Honey Turmeric Pork Chops with Roasted Beets and Carrots
Total Time: 01h 20m
Hands-on Time: 00h 20m
Makes: 2 servings
An easy and beautiful three-ingredient marinade featuring turmeric elevates bone-in pork chops served on a bed of roasted vegetables.
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Ingredients
- 3 tablespoons olive oil, divided
- 1 tablespoon honey
- 2 teaspoons Frontier Co-op® Ground Turmeric Root
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 2 bone-in pork chops
- 2 to 3 large yellow and/or red beets, cut into 1-inch cubes
- 4 to 5 large carrots, cut into 1-inch cubes
- 1/4 teaspoon Frontier Co-op® Black Pepper
- Fresh parsley, for serving
Directions
- Place pork chops in a separate bowl and toss in marinade until well coated. Let sit for 20 minutes.
- Preheat oven to 400 degrees. Lightly toss vegetables in remaining tablespoon olive oil, remaining 1/4 teaspoon salt and pepper, being careful to not let the red beets bleed too much.
- Place in oven and roast for 30 to 40 minutes, until tender and browning.
- Heat an oven-safe grill pan over medium heat. Add pork chops to pan and sear for 2 to 3 minutes on each side, until charred.
- Transfer grill pan to the oven and continue to cook for about 8 to 12 minutes (depending on the thickness of the pork chop). Remove from oven, divide vegetables onto plates and place pork chops on top. Serve with a sprinkle of fresh parsley and juices from pan.
- In a small mixing bowl, whisk together 2 tablespoons olive oil, honey, turmeric and 1/4 teaspoon salt.
