Grilled Pork Chops with Caramelized Parsnip and Sage Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and feels like something you'd order at a restaurant. The beauty of this dish is how the sage butter elevates simple grilled pork chops into something special, while the caramelized parsnips add natural sweetness and earthiness. Parsnips are packed with fiber and vitamin C, making them as nutritious as they are delicious. Best of all, it's straightforward enough for a casual dinner but impressive enough to serve guests.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 4 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonfreshly ground black pepper
- 3 tablespoonsunsalted butter
- 8fresh sage leaves
- 2garlic cloves(smashed)
- 1 tablespoonlemon juice
- 1 teaspoonhoney
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Pat pork chops dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 15 minutes.
Tip: Room temperature meat cooks more evenly on the grill.
- 2
Toss parsnip batons with 2 tablespoons olive oil, salt, and pepper. Arrange them in a single layer on a sheet of foil.
Tip: The foil packet will keep delicate parsnips from falling through grill grates.
- 3
Preheat grill to medium-high heat (about 400°F). Place parsnip foil packet on grill and cook for 15-18 minutes, shaking the packet occasionally, until golden and fork-tender.
Tip: Caramelization brings out the natural sweetness of parsnips.
- 4
Once parsnips are nearly done, brush pork chops with remaining 2 tablespoons olive oil and place on grill grates directly over heat.
Tip: Resist moving the chops for the first 4 minutes to develop a nice crust.
- 5
Grill pork chops for 5-6 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until internal temperature reaches 145°F.
Tip: Use a meat thermometer for perfectly cooked pork every time.
- 6
While pork chops finish cooking, melt butter in a small saucepan over medium heat. Add sage leaves, garlic, and thyme sprigs, stirring until butter turns golden brown and smells nutty (2-3 minutes).
Tip: Watch carefully to avoid burning the butter.
- 7
Remove from heat and stir in lemon juice and honey. Season sage butter with a pinch of salt and pepper.
Tip: The acid from lemon brightens the rich butter sauce.
- 8
Transfer grilled pork chops to a warm plate and let rest for 3 minutes. Arrange caramelized parsnips alongside and drizzle everything generously with warm sage butter.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
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