Sugar-Rubbed Pork Chops with Caramelized Root Vegetables and Thyme Pan-Sauce

Name: Sugar-Rubbed Pork Chops with Caramelized Root Vegetables and Thyme Pan-Sauce
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 teaspoon Cayenne Pepper; 12 ounce Pork Chops; 6 ounce Parsnip; 6 ounce Carrots; 4 ounce Pearl Onions; ¼ ounce Thyme; 2 clove Garlic; 1 unit Chicken Stock Concentrate; 2 teaspoon Olive Oil; 2 tablespoon Sugar; box Salt; box Pepper

3.0(3K)

Recipe Development TeamUpdated on July 17, 2023

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Calories

:

484 kcal

Protein

:

38g protein

Total Time

:

35 minutes

Difficulty

:

Easy

Gluten-free

Spicy

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.

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

Ingredients

serving amount

1 teaspoon

Cayenne Pepper

12 ounce

Pork Chops

6 ounce

Parsnip

6 ounce

Carrots

4 ounce

Pearl Onions

¼ ounce

Thyme

2 clove

Garlic

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Sugar

box

Salt

box

Pepper

Nutrition Values

/ per serving

Calories484 kcal

Energy (kJ)2025.1 kJ

Fat17 g

Saturated Fat5 g

Carbohydrate45 g

Sugar23 g

Dietary Fiber8 g

Protein38 g

Sodium336 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

•Cutting Board

•Knife

•Baking Sheet

•Small Bowl

•Pan

Cooking Steps

PDF

1

Preheat the oven to 400 degrees. Peel the carrot and parsnip and slice into ¼ inch rounds on a slight diagonal. HINT: If your parsnip is very large, half lengthwise before slicing. Strip the thyme off the stems and roughly chop the leaves.

2

Toss the carrots, parsnips, pearl onions, and half the thyme on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 8-10 minutes to start the cooking process (we’ll finish cooking the vegetables after the pork is added!)

3

Mince or grate the garlic. In a small bowl, combine the garlic, a pinch of cayenne (to taste, it’s spicy!), a drizzle of olive oil, 2 tablespoon sugar and a large pinch of salt. Season the pork on all sides with salt and pepper, then rub all over with the sugar mixture.

4

Clear a spot in the center of the baking sheet, then place the pork chops onto the middle of the sheet. Return to the oven for about 15 minutes, until the pork is cooked to desired doneness and the veggies are golden brown

5

Remove the pork and veggies from the oven and let the pork rest for 5 minutes. Add the stock concentrate, remaining thyme, and ½ cup water to a small pan. Bring to a simmer over medium heat until thickened and reduced by half, for 2-3 minutes. Taste and season with salt and pepper, if necessary.

6

Thinly slice the pork, then serve on a bed of roasted root vegetables. Drizzle with the pan-sauce and enjoy!