The holiday season is a fun and exciting time of year, albeit an incredibly busy one. Between decorating, cleaning the house for guests, shopping for holiday gifts and cooking big family meals, it’s important to find time to relax and unwind when you can. Sheet-pan meals are perfect for nights when you need an easy yet hearty and comforting meal in a hurry. Simply toss everything together in one pan and roast it in less than 30 minutes.
CHOP TO IT. Pork chops cooked to 150°F will be flavorful and tender. The loin chop includes part of the tenderloin, which adds even richer flavor. Pull chops from the oven when a meat thermometer reads 145°F; there will be residual cooking after removing them from heat to bring them to 150°F.
TAKE ROOT. For the dressing, you can use a variety of root vegetables: turnips, parsnips, yams and carrots. Just remember that the denser the vegetable, the smaller dice you will need to ensure that everything cooks evenly.
Sheet-Pan Pork Chops With Root Vegetable Dressing
Look for loaves of premade cornbread at the grocery store for the root vegetable dressing; you'll only need to use half for the recipe.
Serves | 6 |
- 1½ lbs butternut squash (3 cups), cut into ½-inch cubes
- 1 large rutabaga, peeled and cut into ½-inch cubes
- 1 large yellow onion, large dice
- ½ cup celery (4 ribs), small dice
- 1 celeriac bulb, cut into ½-inch cubes
- 6 garlic cloves
- 1 apple, cored, cut into ½-inch slices
- salt and freshly ground black pepper
- 4 Tbsp grapeseed oil, divided
- 6 sprigs fresh thyme
- 4 fresh sage leaves, finely diced
- 1 loaf store-bought cornbread (at least 1 lb, 4 oz), halved
- 3 Tbsp room-temperature unsalted butter
- 6 ¾-inch loin pork chops
- ¹⁄₃ cup dried cranberries or cherries, roughly chopped
- 1 Tbsp fresh parsley, minced
| Preparation | Preheat oven to 400°F. Adjust 1 oven rack to bottom setting and another to second setting from top. Place a large rimmed baking sheet on either rack to preheat.
In a mixing bowl, add first 7 ingredients and stir to combine. Season with salt and pepper to taste, drizzle with 3 tablespoons oil and toss until vegetables are coated. Add thyme and sage and toss. Cut ½ of cornbread loaf into ¾-inch slices and spread butter over slices; cut slices into 1-inch cubes. Season pork chops with salt and pepper on both sides.
Using oven mitts, carefully remove hot baking sheet from oven and brush remaining 1 tablespoon oil over bottom. Spread vegetable mixture and cornbread cubes evenly over baking sheet. Lay pork chops over top, spacing them equally across the length and width of baking sheet. Place on bottom rack of oven. After 10 minutes, rotate baking sheet and place on top rack. Roast another 10 to 12 minutes, or until pork chops read 150°F on a meat thermometer. Remove from oven and test vegetables with a fork. If they’re not tender, toss with a spatula and cook another 5 to 7 minutes to caramelize.
Top meat and dressing with cranberries and gently stir to mix well. Transfer to a platter, top with parsley and serve.
GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Nov. 14, at the Des Peres, Missouri, location to make the dishes in this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP at nourish.schnucks.com/schnucks-cooking-school or call 314.909.1704.
MAKE THE MEAL:
- Quick-Pickled Apple Slices
- Roasted Carrot Soup
- Autumn Salad With Caramelized Apple Vinaigrette
- Sheet-Pan Pork Chops With Root Vegetable Dressing
- Pumpkin Crumble
LEARN MORE: In this class, you’ll learn how to make quick-pickled apple slices to serve with a holiday cheese board. You’ll also learn how to make a seasonal roasted carrot soup to warm chilly autumn evenings.