Seared Pork Chop with Cranberry-Pear Pan Sauce, Parsnips & Carrots

Directions

1. Preheat the oven to 450°F and line up your ingredients. Wash the produce and pat dry.
2. Peel, trim, and medium-dice the parsnips and carrots. Toss them on a baking sheet with oil and spices, mixing to coat in a single layer.
3. Roast the vegetables in the oven, stirring halfway through, until they’re golden and tender, about 20 minutes.
4. While the veggies roast, set a skillet over medium-high heat and let it warm up.
5. Pat the pork chops dry, season both sides with salt and pepper, then sear in the hot skillet with a little oil until browned and cooked through, 3–4 minutes per side. Move the chops to a plate and loosely cover with foil.
6. In a small bowl, quarter, core, and dice the pear; add to a bowl with the sliced onion and minced garlic.
7. When the chops are resting, add a bit more oil to the skillet and cook the pear, onion, and garlic with the spices until the pear and onion soften, about 2–3 minutes.
8. Stir in the broth, cranberries, and honey. Simmer, stirring often, until the sauce thickens and the fruit is tender, about 2–3 minutes more. Serve the sauce over the chops with the roasted vegetables.