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Apple Cider Glazed Pork Chops with Roasted Root Veggies

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 bone-in pork chops about 1 inch thick; 2 lbs
  • 1 Tbsp olive oil for the pork
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 cup apple cider
  • 1 Tbsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp unsalted butter
  • 2 medium carrots cut into sticks
  • 2 medium parsnips cut into sticks
  • 2 medium beets peeled and cubed
  • 2 Tbsp olive oil for the veggies
  • 3/4 tsp fine sea salt for the veggies
  • 1/2 tsp black pepper for the veggies
  • 1/2 tsp dried thyme or 1 tsp fresh
  • Fresh thyme sprigs for garnish
  • Apple slices for garnish (optional)

Instructions
 

  • Preheat the oven to 425°F. Toss the carrots, parsnips, and beets with 2 Tbsp olive oil, the thyme, salt, and pepper. Spread on a sheet pan and roast 25-30 minutes, stirring halfway.
  • Meanwhile, pat the pork chops dry and season with salt and pepper. Heat 1 Tbsp olive oil in a cast iron skillet over medium-high heat. Sear the chops 3-4 minutes per side until golden, then remove and set aside.
  • Pour the apple cider into the skillet, scraping up the browned bits. Whisk in the Dijon and vinegar and simmer 5-6 minutes until reduced by half. Stir in the butter to finish the glaze.
  • Return the chops to the skillet, spoon the glaze over them, and cook 2-3 minutes until just cooked through (145°F internal temperature).
  • Serve the pork chops with the roasted veggies, drizzling extra glaze on top. Garnish with fresh thyme and apple slices.