The sweet and savoury combination of brown sugar, thyme and chicken broth makes for a gratifying glaze over juicy pork chops. Roasted sweet potatoes and broccoli bring together this delicious dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Pork Chops, boneless
Chicken Demi-Glace(ContainsMilk/Lait, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Strip thyme leaves off stems. Toss sweet potatoes and half the thyme with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Toss broccoli with 2 tbsp oil on another baking sheet. Season with salt and pepper. Roast in top of oven, until tender-crisp, 12-14 min.
While broccoli roasts, pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then pork. Pan-fry, until golden-brown and cooked through, 6-8 min per side.**
While pork cooks, whisk together brown sugar, demi-glace, cornstarch and 1 cup water in a small bowl. When pork is done, remove the pan from heat and transfer pork to a plate. Cover with foil to keep warm. Set pan aside to cool slightly, 2-3 min.
When pan has slightly cooled, heat the pan over medium-high heat. Add 1 tbsp oil, then garlic and remaining thyme. Cook, stirring often and scraping any brown bits from bottom of pan, until fragrant, 1 min. Add brown sugar mixture and whisk together until sauce thickens slightly, 5-6 min. Season with salt and pepper.
Divide pork, sweet potatoes and broccoli between plates. Spoon over garlic-thyme sauce.