14oz Bone-in Pork Chop* Recipe
Roasted Fall Veggies | Apple Mostarda | Maple-Bourbon Glaze | Harissa Verde
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Ingredients
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Pork Chop
Roasted Fall Veggies
Apple Mostarda
Maple-Bourbon Glaze
Harissa Verde
Method
Prepare the Pork Chop
- 1
Season the Pork Chop
Rub the pork chop with olive oil, salt, and black pepper on both sides.
- 2
Roast the Pork Chop
Preheat the oven to 400°F (200°C). Place the seasoned pork chop on a baking sheet and roast for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
Roast the Veggies
- 3
- 4
Roast the Veggies
Spread the veggies on a baking sheet and roast in the oven alongside the pork chop for about 20-25 minutes, or until tender and caramelized.
Make the Apple Mostarda
- 5
Combine Ingredients
In a small saucepan, combine diced apple, Dijon mustard, honey, and apple cider vinegar. Cook over medium heat until the apples are soft and the mixture is well combined, about 5-7 minutes.
Prepare the Maple-Bourbon Glaze
- 6
Mix the Glaze
In a small saucepan, combine maple syrup, bourbon, soy sauce, and minced garlic. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Make the Harissa Verde
- 7
Blend the Sauce
In a bowl, mix chopped cilantro, harissa paste, lemon juice, and minced garlic until well combined. Adjust seasoning to taste.
Serve the Dish
- 8
Plating
On a serving plate, place the roasted pork chop, surround it with roasted fall veggies, drizzle with maple-bourbon glaze, and add a dollop of apple mostarda and harissa verde.
