I thought I would share a one pan meal that we had last evening for our dinner. It's super easy to make.
I used my largest cast iron skillet which is known as the chicken fryer, heated a bit of olive oil in the pan and browned four pork chops on each side after seasoning them with salt and pepper.
I then added my veggies...last evening I used sweet potato, parsnips, golden beets, onion wedges, and dried cranberries.
Then I drizzled a small amount of maple syrup over it all and put the skillet in the preheated 400 degree F oven for about 35 minutes.
I make this type of meal about once a month or so. I've done it with steak and chicken as well as the pork. You can use any veggies that you like. I've done it with butternut squash instead of the sweet potatoes and it was really good as well.
You don't have to use an iron skillet...just make sure that the skillet you do use is oven safe for high temperatures.
That looks really good! I've never cooked with or even tried parsnips.
ReplyDeleteI make this kind of meal with chicken a lot, but never thought to try pork.
Thank you, Mari. Parsnips are an interesting vegetable and I think one that either you like them or you don't. But Carroll's mom always fixed parsnips and so I learned to like them so I could fix them for him. It wasn't a vegetable I had growing up. I'd be curious to know what veggies you use when you make this meal with chicken.
DeleteWe like it with peppers, onions, carrots, potatoes, zucchini - whatever is available at the time
DeleteOh.... that sounds yummy. That is the next combination I will try . Thank you.
DeleteI could almost smell this dish cooking! :) Thanks for sharing!
ReplyDeleteIt really was yummy...and you are welcome. xx
DeleteGreat idea and it looks delicious! Are you having leftovers tonight? :)
ReplyDeleteThank you, Ellen, for your kind words. We were planning on having the leftovers tonight for supper, but our power went out and we ended up going to a local deli/eatery instead. So we have supper already done for tomorrow evening! :)
DeleteWhat a delicious and healthy looking dish! I've never cooked with parsnips, but I'd like to give it a try. Exactly what do they taste like? Do they remind you of potatoes or maybe beets? I also love the idea of adding cranberries and maple syrup!
ReplyDeleteThank you, Julia. We enjoy it. Parsnips (to me) have a taste similar to a really strong carrot with the texture of a potato. I've heard people say that if you cook them with potatoes and make a mash that you can't tell the difference...but when I tried it, I could definitely tell the difference. One thing that makes them strong tasting is they have a core in the middle of them, just like a carrot does. The smaller sized ones don't taste as strong because of how small the core is so I just leave the core in those, but if the parsnips are a larger size, I cut the parsnip down the middle lengthwise and remove the core. The cranberries and slight drizzle of maple syrup just add a bit of sweetness to everything that we enjoy.
DeleteLooks good.
ReplyDeleteMy recipe for zucchini with pasta wasn't all the great!
Thanks, Karen. I'm sorry to hear that your zucchini with pasta dish didn't turn out as good as you had hoped. That's always disappointing.
DeleteCutting the core out of the larger parsnips is a good idea. The one pan meal is so colourful and I like that you can use whatever veggies you choose.
ReplyDeleteYes, I agree. That's what my mother-in-law always did and it does cut down on that "strong" taste.
DeleteThis looks very tasty. I thought about investing in a cast iron skillet. So handy that it can go right in the oven.
ReplyDeleteI love my cast iron. I've had them for around 40 years now.
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