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Apple Cider Glazed Pork with Herb Roasted Vegetables

Creamy and sweet butternut squash soup with tangy sage coulis and hasselback roasted garlic bread.  
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 471 Fat: 6g Carbs: 63g Protein: 43g

ABOUT THE DISH

Get ready for your whole house to smell like fall. This one-pan meal finishes in the oven bringing the combination of fall root veggies, apples, herbs, and a sweet glaze together to add rich flavors to tender pork chops.

Ingredients
Apple
Carrot
Sweet potato
Russet potato
Brussels sprouts
Rosemary
Thyme
Apple cider vinegar
Brown Sugar
Pork chops
Featured Ingredient Partners:
Potatoes: Hugh's Garden

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Roast To cook food with dry heat in an oven or over a fire.
Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.

What you need

Large oven-safe sauté pan

Aluminum foil

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Peel carrot; slice into 1/8” rounds. Dice potato into ¼” cubes. Peel sweet potato; dice into ½” cubes. Slice apple into thin wedges. Slice Brussels sprouts in half. Remove thyme from stem; mince leaves. Remove rosemary from stem; mince leaves. Remove pork chops from package; rinse and pat dry.

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Step 2: SEAR PORK

Heat 1 Tbsp. oil in large oven-safe sauté pan. Season pork chops on each side with a pinch of salt and pepper. Sear pork for 3 min on each side; remove from pan and set aside. **Pork will NOT be cooked at this point.

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Step 3: MAKE THE CIDER GLAZE

Add apple cider vinegar and deglaze the pan, scraping up the flavorful bits with a wooden spoon. Add brown sugar, and a pinch of salt and pepper. Bring to simmer, add rosemary and thyme. Simmer for 1-2 min.

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Step 4: ROAST THE VEGETABLES

Add carrot, Brussels sprouts, sweet potato, russet potato and apple; toss well with cider glaze. Cover with aluminum foil and roast for 20-25 min.

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Step 5: FINISH THE PORK & VEG

Remove aluminum foil and discard. Add pork chops placing in the middle of the roasting pan. Roast another 15 min until vegetables are tender.

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Step 6: PLATE YOUR DISH

Divide vegetables and pork chops between two plates. Enjoy!