Sugar-Sweet Pork Chops with Mixed Root Veggies

If you think pork chops are dull, think again. In this recipe, the tender cut takes on a shine, literally. You’ll be coating them in a glistening sweet glaze that marries caramelized sugar with herb-y thyme and a hint of cayenne heat. On the side, we’ve got roasted carrots, onions, and parsnips—yep, parsnips (trust us, you’ll love ’em).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots and parsnip. Slice into ¼-inch rounds on a slight diagonal. Halve, peel, and slice onion into ½-inch wedges. Strip leaves from thyme and discard stems. Roughly chop leaves. Mince or grate garlic.

Step 2

Toss carrots, parsnip, onion, half the thyme, 1 TBSP olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and lightly browned, 23-25 minutes.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and sear until browned, 2-3 minutes per side. Remove from pan and set aside.

Step 4

Heat a drizzle of oil in same pan over medium heat. Add garlic and toss until fragrant, about 30 seconds. Stir in a pinch of cayenne (to taste— it’s spicy), 1 TBSP sugar, remaining thyme, stock concentrate, and ½ cup water. Scrape up any browned bits from bottom. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Season to taste with salt and pepper.

Step 5

Return pork to pan and turn to coat in glaze. Using tongs, pick up each piece and gently shake above pan to let excess glaze drip off.

Step 6

Thinly slice pork. Divide veggies and pork between plates, then drizzle with any remaining glaze.

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