Sugar-Rubbed Pork Chops
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Sugar-Rubbed Pork Chops

Sugar-Rubbed Pork Chops

with Caramelized Root Vegetables and Thyme Pan Sauce

A sweet-and-spicy sugar rub makes these pork chops unreasonably delectable. Served with caramelized parsnips, carrots, and 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.

Total Time35 minutes
Prep Time


serving amount

1 teaspoon

Cayenne Pepper

12 ounce

Boneless Pork Chops

6 ounce


1 unit


1 unit

Yellow Onion

¼ ounce


2 clove


1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon


2 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories439 kcal
Energy (kJ)1837 kJ
Fat112 g
Saturated Fat3 g
Carbohydrate44 g
Sugar23 g
Dietary Fiber8 g
Protein42 g
Cholesterol95 mg
Sodium321 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.


Baking Sheet
Small Bowl


Prep the ingredients

Wash and dry all produce. Preheat the oven to 400 degrees. Peel the carrot and parsnip and slice into ¼-inch rounds on a slight diagonal. Strip the thyme off the stems and roughly chop the leaves. Halve, peel, and cut the onion into wedges. HINT: If your parsnip is very large, half lengthwise before slicing.

Roast the vegetables

Toss the carrots, parsnips, 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!).


Rub the pork: 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 Tablespoons 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.

Roast the pork

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.


Make the pan sauce: 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.

Finish and serve

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