PORK CHOPS WITH ROASTED VEGETABLES AND BALSAMIC DRIZZLE

prep 25 minutes roast 35 minutes at 425°F

Get smokehouse flavor indoors! Smoked black pepper has been infused with smoke flavor to add depth and dimension to recipes.

•  ¼ cup balsamic vinegar
•   1 Tbsp. tomato paste
•   1 Tbsp. honey
•  ¾ tsp. smoked black pepper or black pepper
•  ½ tsp. salt
•   1 large sweet potato (12 oz.), cut into ½-inch wedges
•   8 oz. fresh Brussels sprouts, trimmed and halved (2 cups)
•   1 medium parsnip, cut into ½-inch slices (1 cup)
•   3 Tbsp. olive oil
•   4 4- to 5-oz. boneless pork loin chops, cut 1 inch thick and trimmed
•   1 tsp. dried herbes de Provence
•  ½ cup crumbled goat cheese (chèvre) (2 oz.)

1. Preheat oven to 425°F. In a bowl combine vinegar, tomato paste, honey, and ¼ tsp. each of the pepper and salt.

2. In a 3-qt. rectangular baking dish combine sweet potato, Brussels sprouts, and parsnip. Drizzle with 2 Tbsp. of the oil; toss to coat. Roast, uncovered, 25 minutes.

3. Meanwhile, sprinkle chops with herbes de Provence and the remaining ½ tsp. pepper and ¼ tsp. salt. In a large skillet heat the remaining 1 Tbsp. oil over medium-high heat. Add chops; cook 2 minutes or until browned, turning once.

4. Place chops on top of vegetables. Roast 10 to 15 minutes more or until chops are done (145°F) and vegetables are tender. Sprinkle with cheese. Drizzle with balsamic mixture.

number of servings 4

per serving 442 cal., 19 g fat (6 g sat. fat), 89 mg chol., 516 mg sodium, 36 g carb., 7 g fiber, 14 g sugars, 32 g pro.