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Sugar-Rubbed Pork Chops

Sugar-Rubbed Pork Chops

with Caramelized Root Vegetables

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A sweet and spicy sugar rub makes these pork chops unreasonably delectable. Served with caramelized parsnips, carrots, and pearl onions. This dish strikes the perfect balance of savory and sweet. A simple dizzle of pan sauce takes this recipe form delicious to restaurant-worthy.

Allergens:Sulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

227 g

Pearl Onions

2 unit

Carrot

340 g

Parsnip

2 unit

Beef Broth Concentrate

14 g

Thyme

20 g

Garlic

¼ cup

Brown Sugar

113 g

Spring Mix

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories467 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate50 g
Sugar30 g
Dietary Fiber8 g
Protein41 g
Cholesterol95 mg
Sodium451 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Baking Dish
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the veggies and the pork.) Start prepping when the oven comes up to temperature!

2

Prep: Wash and dry all produce. Strip 4 tsp thyme leaves off the sprig. Mince or grate the garlic. Peel, and slice carrots into 1/4-inch rounds. Peel, then cut the onions in half.

3

Roast the veggies: Toss the carrots, parsnips and onions over two baking sheets with a drizzle of oil. Sprinkle half the thyme over the veggies. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden and roasted, 23-25 min.

4

Make the sugar mixture: Meanwhile, in a shallow dish, combine the sugar, garlic and a small drizzle of oil to make a paste. Season the pork with salt and pepper. Add the pork into the dish, rub and press the sugar mixture to coat.

5

Cook the pork chops: Heat a large pan over medium-high heat. Add a drizzle of oil, then the pork chops. Cook until just golden, 1-2 min per side. Transfer the pork chops to the baking sheet with the veggies in the oven. Continue roasting until the pork is cooked through, 4-6 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) The pork may be ready before the vegetables!

6

Make the pan sauce: Meanwhile, in the same pan, reduce the heat to medium. Add the broth concentrates, remaining thyme and 1/2 cup water. Cook, stirring and scraping any brown bits from the bottom of the pan, until slightly thickened, 1-3 min.

7

Finish and serve: In a large bowl, whisk the vinegar, Dijon mustard, honey and a drizzle of oil. Toss in the spring mix. Thinly slice the pork and serve over the roasted vegetables. Drizzle over the pan sauce and serve alongside the salad. Enjoy!