Savory Pork Chops with Roasted Veggies
Savor the rich flavors of juicy pork chops paired with a vibrant medley of spinach, parsnip, carrots, and beetroot. This dish balances the savory and sweet elements of roasted vegetables, enhancing the natural taste of pork. Elevate your dining experience with this colorful plate that’s both comforting and nutritious.
ingredients
- 4 bone-in pork chops (1 inch thick)
- 2 cups fresh spinach, washed
- 2 medium parsnips, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 medium beetroots, peeled and cubed
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, toss the parsnips, carrots, and beetroot with 2 tablespoons of olive oil, thyme, salt, and pepper.
- 3.
Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes, or until tender.
- 4.
While the vegetables are roasting, season the pork chops with salt, pepper, and minced garlic.
- 5.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 6.
Sear the pork chops for 4-5 minutes on each side until golden brown and cooked through, about 145°F (63°C).
- 7.
In the last few minutes of cooking, add fresh spinach to the skillet, sautéing until wilted.
- 8.
Remove the skillet from heat and drizzle with balsamic vinegar if desired.
- 9.
Serve the pork chops alongside the roasted vegetables, garnished with additional thyme if you like.