Grilled Pork Chops with Roasted Root Vegetables

Ingredients

• •4 bone-in pork chops (1.5 inches thick)
• •1 pound baby potatoes, halved
• •3/4 pound carrots, cut into 2-inch pieces
• •1/2 pound parsnips, cut into 2-inch pieces
• •3 tablespoons olive oil
• •2 teaspoons kosher salt
• •1 teaspoon black pepper
• •2 teaspoons dried thyme
• •4 cloves garlic, minced
• •1 lemon, halved

Directions

1. 1Preheat oven to 425°F. Toss root vegetables with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and half the thyme. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. 2Pat pork chops dry and season both sides with remaining salt, pepper, thyme, and garlic. Rub with 1 tablespoon olive oil.
3. 3Heat a grill or grill pan to medium-high heat. Grill pork chops 5-6 minutes per side until internal temperature reaches 145°F.
4. 4Transfer pork chops to a plate and let rest 5 minutes. Squeeze lemon juice over vegetables and pork.
5. 5Serve pork chops alongside roasted root vegetables.

💡 Root vegetables need a head start over pork chops; thick roots cannot be rushed simply because the meat has reached temperature.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.