Herb Crusted Pork Chops with Parsnips – Fustini's Oils & Vinegars

Ingredients

• 3 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
• 2 large parsnips, cut into 1/4" dice
• 4 bone-in pork chops
• 2 tablespoons chopped rosemary
• 2 tablespoons chopped thyme
• 1/4 cup chopped parsley
• 2 cups sliced Maitake or halved Crimini mushrooms
• 1 shallot, minced
• 1/4 cup dry white wine