Sweet and Spicy Sugar-Rubbed Pork Chops with Caramelized Root Vegetables

These sugar-rubbed pork chops are anything but ordinary. A blend of sugar, garlic and cayenne creates a sweet and spicy crust that caramelizes beautifully in the oven, while the pork stays tender and juicy. Paired with roasted parsnips, carrots and pearl onions that become soft and sweet, this dish is a delightful balance of flavors and textures.

A quick pan sauce made from the roasting juices and veggie stock concentrate ties everything together, adding a savory finish that elevates the meal. Perfect for a weeknight dinner or a special occasion, this recipe proves that a few simple ingredients can create something truly memorable.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 ounce Pearl OnionsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cayenne PepperView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Peel the carrot and parsnip, then slice them into 1/4-inch rounds on a slight diagonal. Strip the thyme leaves from the sprig and roughly chop them.
2. On a baking sheet, toss the carrot and parsnip slices with the pearl onions, half of the chopped thyme, 1 tablespoon olive oil, salt and pepper. Roast for 6-8 minutes to start softening the vegetables.
3. Meanwhile, mince or grate the garlic. In a small bowl, combine the sugar, garlic, 1/4 teaspoon cayenne, 1 tablespoon olive oil and a generous pinch of salt. (Tip: For deeper flavor, substitute brown sugar for white sugar.) Season the pork chops with salt and pepper on both sides, then rub the sugar mixture evenly over all sides of the chops.
4. Place the pork chops on the baking sheet with the partially roasted vegetables. Return to the oven and roast for about 15 minutes, tossing the vegetables halfway through, until the pork is cooked to your liking and the vegetables are tender and caramelized.
5. Remove the baking sheet from the oven. Transfer the pork and vegetables to a plate. Scrape any browned bits and juices from the baking sheet into a small saucepan. Add the veggie stock concentrate, remaining thyme and 1/2 cup water. Bring to a simmer over medium heat and cook until slightly thickened, about 2-3 minutes. Season with salt and pepper if needed.
6. Slice the pork chops against the grain. Serve the sliced pork over the roasted vegetables and drizzle with the pan sauce. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or pork tenderloin work well. Adjust cooking time as needed to avoid overcooking.

Can I make this recipe ahead of time?

The pork and vegetables are best served fresh, but you can prepare the sugar rub and chop the vegetables in advance. Store separately in the refrigerator.

What can I substitute for veggie stock concentrate?

You can use 1/2 cup of low-sodium chicken or vegetable broth instead. Simmer until slightly thickened.