Serves 2
55 min
Roasted Carrots and Beets with Pork Chops
Recipe GLPR25eb7bbfcc1320
Pan-seared thick-cut pork loin chops served alongside a warm medley of roasted carrots and beets. Root vegetables are tossed with smashed garlic, fresh thyme and rosemary, then finished with bright notes of orange juice, lemon juice, and aged balsamic vinegar. Topped with crispy sage leaves for a fragrant, herbaceous finish.
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Ingredients
¾ pounds carrots, peeled and cut into 1.5-inch pieces
¾ pounds beets, peeled and cut into 1.5-inch pieces
salt
black pepper
½ bulb garlic cloves, smashed
to taste extra-virgin olive oil
½ orange, juiced
1 sprig fresh thyme sprigs
1 sprig fresh rosemary sprigs
2½ tablespoons balsamic vinegar
2 pork loin chops, thick-cut
4 fresh sage leaves
½ lemon, juiced
Directions
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the prepared carrot and beet pieces with the smashed garlic cloves, 3 tablespoons of olive oil, salt, and pepper. Spread in a single layer and roast for 30 minutes, stirring halfway through.
While the vegetables roast, pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan and sear for 5-6 minutes on the first side until golden brown. Flip and sear the other side for another 5-6 minutes until the internal temperature reaches 145°F (63°C) when measured at the thickest part with a meat thermometer.
Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm.
In the last 2 minutes of the vegetable roasting time, arrange the fresh sage leaves on top of the roasting vegetables.
Remove the roasted vegetables from the oven. Drizzle with the balsamic vinegar, orange juice, and lemon juice, tossing gently to combine. Season with additional salt and pepper to taste.
Divide the roasted vegetables between two plates and place a pork chop alongside. Serve immediately while warm.
