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Pork Chops and Parsnips with an Easy fig pan sauce makes an awesome dinner and are great leftovers
“Where did you get that?” Is a question I always got asked by my college roommates when I was in college. Back then, I didn’t have the cooking skills I do now, but I always managed to cook really pretty lunches.
Cooking at home is easy, and meal planning for a week of lunches at work can be fun. I always make larger portions at dinner time, so my husband can take his lunch to work the next day. It saves us loads of money, plus it keeps him healthier. If you know enough fun recipes, than lunch doesn’t need to be boring at all.
Last week, I stopped at Target to get some of these new Reynolds™ heat & eat disposable containers. These came in very handy. My husband Greg often “loses” plastic containers when he takes his lunch into work. These containers are disposable. Plus, they can be recycled. To learn more about them, visit their website.
I found Reynolds™ heat & eat disposable containers in the same aisle as tin foil and lunch containers at Target.
Last week, I made Greg a ” show stopping lunch” that he could take to work the next day. We gave these a try. He said that these were easy to use. I really love how they can be recycled. The plastic lid is not meant to be microwaved, but the bottom of the container was ideal for microwaving.
Did you know you can make an easy fig pan sauce using dried figs? It only takes a few minutes, and tastes amazing. I really think that any dried fruit would taste amazing with this recipe in the place of figs as well. Especially dried cherries. This was a healthy and perfect dish for fall.
Pork Chops and Parsnips with a fig pan sauce
5-6 boneless pork chops
1/2 cup of dried figs
1/2 small onion
1 clove of minced garlic
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
4 parsnips, peeled and chopped
Method: Salt and pepper pork chops. In the first sauce pan, pan seer the pork chops over medium low heat with a teaspoon of olive oil. cook, and rotate until they reach a temperature of 145 degrees f. remove from heat and let rest. In a second pan, cook all of the other ingredients together until onions are transparent and parsnips are soft. Place the sauce on top of the pork chops.
Not only did this make an amazing dinner, but it also made an awesome lunch the next day for Greg. to find out more about Reynolds™ heat & eat disposable containers , visit their website.