maple dijon pork steaks with root vegetable mash

Servings: 4

Prep Time: 15 minutes

Cook Time: 30-35 minutes


Root Vegetable Mash:

**1 large russet potato, peeled and diced

**1 medium sweet potato, peeled and diced

**3 medium parsnips, peeled and diced

**¼ cup milk

Salt and pepper to taste

Pork Chops:

¼ cup olive oil

**¼ cup onion, finely chopped

**2 lbs. Pork Sirloin Steak, cut into 4 ½ lb steaks

½ tsp. dried thyme

**⅓ cup chicken stock

2 tsp. Dijon mustard

2 tsp. pure maple syrup

Salt and pepper to taste


  1. Combine all the diced vegetables in a medium-size saucepan and cover with water by 2 inches. Salt the water lightly. Cover and bring to a boil over high heat, then lower the heat and simmer until the veggies are tender when pierced with a knife, for 15 to 20 minutes.

  2. Reserve ½ cup of the cooking water, then drain the vegetables and return them to the pot. Add the milk, season liberally with salt and pepper, and mash well with a potato masher. Add the reserved cooking water as needed to create a light, fluffy texture. Cover and keep warm while you make the chops.

  3. Heat the oil in a large skillet over medium-low heat and add the onion. Sauté until very soft, but do not brown. Season the steaks on both sides with salt, pepper, and the thyme.

  4. Increase the heat to medium and add the steaks; they should sizzle. Cook for about 1½ minutes on each side.

  5. Meanwhile, whisk together the broth with the mustard and maple syrup. After the second side of the chops has cooked, add the broth mixture to the skillet.

  6. Shake the pan a couple of times, cover, and cook for another 2 to 3 minutes, or just until the chops are cooked through.

  7. Remove from the heat and allow to sit for a few minutes. Meanwhile, reheat the mash, if necessary. Serve a mound of root vegetable mash and a chop on each plate with the pan juices poured over the top.

Nutrition (per serving)

509 calories; 21 g fat(5 g sat); 6 g fiber; 41 g carbohydrates; 39 g protein; 64 mcg folate; 112 mg cholesterol; 10 g sugars; 239 IU vitamin A; 29 mg vitamin C; 95 mg calcium; 3 mg iron; 745 mg sodium; 1410 mg potassium

Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata