Maple-Balsamic Glazed Pork Chops with Roasted Vegetables

Name: Maple-Balsamic Glazed Pork Chops with Roasted Vegetables
Cook time: 28 min
Yield: 4 servings
Ingredients: 300 g carrots peeled and cut into 5 cm batons; 250 g parsnips peeled and cut into 5 cm batons; 180 g yellow onion cut into 2 cm wedges; 300 g russet potato cut into 2 cm chunks; 15 ml olive oil divided; 4 g fine salt divided; 1 g black pepper divided; 1 g garlic powder divided; 2 g smoked paprika divided; 2 g fresh thyme leaves divided; 6 g fine salt divided; 1 g black pepper divided; 1 g garlic powder divided; 4 pieces bone-in pork chops about 225 g each, 2.5 cm thick; 15 ml olive oil divided; 60 ml maple syrup divided; 45 ml balsamic vinegar divided; 15 g Dijon mustard divided; 30 ml water for loosening the glaze if needed; 2 g fresh thyme leaves divided; 8 g flat-leaf parsley chopped, for garnish

Bone-in pork chops are seasoned, seared for color, then roasted with carrots, parsnips, onion, and potato. A maple-balsamic glaze is reduced separately and brushed on in two stages so it clings without burning. The vegetables roast on the same pan and finish with the pan juices.

By Julienne

Maple-Balsamic Glazed Pork Chops with Roasted Vegetables

Cook time: 28 minutes

Servings: 4

Ingredients

300 g carrots peeled and cut into 5 cm batons
250 g parsnips peeled and cut into 5 cm batons
180 g yellow onion cut into 2 cm wedges
300 g russet potato cut into 2 cm chunks
15 ml olive oil divided
4 g fine salt divided
1 g black pepper divided
1 g garlic powder divided
2 g smoked paprika divided
2 g fresh thyme leaves divided
6 g fine salt divided
1 g black pepper divided
1 g garlic powder divided
4 pieces bone-in pork chops about 225 g each, 2.5 cm thick
15 ml olive oil divided
60 ml maple syrup divided
45 ml balsamic vinegar divided
15 g Dijon mustard divided
30 ml water for loosening the glaze if needed
2 g fresh thyme leaves divided
8 g flat-leaf parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Put the carrots, parsnips, onion, and potato in a large bowl. Toss with 15 ml olive oil, 4 g salt, 1 g black pepper, 1 g garlic powder, 2 g smoked paprika, and 2 g thyme. Spread on the sheet pan in an even layer. Vegetables are coated and arranged in a single layer.
Move the sheet pan to the oven and roast the vegetables for 10 minutes. While they roast, pat the pork chops dry and season both sides with the remaining 6 g salt, the remaining 1 g black pepper, and the remaining 1 g garlic powder. Vegetables are starting to soften at the edges and pork looks evenly seasoned and dry on the surface.
Heat the remaining 15 ml olive oil in the skillet over medium-high heat. Sear the pork chops for 2 minutes per side, just until browned; they do not need to cook through. Pork is browned on both sides.
While the vegetables continue roasting, stir together 60 ml maple syrup, 45 ml balsamic vinegar, 15 g Dijon mustard, 30 ml water, and the remaining 2 g thyme in the saucepan over medium heat until glossy and lightly thickened, about 3 to 5 minutes. Glaze coats the back of a spoon in a thin layer.
Nestle the seared pork chops among the vegetables, then brush the pork with half of the glaze and roast for 10 minutes. Vegetables are starting to brown and pork is nearly done.
Brush the chops with the remaining glaze and roast 4 to 8 minutes more, until the thickest part of the pork reaches 63°C and the vegetables are tender with browned edges. Rest the pork for 5 minutes before serving. Pork registers 63°C and juices run mostly clear after resting.
Finish with parsley if using and serve the pork chops with the roasted vegetables and pan juices. Dish is ready to plate and the vegetables are fully tender.