Sugar-Rubbed Pork Chops
with Caramelized Root Vegetables
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Sulphites)
1 tbsp
Honey
1.5 tsp
Dijon Mustard
(Contains: Sulphites, Mustard)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F. (To roast the veggies and the pork.) Start prepping when the oven comes up to temperature!
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.
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.
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.
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!
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.
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!
