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Sugar-Rubbed Pork Chops

Sugar-Rubbed Pork Chops

with Caramelized Root Vegetables

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A sweet and spicy sugar rub makes these pork chops unreasonably delectable. Served with caramelized parsnips, carrots, and pearl onions, this dish strikes the perfect balance of savory and sweet. A simple drizzle of pan sauce takes this recipe from delicious to restaurant-worthy.

Tags:Gluten-free

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Pork Chops

4 ounce

Pearl Onions

1 unit

Carrots

1 unit

Parsnip

1 unit

Veggie Stock Concentrate

1 sprig

Thyme

2 clove

Garlic

1 teaspoon

Cayenne Pepper

Not included in your delivery

unit

Salt

unit

Pepper

unit

Olive Oil

unit

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2117.1040000000003 kJ
Calories506 kcal
Fat19 g
Saturated Fat0 g
Carbohydrate46 g
Sugar0 g
Dietary Fiber10 g
Protein39 g
Sodium0 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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Peel the carrot and parsnip and cut into 1/4-inch rounds on a slight diagonal. Strip the thyme leaves off the sprig and roughly chop.

2

Toss carrots and parsnips on a baking sheet with the pearl onions, half the thyme, 1 tablespoon olive oil, salt, and pepper. Place in the oven for 6-8 minutes to start the cooking process (we'll continue cooking the vegetables after the pork is added!)

3

Meanwhile, mince or grate the garlic. In a small bowl, combine sugar, garlic, 1/4 teaspoon cayenne, 1 tablespoon olive oil, and a large pinch of salt. HINT: If you have brown sugar on hand, try using that instead of the white sugar for a deeper flavor! Season the pork chops with salt and pepper on both sides. Rub the sugar mixture onto the pork chops, coating them evenly on all sides. Place the pork onto the center of the baking sheet with the vegetables and cook for about 15 minutes or until the pork is cooked to your desired doneness and vegetables are soft and caramelized. Remember to toss the veggies half way through!

4

Take vegetables and pork out of the oven and remove from the baking sheet. Scrape any brown bits and juices on the baking sheet into a small pan, then add the stock concentrate, remaining thyme, and 1/2 cup water. Bring to a simmer over medium heat and cook until slightly thickened, 2-3 minutes. Season with salt and pepper, if necessary.

5

Slice pork against the grain and serve atop the roasted vegetables. Drizzle over the pan sauce and enjoy! Tip: Feel free to play around with the type of sweetener you use for the rub. Any granulated sugar would do the trick: muscovado, turbinado, or brown sugars (light, dark, or both!).