Pork, Parsnips, and Peppers

Pork, Parsnips, and Peppers (Serves 3-4)

I added onion and mushrooms the last time I cooked Pork and Parsnips, but felt like peppers today. Fresh peppers bring out the flavor of pork and parsnips nicely. And the mix looks like a party!

Prep Time: 10-15 minutes
Cook Time: 15 minutes

Ingredient list:

One pound of boneless pork chops
Half a pound of parsnips
One yellow bell pepper
One orange bell pepper
One package of grape tomatoes
Crushed red pepper flakes
Dried rosemary
Garlic powder
Black pepper
Avocado oil

In preparation:

I do my prep in the order I want to start the cooking. First the parsnips, then the pork, then the peppers, then the tomatoes. Peel parsnips and cut off the ends. Slice parsnips into bite-sized pieces. Cut pork into bite-sized cubes. Slice peppers into bite-sized pieces. Slice 15 grape tomatoes in half.


Heat 2 tablespoons of avocado oil over medium heat in a wok. Add parsnips and a good dusting of salt, black pepper, garlic powder, and red pepper flakes. Add pork and a good dusting of dried rosemary. Add peppers and more salt, red and black pepper to taste. Add grape tomatoes. Stir well and cook covered for 10 minutes.

Notes: Avocado oil tolerates cooking at high heat. I used it with this recipe simply because I wanted to try it. I did not notice any taste difference from cooking with extra virgin olive oil, so you can use whatever is convenient.

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