Sugar-Rubbed Pork Chops

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.