Name: Seared Pork Chop with Cranberry-Pear Pan Sauce, Parsnips & Carrots
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 355 ml chicken or vegetable broth; ¾ cup dried cranberries; 3 cloves garlic; 6 medium parsnips; 3 pears; 6 pork chops, boneless; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; honey; Italian seasoning; salt; thyme, dried

Seared Pork Chop with Cranberry-Pear Pan Sauce, Parsnips & CarrotsSeared Pork Chop with Cranberry-Pear Pan Sauce, Parsnips & Carrots — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

355 ml chicken or vegetable broth

¾ cup dried cranberries

3 cloves garlic

6 medium parsnips

3 pears

6 pork chops, boneless

1 ½ medium yellow onions

black pepper

extra virgin olive oil

honey

Italian seasoning

salt

thyme, dried

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, trim, and medium dice parsnips and carrots; divide both between two baking sheet pans.

Drizzle veggies with oil and season with spices; stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are golden and tender, 20-25 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom; working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a clean plate, loosely cover with aluminum foil, and set aside.

Meanwhile, quarter, core, and small dice pears; place in a medium bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the pear.

When the chops are done, add more oil to the skillet and swirl to coat the bottom; add pear, onion, garlic, and spices. Cook, stirring occasionally, until pear and onion start to soften, 3-4 minutes.

Add broth, cranberries, and honey to the skillet; continue to cook, stirring often, until fruit is tender and sauce is thickened, 3-4 minutes more. Remove from heat.

To serve, divide chops and roasted veggies between plates; spoon pan sauce over chops. Enjoy!

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