Rosemary-Thyme Pork Chops with Maple-Glazed Root Vegetables

Juicy pork chops seasoned with fresh herbs and roasted alongside caramelized carrots and parsnips for a comforting weeknight dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 (1 inch thick) bone-in pork chops
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups diced carrots
• 2 cups diced parsnips
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat oven to 400°F. Pat pork chops dry with paper towels, then rub with 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Arrange carrots and parsnips in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, 2 tbsp maple syrup, and 1 tbsp apple cider vinegar, then toss to coat.
3. Step 3: Place pork chops on top of vegetables. Roast for 20-25 minutes until pork reaches 145°F and vegetables are tender and caramelized at the edges.
4. Step 4: Let rest 5 minutes before serving with pan juices.