|2 servings||calories per servings 400||protein serving 31 g||carbs per serving 35 g||total fat per serving 15 g|
Glazed pork chops are a quick and easy go-to for a satisfying weeknight meal. You’ll allow the sweet carrots and turnips to boil until tender and then smash them—an interesting spin on your typical mashed potato side dish—after you sear the pork chops and glaze them in maple syrup for a harmonious sweet and savory flavor profile. Butter and rosemary, which are tossed in the pan along with the syrup, lend a comforting aroma to the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Cut carrot into 1/4-inch dice.
• Cut turnips into 1/4-inch dice.
• Peel and mince garlic.
• Pick and finely chop rosemary leaves.
• Pick and chop parsley leaves.
• Fill a saucepan half full with about 6 cups water. Add carrot, turnip and 1 teaspoon kosher salt.
• When water boils, reduce heat to low. Simmer until carrot is extremely tender, about 30 minutes.
When vegetables have simmered 15 minutes, season pork chops on all sides with a total 1/4 teaspoon kosher salt.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add pork chops. Press chops flat, and cook until browned on bottom, 3-4 minutes.
• Flip chops, and reduce heat to low. Cook until chops are browned on bottom and cooked through, about 2 minutes.
• Transfer chops to a plate.
• Add garlic and vinegar to pan. Cook, stirring, until fragrant, about 30 seconds.
• Stir in maple syrup and mustard.
• Stir in 1 pat butter and rosemary. Return chops to pan, and turn to coat with sauce. Keep warm over low heat.
• Reserve 1/2 cup vegetable cooking liquid. Drain vegetables, and transfer to a bowl.
• Mash until smooth. Adjust consistency as desired with reserved cooking liquid.
• Stir in remaining 2 pats butter. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide root vegetable mash between 2 plates.
• Top with pork chops and sauce.
• Garnish with parsley, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...