Sugar and Spice Pork Chops
with Roasted Carrots, Parsnips, and Red Onion
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 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 for their natural sweetness).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Carrots
2 unit
Parsnip
1 unit
Red Onion
¼ ounce
Thyme
2 clove
Garlic
12 ounce
Pork Chops
1 teaspoon
Cayenne Pepper
1 unit
Chicken Stock Concentrate
Not included in your delivery
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Peel carrots and parsnips. Slice both into ¼-inch-thick rounds on a slight diagonal. Halve and peel onion, then cut into ½-inch wedges. Strip leaves from thyme and discard stems; roughly chop leaves. Mince or grate garlic.
Toss together carrots, parsnips, 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, tossing halfway through.
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 cook until browned and nearly cooked through, 3-4 minutes per side. Remove from pan and set aside.
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, scraping up any browned bits on bottom. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Season with salt and pepper.
Return pork to pan and turn to coat in glaze. Cook until pork reaches desired doneness, 1-2 minutes longer. Using tongs, pick up each piece and gently shake above pan to let excess glaze drip off, then transfer to a cutting board.
Thinly slice pork. Divide veggies and pork between plates, then drizzle with any remaining glaze.
