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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
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.