Anonymous Fri Oct 07 11:38:45 2005

4 pork loin or rib chops,

about 1/2-inch thick (about

1 pound)

3 medium parsnips, cut crosswise

into 1/2-inch slices

1 medium onion, sliced

1/2 cup chicken broth

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

Trim fat from pork chops. 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 is tender. Arrange apples on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley. 4 servings