Sweet potatoes, peeled, cut into 1-inch chunks
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1 pound
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Pears, peeled, cored, cut into 1-inch chunks
|
2
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Shallot, chopped
|
1
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Ginger, 1-inch piece, minced
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Thyme
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3 sprigs
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Oil, olive
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1 tablespoon
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Salt, kosher
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Pepper, freshly ground
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Pork chops, 1-inch thick, rested at room temperature for 30 minutes
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4
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Jelly, apricot
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2 tablespoons
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- Preheat the oven to 425F; line a baking sheet with foil, and place it in the oven.
- Toss the potatoes and pears together in a large bowl.
- Toss in the shallot, ginger, thyme, oil, ½-teaspoon salt, and pepper; mix with your hand.
- Remove the pan from the oven, and arrange the vegetables evenly on the hot pan.
- Roast for 15 minutes.
- While the vegetables are roasting, sprinkle the pork chops with salt and pepper on both sides.
- Make room for the pork chops on the pan, and return to the oven for another 15 minutes, or until the pork reaches 145F on an instant-read thermometer and the potatoes are tender.
- Discard the thyme stems.
- Spread a layer of jelly on the chops.
- Switch the oven to broil, return the pan to the second-highest rack, and broil for 1 to 2 minutes to create a glaze.
- Rest the pork for at least 3 minutes.
- Divide the vegetables and chops among heated plates and serve immediately.
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