Pork & Parsnip Cobbler Recipe

Preheat your oven to 350°F (175°C).

In a large oven-safe pot, brown the pork shoulder over medium heat. Remove and set aside.

In the same pot, sauté the onions and garlic until translucent.

Add the flour and cook for 1 minute, stirring constantly.

Gradually whisk in the chicken broth until smooth.

Return the pork to the pot, along with the parsnips and dried thyme. Season with salt and pepper.

Cover and transfer to the preheated oven. Cook for 1.5 hours, or until the pork is tender.

Meanwhile, prepare the biscuit topping. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.

Stir in the milk until just combined.

After 1.5 hours of cooking, remove the pot from the oven and increase the temperature to 425°F (220°C).

Drop spoonfuls of the biscuit dough onto the hot pork and parsnip mixture.

Return the pot to the oven and bake, uncovered, for an additional 20 minutes, or until the biscuits are golden and cooked through.

Serve the Pork & Parsnip Cobbler hot, with a side of green vegetables or a fresh salad.