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Cut pork into 1/2-inch-thick slices; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa (or Worcestershire) sauce.
In a 12-inch skillet, heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In the same skillet, cook parsnips and pears for about 5 minutes or until parsnips are crisp-tender, stirring occasionally. Stir any remaining Pickapeppa (or Worcestershire) sauce and the pear nectar into skillet. Return pork to skillet. Cook about 5 minutes more or until pork is slightly pink in centers. Remove pork and pear mixture to a serving platter. Continue to boil sauce, uncovered, until slightly thickened.
Pour sauce over pork and pear mixture to serve. If desired, sprinkle with parsley.