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Sugar-Sweet Pork Chops

Sugar-Sweet Pork Chops

with Mixed Root Veggies

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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 sweet 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).

Tags:Gluten-freeSpicy

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

1 teaspoon

Cayenne Pepper

12 ounce

Boneless Pork Chops

6 ounce

Parsnip

2 unit

Carrots

1 unit

Red Onion

¼ ounce

Thyme

2 clove

Garlic

1 unit

Chicken Stock Concentrate

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Vegetable Oil

1 tablespoon

Sugar

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories562 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate47 g
Sugar21 g
Dietary Fiber11 g
Protein41 g
Cholesterol94 mg
Sodium386 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
Peeler
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots and parsnip. Slice into ¼-inch rounds on a slight diagonal. Halve, peel, and slice onion into ½-inch wedges. Strip leaves from thyme and discard stems. Roughly chop leaves. Mince or grate garlic.

2

Toss carrots, parsnip, 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.

3

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 sear until browned, 2-3 minutes per side. Remove from pan and set aside.

4

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. Scrape up any browned bits from bottom. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Season to taste with salt and pepper.

5

Return pork to pan and turn to coat in glaze. Using tongs, pick up each piece and gently shake above pan to let excess glaze drip off.

6

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