Buzz
Photograph by Greg DuPreeIn just 30 minutes, you can create a flavorful dinner with fewer than 10 ingredients—ideal for busy weeknights. The key to achieving a perfect golden sear on pork chops is using a hot skillet and exercising patience. Once the chops hit the sizzling oil, resist peeking. After several minutes on each side, they’ll develop a beautiful golden-brown crust and be cooked through. Then, a quick sauce made from white wine vinegar, honey, whole-grain mustard, and rosemary simmers with root vegetables on the stove, creating a delightful glaze that coats both the pork and veggies, making this hearty dish even more savory.
Ingredients List
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4 pork chops
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1/2 tsp ground black pepper
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1 1/2 tsp kosher salt
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3 tbsp olive oil
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5 carrots, peeled and cut into 3/4-inch pieces
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3 medium turnips or parsnips, peeled and cut into 3/4-inch pieces
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1/2 cup white wine vinegar
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2 tbsp honey
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1 tbsp whole-grain mustard
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1 tsp whole-grain mustard
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1 sprig rosemary, plus fresh chopped rosemary for garnish
Instructions
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Season both sides of the pork chops with pepper and 1 teaspoon of salt. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the pork chops in the skillet and sear until golden brown, ensuring an internal temperature of 145°F when checked with an instant-read thermometer, about 3 to 4 minutes on each side. Remove the pork chops and keep warm by covering them loosely with foil.
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Add the remaining 1 tablespoon of oil to the skillet. Toss in the carrots, turnips, and the remaining 1/2 teaspoon salt, stirring occasionally until the vegetables are lightly browned and vibrant in color, about 2 to 3 minutes. Stir in the vinegar, honey, mustard, rosemary sprig, and 1/2 cup of water. Mix until combined and simmer for about 30 seconds.
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Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the vegetables are tender, about 10 to 15 minutes. If the sauce thickens too much, add 1/4 cup of water midway through to maintain the consistency.
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Remove the rosemary sprig. Place the pork chops and vegetables onto plates, and spoon the sauce over them. Garnish with freshly chopped rosemary.
Nutrition Information (per serving)
| 264 | Calories |
| 15g | Fat |
| 21g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 3g | 14% |
| Cholesterol 33mg | 11% |
| Sodium 610mg | 27% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 5g | 18% |
| Total Sugars 15g | |
| Protein 12g | 23% |
| Vitamin C 17mg | 19% |
| Calcium 81mg | 6% |
| Iron 1mg | 6% |
| Potassium 531mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
