Better Homes & Gardens
Pork Chops with Roasted Vegetables and Balsamic Drizzle
Here, pork chops are browned on the stovetop then roasted alongside brussels sprouts, sweet potato and parsnips, for a sweet and savory meal that's especially satisfying on a cool evening.
Total cook time
- ¼ cup balsamic vinegar,
- 1 tablespoon tomato paste,
- 1 tablespoon honey,
- ¾ teaspoon smoked black pepper,
- ½ teaspoon salt,
- 1 large sweet potato (12 ounces), cut into 1/2-inch wedges,
- 8 ounces Brussels sprouts, trimmed and halved (2 cups),
- 1 medium parsnip, cut into 1/2-inch slices (1 cup),
- 3 tablespoons olive oil,
- 4 boneless pork loin chops, cut 1-inch thick and trimmed,
- 1 teaspoon dried herbes de Provence,
- ½ cup crumbled goat cheese (2 ounces),
Preheat oven to 425°F. In a small bowl combine the first three ingredients (through honey), 1/4 teaspoon of the pepper, and 1/4 teaspoon of the salt. Set aside until ready to serve.
In a 3-quart rectangular baking dish combine the next three ingredients (through parsnip). Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, 25 minutes.
Meanwhile, sprinkle chops with herbes de Provence and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. In a large skillet heat remaining 1 tablespoon oil over medium-high heat. Add chops; cook 2 minutes or until browned, turning once.
Place chops on top of vegetable mixture. Roast 10 to 15 minutes more or until chops reach 145°F and vegetables are tender. Sprinkle with cheese. Drizzle servings with balsamic mixture.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.