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1
Preheat the oven to 375F.
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2
Place the potatoes and parsnips in a medium pot and cover with water.
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3
Bring to a boil, salt the water, and cook until tender, 15 to 18 minutes.
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4
Drain and place back in the hot pot.
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5
Mash with the milk and salt, pepper, and nutmeg to taste.
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6
Stir in the cheese to melt.
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7
While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage.
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8
Once the potatoes are boiling, heat the EVOO over medium heat in a large oven-safe skillet.
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9
Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high.
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10
Add the chops and brown on both sides and along the edges, 5 to 6 minutes.
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11
Add the vermouth or wine to the pan and transfer to the oven.
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12
Cook the meat through for 7 to 8 minutes more.
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13
While the meat cooks, bring a couple of inches of water to a boil and salt the water.
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14
Cook the broccolini for 5 to 6 minutes, then drain.
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15
Remove the chops to 4 plates.
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16
Add the butter to the pan and whisk into the pan juices, then spoon the sauce over the chops.
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17
Serve with the mashed potatoes and parsnips and the broccolini alongside.
