loosely cover with foil. If there isn’t much oil left in the pan, add another tablespoon of ghee. Turn the heat down to medium-low, add the shallots and cook until translucent. Sprinkle the arrowroot starch over the shallots and stir until mixed in.
  4. Slowly add in the stock and let boil, whisking continuously, for 3 minutes. Add in the chard and stir until wilted, about 3 minutes. Nestle the chops back into the sauce and keep on low heat.
  5. Meanwhile, prepare the mashed parsnips. Quarter the parsnips lengthwise and then cut them into two-inch pieces. Put them into a vegetable steamer along with 4 peeled garlic cloves for about 12 minutes.
  6. When the parsnips and garlic are soft, add them to a food processor, along with the 2 tablespoons of ghee, milk, parsley, and pepper. Blend until smooth and then taste. You will need to salt to taste. I added a ½ teaspoon.
  7. Serve the pork chops and sauce over the mashed parsnips.

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!

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