Tender marinaded pork chops and crisp roasted vegetables finished with a sticky-sweet honey balsamic glaze. You'll want to make this again and again!
- 3 tablespoons honey
- 2 tablespoons aged balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon dried thyme leaves
- 1 dash cinnamon
- 4 pork loin chops (1.5lb. each, about 1” thick)
- 1 1/2 teaspoons salt (divided)
- black pepper
- 1 1/2 pounds mixed vegetables (choice, like broccoli, cauliflower, bell peppers, carrots, zucchini, etc.)
- 2 tablespoons olive oil
- nonstick spray
- Place the honey, aged balsamic vinegar, Dijon mustard, dried thyme leaves, and a pinch of cinnamon in a gallon-sized Ziploc bag.
- Whisk the ingredients together in the bag to combine.
- Rinse the pork chops with cold water and pat dry with paper towels.
- Sprinkle the pork chops with 1 tsp. of salt and black pepper, to taste.
- Place the pork chops in the Ziploc bag.
- Seal the bag and gently shake until the pork chops are evenly coated.
- Place the Ziploc bag in the refrigerator. Allow the pork chops to marinate for at least 1 hour, and up to 6 hours.
- Preheat the oven to 400° F.
- Line an extra-large baking sheet with parchment paper.
- Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1” florets. Slice carrots a ¼” thick. For zucchini and summer squash, slice ½” thick. Cut bell peppers or onions into 1” strips. Halve Brussels sprouts, etc.
- Transfer the vegetables to the baking sheet.
- Drizzle the vegetables with the olive oil, and season with ½ tsp. of salt and black pepper, to taste.
- Using cleans hands, toss the vegetables on the sheet until they are evenly coated in oil.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Roast the vegetables for 15 minutes, until they are just able to be pierced with a fork, but not soft.
- Remove the marinated pork chops from the refrigerator.
- Set a large skillet over medium-high heat. Spray liberally with nonstick cooking spray.
- Once the pan is hot, use a fork to lift each pork chop from the bag of marinade, letting the excess drip off, and add to the pan. Do not discard the leftover marinade.
- Sear the pork chops for 2 minutes on one side until browned. Do not move them around the pan.
- Flip the pork chops and sear for an additional 2 minutes on the other side, until browned.
- Use a rubber spatula the push the vegetables away from the center of the sheet, creating a space to lay the pork chops.
- Transfer the pork chops to the center of the baking sheet.
- Transfer the baking sheet back to the oven.
- Roast for 10-14 minutes, or until the pork reaches an internal temperature of 150° F and the vegetables are fork-tender.
- Remove the baking sheet from the oven.
- Set the skillet over medium heat. Pour the reserved marinade into the skillet.
- Heat the marinade, stirring regularly, for about 2 minutes, or until it begins to bubble and thicken. Once bubbling, remove from the heat.
- Plate the pork chops with the roasted root vegetables. Spoon the honey-balsamic reduction over the pork and vegetables, and serve immediately.
PER SERVING *
|Calories510Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.