Season the chop with salt and pepper and a little oil rubbing in the seasoning, drizzle over a little lemon juice and leave, covered, to come up to room temperature before cooking.
Meanwhile prepare your parsnips by peeling and slicing length ways ( I also used carrots).
Roll in oil and seasoning and put in the oven at 180 degrees to roast tossing occasionally.
When the veg is ready heat an oven proof pan with a little oil.
Add the chop and cook for a few minutes on one side, turn the chop and transfer to the oven for 7-10mins depending on the thickness and how you like it cooked.
Remove the pan and put the chop somewhere warm and covered with foil to rest.
Return the pan to the hob add a little butter. when it has melted add a half a small cup of water to deglaze the pan.
Reduce to a sauce take of the heat and add freshly chopped parsley.
Serve with the veg and the sauce poured over the chop.