Sugar and Spice Pork Chops
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Sugar and Spice Pork Chops

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.

Total Time35 minutes
Prep Time


serving amount

2 unit


2 unit


1 unit

Red Onion

¼ ounce


2 clove


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





Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat18 g
Saturated Fat3.5 g
Carbohydrate62 g
Sugar25 g
Dietary Fiber15 g
Protein41 g
Cholesterol90 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Preheat and Prep

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.

Roast Veggies

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.

Cook Pork

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.

Make Glaze

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.

Cook Pork Chops

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.

Finish and Serve

Thinly slice pork. Divide veggies and pork between plates, then drizzle with any remaining glaze.