Glazed Pork Chops with Roasted Root Vegetables

These pork chops are anything but boring. Coated in a glossy glaze that balances caramelized sugar with herbaceous thyme and a hint of cayenne heat, they’re seared to perfection and served alongside a medley of roasted root vegetables. The natural sweetness of carrots and parsnips pairs beautifully with the savory-spiced pork, making this a satisfying weeknight meal.

Roasting the vegetables brings out their earthy sweetness, while the glaze-made with garlic, thyme and a touch of chicken stock-adds a savory finish. Best of all, this dish comes together in under an hour with minimal fuss.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cayenne PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Wash and dry all produce. Peel the carrots and parsnips, then slice them into ¼-inch-thick rounds on a slight diagonal. Halve and peel the red onion, then cut into ½-inch wedges. Strip the thyme leaves from the stems and roughly chop. Mince or grate the garlic.
2. On a baking sheet, toss together the carrots, parsnips, onion, half the chopped thyme, 1 tablespoon olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 23-25 minutes, tossing halfway through.
3. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Pat the pork chops dry with paper towels and season all over with salt and pepper. Add to the skillet and cook until browned and nearly cooked through, 3-4 minutes per side. Transfer to a plate and set aside.
4. Heat another drizzle of oil in the same skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in a pinch of cayenne pepper (adjust to taste), 1 tablespoon sugar, the remaining thyme, the chicken stock concentrate and ½ cup water, scraping up any browned bits from the bottom. Bring to a simmer and let bubble until the liquid is reduced by half, 2-3 minutes. Season with salt and pepper.
5. Return the pork chops to the skillet and turn to coat in the glaze. Cook until the pork reaches your desired doneness, 1-2 minutes longer. Using tongs, lift each chop and let excess glaze drip off, then transfer to a cutting board.
6. Thinly slice the pork. Divide the roasted vegetables and sliced pork between plates, then drizzle with any remaining glaze from the skillet.

Recipe Tips

FAQ

Can I use other vegetables?

Yes, feel free to substitute with other root vegetables like sweet potatoes or turnips. Adjust roasting time as needed.

How do I know when the pork is cooked?

Pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear. Use a meat thermometer for accuracy.

Can I make this dish ahead?

The roasted vegetables can be prepared a day in advance and reheated. The pork is best cooked fresh to maintain its texture.