Directions:
- Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices.
- Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes.
- While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center.
- Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.11 Kcal (1273 kJ) | ||
| Calories from fat | 186.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 32% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 620.89mg | 26% | |
| Potassium | 383.15mg | 8% | |
| Total Carbs | 29.92g | 10% | |
| Sugars | 11.61g | 46% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 2.06g | 4% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.3mg | 7% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.63 Kcal (677 kJ) | ||
| Calories from fat | 99.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.01g | 32% | |
|---|---|---|---|
| Cholesterol | 8.11mg | 5% | |
| Sodium | 330mg | 26% | |
| Potassium | 203.64mg | 8% | |
| Total Carbs | 15.9g | 10% | |
| Sugars | 6.17g | 46% | |
| Dietary Fiber | 2.84g | 21% | |
| Protein | 1.1g | 4% | |
| Vitamin C | 5.9mg | 18% | |
| Vitamin A | 0.4mg | 24% | |
| Iron | 0.7mg | 7% | |
| Calcium | 29.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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