Roderick Austin’s Pork Chops with Mango Guacamole and Parsnip Puree 

In a small bowl, stir the mango and avocado together. Add lime juice and stir in the cilantro. Set aside.

Place the parsnips, 2 tablespoons of butter, and a generous pinch of salt in a heavy saucepan. Add ½ cup water, cover, and cook over medium-high heat until the parsnips are very soft, about 10-15 minutes. Add water as needed to prevent the parsnips from browning or burning. Once they are soft, use an immersion blender to puree until smooth. Add a little milk to thin the puree to the desired consistency.

Preheat the oven to 400 degrees. Warm 2 tablespoons oil in an oven-proof skillet over high heat. Dry the pork chops very well on both sides. When the oil is shimmering, carefully place the pork chops into the skillet and sear for 3-5 minutes until browned. Flip the pork chops and repeat on the other side. Do not overcook.

Slide the skillet into the oven and cook for another 5-7 minutes, or until a thermometer inserted into the center of the pork chop reads 130 degrees. Remove the skillet from the oven and place back on the stovetop. Add 2 tablespoons butter, the garlic, and fresh herb sprigs to the pan. Cook over medium heat to melt the butter and infuse it with garlic and herbs, about 3 minutes. Use a spoon to baste the pork chops with the flavored butter. Remove from the heat and let the pork chops rest 5 minutes with the garlic and basting herbs on top.

To serve, spoon some of the pureed parsnips into the center of a plate and top with a pork chop. Dollop some guacamole on top, and drizzle pan sauce from the skillet over and around the pork chop.