Stovetop Pork Sirloin with Apple–Onion Pan Sauce, Roasted Parsnips & Quick Wilted Rainbow Chard

Tender pork sirloin chops with a savory-sweet apple-onion pan sauce feels like a cozy bistro plate—without the heavy lifting. Parsnips roast into candy-sweet wedges, and a quick wilt of rainbow chard makes it feel fresh and seasonal for early March in Washington.

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Ingredients

Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 12–14 oz (about 2 small chops) $2.49/lb (sale)
Parsnips Bulk 12 oz, peeled and cut into 1/2-inch wedges $2.99/lb
Organic Rainbow Chard 8–10 oz, stems sliced and leaves roughly chopped $2.99 (16 oz)
Kroger® Yellow Onion 3 lb Bag 1 small onion, thinly sliced $2.29 (3 lb bag)
Large Fuji Apple – Each (or any apple) 1 apple, cored and thinly sliced $1.99/lb
Garlic (bulb) 2 cloves, minced $0.69 each
Kroger® Fresh Lemons Bag 1/2 lemon (about 1 Tbsp juice) $4.99 (2 lb bag)
Kroger® Fat Free Reduced Sodium Beef Broth (or beef broth) 1/2 cup $1.59
Olive oil 2 1/2 Tbsp (divided)
Butter (optional but great) 1 Tbsp
Thyme (optional) 1 tsp leaves or 2–3 sprigs $2.49 (0.5 oz)
Salt and black pepper to taste
Barton & Guestier Vouvray Les Petites Parcelles Chenin Blanc French White Wine 1 x 750 ml $13.99

Instructions

Prep the oven: Heat oven to 425°F. Line a sheet pan.
Roast the parsnips: Toss 12 oz parsnip wedges with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast 25–30 minutes, flipping halfway, until browned and tender.
Prep the pork: Pat 12–14 oz pork sirloin chops dry. Season both sides with 3/4 tsp salt and pepper.
Sear the pork (stove): Heat 1 Tbsp olive oil in a large skillet over medium-high. Sear pork 3–4 minutes per side until well browned (it may not be fully cooked yet). Transfer to a plate.
Build the apple-onion sauce: Lower heat to medium. Add 1 Tbsp butter (or 1 tsp oil) to the same skillet. Add 1 thinly sliced small onion and cook 4 minutes, scraping browned bits. Add 2 minced garlic cloves and cook 30 seconds.
Add apples + simmer: Add 1 thinly sliced apple, 1 tsp thyme leaves (or 2–3 sprigs), and 1/2 cup broth. Simmer 3 minutes to soften apples slightly.
Finish the pork in the sauce: Return pork and any juices to the skillet. Cover and simmer gently 4–7 minutes, flipping once, until pork reaches 145°F and rests juicy. Squeeze in about 1 Tbsp lemon juice and taste for salt/pepper.
Quick wilt the chard: While pork finishes, in a second skillet (or push sauce to one side if your skillet is roomy), heat 1 tsp olive oil. Add sliced chard stems first and cook 2 minutes. Add chopped chard leaves with a pinch of salt and a splash of water; cover 1 minute, then toss until just wilted (2–3 minutes total).
Serve: Plate parsnips, wilted chard, and pork. Spoon apple-onion pan sauce over the pork and around the plate.

Cook time: 50 minutes

Estimated cost: $14–19

Health notes: ~700–850 kcal per serving. High protein; parsnips add fiber + potassium; chard adds vitamins A/K and magnesium. If watching calories, reduce butter/oil in the pan sauce.

Drink pairing: Lean pork and apple-onion sauce love bright, lightly oaked whites or chillable, low-tannin reds—especially with earthy parsnip and greens.

Wine picks:

Barton & Guestier Vouvray Les Petites Parcelles Chenin Blanc French White Wine $13.99 1 x 750 ml
Underwood Pinot Noir $12.99 1 x 750 ml

Why it works: Apple–onion pan sauce and sweet roasted parsnips call for a wine with bright acidity and a touch of orchard-fruit character—something that can mirror apple/pear notes without adding heaviness. Vouvray (dry-to-off-dry Chenin Blanc) is the classic match: it has apple/quince, a light honeyed edge, and enough cut to keep the dish lively while handling the slight sweetness in the sauce. If you’d rather go red, an Oregon Pinot Noir works beautifully with pork and earthy greens (chard), offering gentle tannins and savory cherry/forest-floor notes that won’t fight the delicate sweetness of parsnips. For a 2-person dinner, one 750 ml bottle is the right size (about 4–5 glasses). Prices are set to a cozy but slightly elevated weeknight meal.

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