Pork Chops with Apple and Root Vegetables

Instructions

1. 1

   Preheat the conventional oven to 220°C (425°F), with racks in the upper and lower thirds. Use four boneless pork chops approximately 175 g each and 2.5 cm thick. Scrub the potatoes, peel the carrots and parsnips, and cut all three into 2 cm pieces. Core the apples and cut into wedges about 2 cm thick.

2. 2

   On a large rimmed baking tray, toss the potatoes, carrots and parsnips with 30 ml olive oil, 1 teaspoon thyme, 0.75 teaspoon salt and 0.25 teaspoon pepper. Spread in a single layer and roast on the upper rack for 25 minutes.

3. 3

   Meanwhile, arrange the apple wedges and pork chops on a second large rimmed baking tray without overlapping. Coat them with the remaining 15 ml olive oil, 0.5 teaspoon thyme, 0.5 teaspoon salt and 0.25 teaspoon pepper.

4. 4

   After the vegetables have roasted for 25 minutes, turn them and move their tray to the lower rack. Put the pork and apple tray on the upper rack. Roast for 10 minutes at 220°C (425°F), then swap the trays between racks and rotate them front to back. Roast for another 6 minutes.

5. 5

   Insert a food thermometer sideways into the center of each chop. Remove each chop to a plate when it reaches 63°C (145°F); if needed, continue roasting and checking every 2 minutes, allowing about 16–22 minutes total for the pork. Remove the apples when tender. The roots should be browned and fork-tender after their total 41–47 minutes of roasting.

6. 6

   Rest the pork for at least 3 minutes before serving. If the roots need a little longer, leave them in the oven at 220°C (425°F) during this rest. Divide the chops, apples and root vegetables equally among four plates and spoon any resting juices over the pork.