Start by removing the pork chops from the refrigerator, letting them warm to room temperature for about 20 minutes to ensure that they will cook on the inside, reaching a perfect 145°F temperature.

While the chops are coming to room temperature, add parsnips, milk, heavy cream, water, garlic, and butter to a saucepan. Cover and simmer for about 12 minutes or until the parsnips are very tender. Puree until smooth using a stick blender or transfer to a countertop blender to puree. Season with salt and pepper if desired.

Meanwhile, pat the chops dry using a paper towel and generously season them on both sides with Herbes de Provence Blend and ¼ teaspoon salt. Using high heat, preheat the skillet and oil until it starts to shimmer (just before it begins to smoke). As soon as it’s there, add your chops, and reduce the heat to medium to medium-high heat (300°F to 375°F).

Without moving the chops, sear them until they are golden-browned and crisp, about 4-5 minutes. Resist the urge to move the pork chops around or look underneath as the crust develops. When they are ready to turn, they will gently release from the pan. If the pork chops are sticking to the pan, give them another minute or so to get a little crispier and release.

Turn and sear the other side to produce a flavorful golden-brown crust. After about 4-minutes, use an instant-read thermometer placed in the thickest part of the cut without touching any bone to check for a safe internal temperature of 145°F. If the thickness is less than ¾-inch, then test through the side of the chop for doneness. Remove the pork chops from the skillet, follow by a 3-minute rest

While the chops are resting, add the apples and shallots to the empty skillet — season with remaining ¼ teaspoon salt, sauteéing over medium heat for 5 minutes. Deglaze the skillet with chicken broth. Stir in the Dijon mustard, continuing to simmer for 3-5 minutes, and the sauce reduces by half.

Return the pork chops and any juices to the skillet to heat the pork chops through.

Serve the pork chops and apples over parsnip puree. Enjoy!