Pork Chops And Roasted Root Vegetables Recipes

ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
• Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
• Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

PORK POT ROAST WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
• Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
• Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
• Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

CROWN ROAST OF PORK WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 325 degrees F.
• Mix the light brown sugar, ground mustard, paprika, allspice, cayenne, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a small bowl. Rub the spice mix all over the pork roast, including the inside of the crown.
• Add all the root vegetables and the onions to a large bowl. Drizzle with the olive oil and sprinkle with the thyme and the remaining teaspoon each salt and pepper. Toss until the vegetables are coated. Mix together the butter with the maple syrup in a small bowl. Set aside at room temperature while the roast cooks.
• Place the roast in the center of a baking sheet and arrange the vegetables all around it. Roast, rotating halfway through, until the internal temperature reaches 140 degrees F, about 2 hours. Raise the heat to 425 degrees F.
• Add the white wine to the baking sheet, then baste the roast with the maple butter. Continue to roast for 15 minutes more. Remove the roast to a serving platter. Let the meat rest for at least 30 minutes. Remove the vegetables from the baking sheet with a slotted spoon and place them into and around the crown roast on the serving platter. Pour any drippings from the baking sheet into a small saucepan. Add the Dijon mustard and any remaining maple butter to the saucepan. Bring to a boil over medium-high heat and cook until reduced by half and slightly thickened, 3 to 5 minutes. Remove from the heat and add the parsley. Pour the sauce over the roast and vegetables or keep on the side.

PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES

Steps:

• Roast: Place roast on rack in a roasting pan.
• Rub crushed garlic over roast.
• Brush roast with olive oil, sprinkle with herbs.
• Cover and refrigerate for at least two hours.
• Sprinkle roast with salt and pepper.
• Bake at 500º for 15 minutes.
• Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
• Vegetables: Combine all ingredients in a ziplock bag, toss well.
• Place Vegetables around pork after you have reduced the heat to 325º.
• Bake until roast is done.
• Serve with the pan juices.

SLOW-COOKED PORK WITH ROOT VEGETABLES

Steps:

• Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

HERB ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
• In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
• Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

PORK CHOPS AND ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
• Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
• Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
• Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.

CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast., In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast., Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.