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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Boneless Pork Chops
Chicken Stock Concentrate
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.
Thinly slice the pork, then serve on a bed of roasted root vegetables. Drizzle with the pan sauce, and enjoy!