Pork chops with caramelized onion and honey-roasted root vegetables

Pork chops with caramelized onion and honey-roasted root vegetables
    1 or 2 sweet potatoes
    5 ounces turnips
    ½ pound carrots
    Fresh rosemary
    2 tablespoons honey
    Two 6-ounce boneless pork loin chops
    1 yellow onion
    Peeled fresh garlic
    Fresh thyme
    2 tablespoons unsalted butter (optional)
Heat the oven to 425ºF.
Prep the root vegetables
Scrub the sweet potatoes. Trim the ends and cut the potatoes in half
lengthwise, then crosswise into ¼-inch-thick half-moons.
Scrub the turnips. Trim the ends and cut the turnips in half lengthwise,
then crosswise into ¼-inch-thick half-moons.
Scrub or peel the carrots and trim off the tops; cut the carrots on the
diagonal into ¼-inch slices.
Strip the rosemary leaves from the stems; coarsely chop the leaves.
Roast the root vegetables
In a medium bowl, combine the sweet potatoes, turnips, carrots, rosemary,
honey, and 1 tablespoon oil. Season generously with salt and pepper; toss to
coat. On a sheet pan, spread the vegetables in an even layer and roast,
stirring halfway through, until tender, 18 to 20 minutes.
While the vegetables roast, cook the pork and the onion.
Sear the pork
Pat the pork dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil
until hot but not smoking. Add the pork; cook until just browned but not yet
cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean
the pan.
Caramelize the onion and finish the pork
Peel and thinly slice the yellow onion.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the thyme leaves from the stems.
In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil and warm
over medium-high heat until hot but not smoking. Add the onion, season with
salt, and cook, scraping up any browned bits from the bottom of the pan,
until the onion is browned and begins to soften, 4 to 6 minutes. Stir in the
garlic and thyme; cook until fragrant, 1 to 2 minutes. Add ¼ cup water and
bring to a boil. Reduce to a simmer and stir in the butter, if using.
Add the pork and any accumulated juices. Cover and cook until the pork is
cooked through but still faintly pink within, 3 to 4 minutes.
Serve
Transfer the roasted vegetables to individual plates and top with the pork,
then the onions and pan sauce and serve.
Tip: To deepen the flavor of the pan sauce even more, swap in ¼ cup each red
wine and water instead of just ½ cup water.

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