Canadian Maple Mustard Pork Chops with Roasted Root Vegetables

Shopping list

• 4 piece pork loin chops (bone-in or boneless) — about 2 cm thick

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• 2 tbsp olive oil

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• 3 tbsp maple syrup

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• 2 tbsp Dijon mustard

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• 2 clove garlic — minced

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• 300 g parsnips — peeled, cut into wedges

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• 300 g carrots — peeled, cut into wedges

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• 400 g potatoes — peeled, cut into chunks

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• 1 tsp fresh thyme — leaves only

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Toss the parsnips, carrots and potatoes with 1 tbsp olive oil, thyme and a pinch of black pepper on a large baking tray.

2. 2

   Roast the vegetables for 35– 40 minutes, turning halfway, until golden and tender.

3. 3

   Meanwhile, whisk together the maple syrup, Dijon mustard and minced garlic in a small bowl.

4. 4

   Heat the remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Season the pork chops lightly with black pepper (no added salt).

5. 5

   Sear the chops for 3– 4 minutes on each side until golden and just cooked through.

6. 6

   Pour the maple-mustard glaze over the chops in the pan, turning to coat, and cook for 1 minute until sticky and caramelised.

7. 7

   Serve the glazed pork chops alongside the roasted vegetables, drizzling any pan juices over the top.