Spicy Sugar-Rubbed Pork Chops with Roasted Root Vegetables and Thyme Sauce

These pork chops are anything but ordinary. A sweet and spicy sugar rub creates an irresistible crust, while caramelized parsnips, carrots and onions add earthy sweetness. Finished with a simple thyme pan sauce, this dish is perfect for a cozy weeknight dinner or a special occasion.

The magic happens on a single sheet pan: the vegetables get a head start in the oven, then the sugar-rubbed pork joins them to roast until golden and juicy. A quick pan sauce ties everything together. Serve sliced pork over the roasted veggies and drizzle with sauce for a meal that looks and tastes like it came from a fancy restaurant.

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Ingredients

1 teaspoon Cayenne PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce. Peel the carrot and parsnip, then slice into ¼-inch rounds on a slight diagonal. If the parsnip is very large, halve it lengthwise before slicing. Strip the thyme leaves from the stems and roughly chop. Halve, peel and cut the yellow onion into wedges.
2. On a baking sheet, toss the carrot slices, parsnip slices, onion wedges and half of the chopped thyme with a drizzle of olive oil and a pinch of salt and pepper. Spread in an even layer and roast for 8-10 minutes to start cooking.
3. Meanwhile, make the sugar rub: Mince or grate the garlic. In a small bowl, combine the garlic, a pinch of cayenne pepper (adjust to your spice preference), a drizzle of olive oil, 2 tablespoons sugar and a large pinch of salt. Season the pork chops on all sides with salt and pepper, then rub the sugar mixture all over the pork.
4. Remove the baking sheet from the oven. Push the vegetables to the sides to create a space in the center, then place the pork chops in the middle. Return the sheet to the oven and roast for about 15 minutes, until the pork is cooked to your desired doneness and the vegetables are golden brown and caramelized.
5. Remove the baking sheet from the oven and let the pork rest for 5 minutes. While the pork rests, make the pan sauce: In a small saucepan, combine the chicken stock concentrate, remaining chopped thyme and ½ cup water. Bring to a simmer over medium heat and cook until thickened and reduced by half, about 2-3 minutes. Season with salt and pepper to taste.
6. Thinly slice the pork chops. Arrange the roasted root vegetables on a serving platter or plates, top with the sliced pork and drizzle with the pan sauce. Serve immediately.

Recipe Tips

FAQ

Can I use bone-in pork chops instead of boneless?

Yes, bone-in pork chops work well. Adjust cooking time as needed, as bone-in chops may take a few minutes longer to cook through.

What can I substitute for chicken stock concentrate?

You can use ½ cup of chicken broth or stock instead of water and concentrate. Simmer until reduced by half.

Can I prepare this dish ahead of time?

The vegetables and pork are best served fresh from the oven. However, you can prep the vegetables and make the sugar rub in advance to save time.