Pork Chops with Sugar Snap Peas and Sweet and Spicy Mashed Root Vegetables

Pork Chops with Sugar Snap Peas and Sweet and Spicy Mashed Root Vegetables

Recipe adapted from Dinner: Changing the Game by Melissa Clark.

Some days, you just need to eat a giant pork chop all by yourself. There's nothing wrong with that and that's my story and I'm sticking to it.

With a little help from RSVP International's amazing garlic press, this meal came together in a jiffy.

You can use any combination of root vegetable that you like, such as turnips, parsnips, potatoes, fennel, or celeriac. I used celeriac and fennel!

Serves: 2, with leftover root vegetables
Cost: Approximately $9.76 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)

GRADE

Cost: $$
Skill Level: Easy
Time to Make: 50 minutes

INGREDIENTS

2 thick center-cut rib pork chops

4 ounces of pancetta

1 medium celeriac

1 medium fennel bulb

1 lemon

1 shallot

1 bunch scallions

3 cloves garlic

8 ounces sugar snap peas

3/4 cup chicken stock

2 tablespoons butter, divided

1/2 cup heavy cream (or milk)

Cayenne powder to taste

2 teaspoons maple syrup (or honey)

1 tablespoon chives, for garnish

Olive oil

Salt and pepper to taste

METHOD

Prep Ingredients: Preheat oven to 425ºF. Pat the pork chops dry and season with salt and pepper. Chill until ready to use. Peel and cut the celeriac into medium cubes. Remove the stems and core from the fennel bulb and cut into medium pieces. Dice the pancetta. Juice the lemon. Thinly slice the shallot. Trim the scallions and thoroughly rinse. Using a garlic press or a knife, mince the garlic. Mince the chives and reserve for garnish.

Make the Mashed Root Vegetables : Toss the fennel and celeriac in olive oil on a roasting pan and season with salt and pepper. Roast in an even layer for 25 minutes, flipping halfway through, until the vegetables are browned and fork tender. Remove from the oven and transfer to a food processor with cayenne powder to taste, heavy cream (or milk), and maple syrup. Pulse until smooth, adding additional cream (or milk) to thin out the mash to desired consistency. Top with a few chives and keep warm.

Prepare the Pork: 15 minutes before the vegetables have finished roasting, prepare the pork. Add the pancetta to a cold pan and cook over medium high for 5-7 minutes until browned and crispy. Transfer to a paper toweled lined plate. Add the pork to the hot skillet and cook over medium high for 3 minutes until golden. Flip and cook an additional 3 minutes. Remove from the pan.

Brown the Vegetables: Add the shallots to the pan and cook for 3 minutes until beginning to soften and brown. Add the scallions and cook for an additional 5 minutes, being careful not to burn the shallots. Add the garlic and cook for 30 seconds. Add the sugar snap peas and cook for 1-2 minutes. Turn the heat to high and cook for an additional 45 seconds. Add the chicken stock and lemon juice, scraping up any browned bits stuck to the bottom of the pan. Bring to a boil and then reduce heat to a simmer. Transfer the pork and pancetta to the pan and cook for 10 minutes, or until the pork reaches desired temperature, ideally about 145ºF.

To Serve: Divide the mashed root vegetables between plates. Top with a spoonful of vegetables and sauce and place a pork chop on top. Garnish with remaining chives and enjoy!

Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!