Sweet & Sour Glazed Pork Chops with Turnips & Carrots

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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.