Pork Chops with Roasted Vegetables - Plan to Eat

Name: Pork Chops with Roasted Vegetables - Plan to Eat
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 3 Display units in Metric Serves Change Yields 3 servings originally 4 servings 3tablespoonbalsamic vinegar 2 1⁄4teaspoontomato paste 2 1⁄4teaspoonhoney 5⁄8teaspoonsmoked black pepper 3⁄8teaspoonsalt 3⁄4largesweet potato (12 ounces) cut into 1/2-inch wedges6ounceBrussels sprouts trimmed and halved (2 cups)6 3⁄4teaspoonolive oil 34 ounces boneless pork loin chops cut 1-inch thick and trimmed3⁄4teaspoondried herbes de Provence 3⁄8cupcrumbled goat cheese (chevre) (2 ounces) Save; 3tablespoonbalsamic vinegar 2 1⁄4teaspoontomato paste 2 1⁄4teaspoonhoney 5⁄8teaspoonsmoked black pepper 3⁄8teaspoonsalt 3⁄4largesweet potato (12 ounces) cut into 1/2-inch wedges6ounceBrussels sprouts trimmed and halved (2 cups)6 3⁄4teaspoonolive oil 34 ounces boneless pork loin chops cut 1-inch thick and trimmed3⁄4teaspoondried herbes de Provence 3⁄8cupcrumbled goat cheese (chevre) (2 ounces)

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Prep Time: 25

Cook Time: 35

Total: 60

Pork Chops with Roasted Vegetables - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 3 Display units in Metric Serves Change Yields 3 servings originally 4 servings 3tablespoonbalsamic vinegar 2 1⁄4teaspoontomato paste 2 1⁄4teaspoonhoney 5⁄8teaspoonsmoked black pepper 3⁄8teaspoonsalt 3⁄4largesweet potato (12 ounces) cut into 1/2-inch wedges6ounceBrussels sprouts trimmed and halved (2 cups)6 3⁄4teaspoonolive oil 34 ounces boneless pork loin chops cut 1-inch thick and trimmed3⁄4teaspoondried herbes de Provence 3⁄8cupcrumbled goat cheese (chevre) (2 ounces) Save3tablespoonbalsamic vinegar 2 1⁄4teaspoontomato paste 2 1⁄4teaspoonhoney 5⁄8teaspoonsmoked black pepper 3⁄8teaspoonsalt 3⁄4largesweet potato (12 ounces) cut into 1/2-inch wedges6ounceBrussels sprouts trimmed and halved (2 cups)6 3⁄4teaspoonolive oil 34 ounces boneless pork loin chops cut 1-inch thick and trimmed3⁄4teaspoondried herbes de Provence 3⁄8cupcrumbled goat cheese (chevre) (2 ounces)

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Instructions

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Preheat oven to 425 degrees F. In a small bowl combine the first three ingredients (through honey), 1/4 teaspoon of the pepper, and 1/4 teaspoon of the salt. Set aside until ready to serve.In a 3-quart rectangular baking dish combine the next three ingredients (through parsnip). Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, 25 minutes.Meanwhile, sprinkle chops with herbes de Provence and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. In a large skillet heat remaining 1 tablespoon oil over medium-high heat. Add chops; cook 2 minutes or until browned, turning once.Place chops on top of vegetable mixture. Roast 10 to 15 minutes more or until chops reach 145 degrees F and vegetables are tender. Sprinkle with cheese. Drizzle servings with balsamic mixture.

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