Bone-In Pork Chop with Maple Butter with roasted carrots and broccoli mash
(from castro15’s recipe box)
Categories: Meals
Ingredients
- ⅗ oz. Butter
- 3 Thyme Sprigs
- 2 Garlic Cloves
- 8 oz. Carrot
- 2 Bone-in Pork Chops
- 0.96 fl. oz. Pure Maple Syrup
- 8 oz. Broccoli Florets
- 1 oz. Sour Cream
- 1/2 oz. Grated Parmesan Cheese
Directions
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Preheat oven to 400 degrees. Set butter on counter to soften. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Peel, trim, and cut carrot into ¼" slices on an angle. Stem thyme. Mince garlic. Pat pork chops dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
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Place carrot, thyme (reserve a pinch for butter), and half the garlic (reserve remaining for broccoli mash) on prepared baking sheet. Toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and lightly caramelized, 18-20 minutes. While carrot roasts, make maple butter.
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Combine butter, half the syrup, and remaining thyme in a mixing bowl until incorporated. Taste, and add more syrup as desired. Divide into two disks, cover with plastic wrap, and refrigerate until plating.
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Add broccoli to boiling water and cook until bright green and very tender, 3-5 minutes. Thoroughly drain in a colander and return to pot. Drain as much water from broccoli as you can. Add sour cream, Parmesan, and half the remaining garlic. Mash until a coarse consistency. Season with a pinch of salt and pepper. Taste, and add remaining garlic if desired.
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Heat ½ tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook until well-browned and pork reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove from burner, remove chops to a plate, and rest at least 3 minutes. Plate dish as pictured on front of card. Bon appétit!