Sugar and Spice Pork Chops

Name: Sugar and Spice Pork Chops with Roasted Carrots, Parsnips, and Red Onion
Total time: 35 min
Yield: 2
Cuisine: North America
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; 1 tablespoon Olive Oil; 2 teaspoon Vegetable Oil; 1 tablespoon Sugar; Salt; Pepper

with Roasted Carrots, Parsnips, and Red Onion

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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).

Tags:

Gluten-free

•Spicy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ 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.

Instructions

PDF

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.