Pork Chops with Roasted Vegetables and Balsamic Drizzle

Pork Chops with Roasted Vegetables and Balsamic Drizzle

Here, pork chops are browned on the stovetop then roasted alongside brussels sprouts, sweet potato and parsnips, for a sweet and savory meal that's especially satisfying on a cool evening.



1 hour

Total cook time

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Main Ingredients

  • ¼ cup balsamic vinegar,
  • 1 tablespoon tomato paste,
  • 1 tablespoon honey,
  • ¾ teaspoon smoked black pepper,
  • ½ teaspoon salt,
  • 1 large sweet potato (12 ounces), cut into 1/2-inch wedges,
  • 8 ounces Brussels sprouts, trimmed and halved (2 cups),
  • 1 medium parsnip, cut into 1/2-inch slices (1 cup),
  • 3 tablespoons olive oil,
  • 4 boneless pork loin chops, cut 1-inch thick and trimmed,
  • 1 teaspoon dried herbes de Provence,
  • ½ cup crumbled goat cheese (2 ounces),

Cooking Instructions

Step 1

Preheat oven to 425°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.

Step 2

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.

Step 3

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.

Step 4

Place chops on top of vegetable mixture. Roast 10 to 15 minutes more or until chops reach 145°F and vegetables are tender. Sprinkle with cheese. Drizzle servings with balsamic mixture.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.