This simple recipe embodies a rustic-elegance and wow-factor flavours that will impress guests. Ontario pork chops, roasted until golden, are topped with savoury-sweet chutney and served alongside perfectly roasted root vegetables, offering a harmonious balance of flavours in every bite. This recipe was adapted from OLG Brantford Casino’s restaurant chefs.
Heat oil in a large nonstick skillet set over medium heat. Add the onions and cook for 7 to 10 minutes or until very soft. Add the cranberries, vinegar, orange zest, orange juice, cinnamon, nutmeg and mustard. Simmer for 5 minutes or until cranberries plump and start to break up. Stir in maple syrup and remove from heat; cool completely.
Preheat the oven to 350°F (180°C). Toss the parsnips with the sweet potatoes, carrots, oil, thyme, rosemary, salt and pepper. Spread the vegetables in an even layer on rimmed baking sheets. Sprinkle with brown sugar. Bake for 15 minutes. Rotate sheets and drizzle with honey. Bake for an additional 15 to 20 minutes or until vegetables are tender and browned. Season to taste with additional salt and pepper; tent with foil to keep warm.
Increase oven temperature to 400°F (200°C). Season pork chops evenly with salt and pepper. Heat oil in a grill pan set over medium-high heat. Brown the pork chops, in batches, on both sides and transfer to a rack on a rimmed baking sheet. Cook for 10 to 12 minutes or until an instant-read thermometer registers 160°F (71°C). Let pork rest for 5 minutes before serving with vegetables and chutney.
Makes 8 servings
1 pork chop, 1 1/4 cup vegetables and 1/4 cup chutney.