Ingredients
4
pork loin or rib chops, about 1/2 inch thick (1 pound)
3
medium parsnips, cut crosswise into 1/2-inch slices
1
medium onion, sliced
1/2
cup Progresso™ chicken broth (from 32-ounce carton)
1
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon ground allspice
1/8
teaspoon pepper
1
medium apple, cut into 1/4-inch wedges
2
tablespoons chopped fresh parsley
Preparation
Trim fat from pork. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain.
Place parsnips and onion on pork. Mix broth, mustard, salt, allspice and pepper; pour over vegetables and pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork chops are slightly pink when cut near bone.
Arrange apple on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley.
