Sugar-Rubbed Pork Chops

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

with Caramelized Root Vegetables and Thyme Pan Sauce

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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.

Tags:

Gluten-free

•Spicy

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 teaspoon

Cayenne Pepper

12 ounce

Boneless Pork Chops

6 ounce

Parsnip

1 unit

Carrots

1 unit

Yellow Onion

¼ ounce

Thyme

2 clove

Garlic

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Sugar

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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.

Utensils

•Peeler

•Baking Sheet

•Small Bowl

•Pan

Instructions

PDF

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.

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.

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.