Pork and Parsnips, Slow Cooker

Pork & Parsnips

If you can’t get or don’t like parsnips, use all carrots for this easy stew. Serve with simple boiled potatoes.


  • 12oz (360gr) boneless pork chops, cut in half
  • 2 shallots, peeled, cut in 4ths
  • 1 medium carrot, cut into sticks
  • 3 medium parsnips, cut into sticks
  • 1 tbs whole grain mustard
  • 3/4 cup (6oz, 180 ml) apple juice
  • 1/4 cup (2oz, 60ml) beef broth
  • 1 tbs parsley
  • 2 tbs crumbled sage leaves
  • 2 tbs tapioca
  • 2 tbs horseradish 


  • Put all vegetables in the slow cooker.
  • Add the tapioca, beef broth and stir to combine.
  • Top with pork pieces in a single layer if possible.
  • Mix apple juice, mustard, herbs, and pour over pork.
  • Cover and cook, low heat, for 6 hours.
  • Give it a quick stir after 3 hours if you are available
  • Uncover, add horseradish and stir to combine.
  • Serve.


I use a small slow cooker for this. If you have a large one you can add 2 potatoes, cut into chunks and make the entire dinner in the cooker.

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