Roasted Carrots and Beets with the Juiciest Pork Chops
Elevate your weeknight dinner game with this stunning recipe for Roasted Carrots and Beets with the Juiciest Pork Chops. Packed with bold flavors and vibrant colors, this dish pairs tender, caramelized root vegetables with perfectly seared, bone-in pork chops. The pork chops are bathed in a rich garlic-lemon butter sauce, creating a deeply satisfying meal that’s as comforting as it is elegant. Simple roasting and pan-searing techniques bring out the natural sweetness of the vegetables and lock in the juiciness of the chops. Finished with fresh thyme and a bright burst of lemon, this easy yet impressive dish is perfect for dinner with family or friends. Ready in just over an hour, it makes a hearty, wholesome main course that’s guaranteed to delight.
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Recipe Information
Ingredients
- 4 large carrots
- 3 medium beets
- 5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh thyme
- 4 bone-in (about 1 inch thick) pork chops
- 3 large garlic cloves
- 2 tablespoons butter
- 0.5 cup chicken broth
- 0.5 lemon
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and beets, then cut them into evenly sized wedges or chunks.
In a large mixing bowl, toss the carrots and beets with 3 tablespoons of olive oil, the salt, pepper, and thyme. Ensure the vegetables are evenly coated.
Spread the vegetables onto a large baking sheet lined with parchment paper. Roast them in the oven for 30-35 minutes, stirring halfway through, until tender and caramelized.
While the vegetables are roasting, pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. When the oil is shimmering, carefully lay the pork chops in the skillet.
Sear the pork chops for 3-4 minutes on each side, forming a golden crust. Reduce heat to medium, add the smashed garlic cloves and butter to the skillet, and spoon the melted butter over the chops as they cook.
Remove the pork chops from the skillet once they reach an internal temperature of 145°F (63°C) and let them rest on a plate, tented loosely with foil.
Deglaze the skillet by adding the chicken broth and scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the liquid slightly.
Turn off the heat and squeeze the juice of half a lemon into the sauce. Stir to combine.
To serve, plate the roasted carrots and beets alongside the pork chops. Drizzle the lemon-butter pan sauce over the chops and garnish with additional fresh thyme, if desired.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 32.1 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3434 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
