MAPLE & MUSTARD PORK CHOPS WITH ROASTED ROOT VEG
Based on WestCoastMom's Canadian Pork Loin Chops on Allrecipes.com, this dish is a regular weekday go-to for me. Admittedly, this dish doesn't look particularly impressive on a plate, but who cares when it's so easy to prepare and full of flavour.

INGREDIENTS

Serves 4

FOR THE PORK

x4 pork loin chops

1tbsp light brown sugar

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp smoked paprika

1/4tsp mustard powder

1/4tsp fennel seeds, crushed (I like to do this in a pestle and mortar, though if you don't have this lightly crush on a chopping board with the end of a rolling pin)

1/4tsp salt

1/4tsp freshly ground black pepper

50g breadcrumbs

FOR THE VEGETABLES

Vegetable oil

225g carrots, cut into batons

225g parsnips, cut into batons

2tbsp maple syrup

Leaves from a few sprigs of fresh thyme

Salt and pepper, to taste

FOR THE GLAZE

4tbsp maple syrup

2tbsp dijon mustard

1/4tsp garlic powder

1/4tsp smoked paprika

1/4tsp freshly ground black pepper

METHOD

1

Firstly, make the spice rub for the pork. Combine the sugar, garlic powder, onion powder, smoked paprika, mustard powder, crushed fennel seeds, salt and black pepper in a small bowl. Score the pork chops on both sides in a criss-cross (#) pattern. Rub the spice mix all over the pork chops and set aside.

2

Now for the vegetables. Preheat the oven to 220°C. Lay the carrots and parsnips in a single layer on a baking tray. Coat in the maple syrup, thyme leaves and a good drizzle of oil. Roast for 25 minutes, turning halfway through cooking. Once out of the oven, sprinkle over some salt and pepper.

3

Whilst your vegetables are in the oven, return to the pork chops. Coat with the breadcrumbs on both sides, pressing them into the pork, then shake off any excess. Preheat some oil in a large frying pan over medium-high heat. Once hot, add the pork chops and fry for 3 minutes a side. Do this in batches if necessary.

4

Meanwhile, prepare the glaze. Stir together the maple syrup, dijon mustard, 1/4tsp garlic powder, 1/4tsp smoked paprika and 1/4tsp black pepper in a small jug or bowl. Set aside until ready to use.

5

Once the pork chops have all had their 3 minutes aside, return all to the pan if you cooked them in batches. Pour over half the glaze, reduce the heat to medium-low, and allow to bubble away for 2 minutes. Flip the chops again, then add the remaining glaze and bubble away for another 2 minutes. Reduce the heat to low, cover and cook for a final 5 minutes. They are now ready to serve!

Serving Suggestion

I like to serve this dish with some white rice.

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