PREHEAT OVEN TO 375F
Pat the pork dry with paper towels and sprinkle with desired salt and pepper
Heat the oil in a Dutch oven over medium-high heat on top of the stove
Add the pork, without crowding, and brown well on all sides
You may have to perform this operation in batches
Remove the pieces to a plate as they are brown
Pour off all but about 2 tablespoons fat
Reduce heat to low and replace the pot on the stove
Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan
Add the flour and cook another minute, stirring
Add the wine, vinegar and broth and bring to a boil
Return the pork to the pot with any juices on the plate and add bay leaves and thyme
Cover tightly and transfer the pot to the oven
Cook for 1 1/4 hours, or until meat is barely tender
Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside
Strain the sauce through a fine sieve into a container and discard onions and herbs
Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips
Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked
Remove from oven and serve with boiled potatoes or buttered noodles