Sweet & Sour Glazed Pork Chops with Turnips & Carrots

4 steps

Prep:5minCook:30min

Updated at: Thu, 17 Aug 2023 05:32:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories475.2 kcal (24%)

Total Fat26.7 g (38%)

Carbs20.4 g (8%)

Sugars14.8 g (16%)

Protein36.6 g (73%)

Sodium970.3 mg (49%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 x 8 ozpork chops

1/2-to-3/4-in -thick, bone-in, center-cut

½ tspfreshly ground black pepper

1 ½ tspkosher salt

divided

3 Tbspolive oil

divided

5carrots

medium, peeled and cut into 3/4" pieces

3turnips

medium, or parsnips, peeled and cut into 3/4 " pieces

½ cupwhite wine vinegar

2 Tbsphoney

1 Tbspwhole-grain mustard

1 sprigrosemary

plus chopped fresh rosemary for topping

½ cupwater

Instructions

Step 1

Sprinkle both sides of pork chops with pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium-high. Add pork chops; sear until golden brown and a thermometer inserted in thickest part reads 145°F, 3 to 4 minutes per side. Transfer to plate and tent with aluminum foil to keep warm.

Step 2

Heat remaining 1 tablespoon oil in skillet. Add carrots, turnips, and remaining 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are browned in spots and bright in color, 2 to 3 minutes. Add vinegar, honey, mustard, rosemary sprig, and 1/2 cup water; stir until just combined and simmering, about 30 seconds.

Step 3

Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Add 1/4 cup of water halfway through if sauce starts to reduce and darken.

Step 4

Discard rosemary sprig. Transfer pork chops and vegetables to plates and spoon sauce on top. Garnish with chopped rosemary.