Claude Chef

Honey-Glazed Pork Chops with Roasted Parsnips

2 servings Prep: 10 min Cook: 30 min 580 cal/serving ★★★★☆
pork seasonal winter comfort food

Juicy pork chops with a sweet-savory honey glaze, served alongside caramelized roasted parsnips and apples. A cozy winter dinner that celebrates Danish seasonal produce.

Ingredients

For the Roasted Vegetables

  • 400g parsnips, peeled and cut into batons
  • 2 medium apples, cored and cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • Salt and pepper

For the Pork

  • 2 pork chops (~200g each), bone-in or boneless
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or white wine vinegar
  • 2 cloves garlic, minced
  • Fresh thyme

To Serve

  • Fresh parsley
  • Sautéed kale or green salad

Instructions

  1. Roast the vegetables: Preheat oven to 200°C. Toss parsnips with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15 minutes. Add apple wedges, drizzle with honey, and toss. Roast another 15 minutes until everything is caramelized and tender.

  2. Prepare the pork: While vegetables roast, pat pork chops dry and season generously with salt and pepper on both sides.

  3. Sear the pork: Heat olive oil in a large oven-safe pan over medium-high heat. Add pork chops and cook for 3-4 minutes per side until golden brown. Remove to a plate.

  4. Make the glaze: Reduce heat to medium. Add butter to the pan. Once melted, add garlic and cook for 30 seconds. Add honey, Dijon mustard, and vinegar. Stir well, scraping up any brown bits.

  5. Finish cooking: Return pork chops to the pan, spooning glaze over them. Transfer pan to the oven (or continue on stovetop if preferred) for 5-7 minutes until pork reaches 63°C internal temperature. Remove and let rest for 5 minutes.

  6. Serve: Plate the pork chops with roasted parsnips and apples. Drizzle with pan glaze. Garnish with fresh parsley. Serve with sautéed kale or a simple green salad.

Notes

  • Timing tip: Start the vegetables first, then cook the pork while they finish roasting
  • Doneness: Pork is safe at 63°C and will be slightly pink and juicy
  • Apple varieties: Firm apples like Elstar or Jonagold work best
  • Make it Danish: Serve with boiled potatoes and pickled red cabbage for a traditional touch
  • Leftovers: Slice leftover pork and use in sandwiches or salads