Autumn Pork and Parsnips

Autumn is my most wonderful time of year. The leaf colors are changing, warm weather turns to cool, our clothing selection changes and the way I cook changes. Hearty slow roasted meals in the oven is the solace of the season. I'm always looking for new and creative dishes to make in Autumn, this one will be on my Autumn rotation.



 

2-3 pieces of thick bacon, chopped

2 TB olive oil

2-3 lbs of pork butt pieces

2 TB flour

1 onion, large diced

4 large parsnips, cut diagonally into pieces

1 can of chicken stock

1 cup white wine

1/2 cup apple cider vinegar

1 cup apple juice/ apple cider  or hard apple cider

1/2 cup of apple purée or sauce

1 tsp rosemary

1 tsp thyme

1 TB Dijon mustard  

In a Dutch oven, sautée the bacon until crispy, remove from pan. 

Toss the pork pieces in flour. Add olive oil and the flour coated pieces of pork to  the Dutch oven. Sear on all sides until golden.   Add rosemary and thyme. To the Dutch oven, add onions, toss with the pork.  Cook 2-3 minutes.  Add the parsnips. Toss. 

To the Dutch oven, add chicken stock, chicken stick, apple cider, apple juice and apple sauce and Dijon mustard.

Cook in a 350 oven for 2 hours until pork is tender.