Sweet and Sour Glazed Pork Chops With Turnips And Carrots

An easy sauce coats juicy pork chops and crisp-tender veggies for a weeknight-friendly recipe that’s ready in 30 minutes flat.

Sweet and Sour Glazed Pork Chops With Turnips And Carrots

Greg DuPree

Total Time:
30 mins

This 30-minute meal calls for less than 10 ingredients– which makes for a perfect weeknight dinner. The secret to a satisfying golden sear on pork chops, like all other proteins, is a hot skillet and patience. Add the chops to the glistening oil and resist the urge to peek. After a few undisturbed minutes on both sides, the pork chops will be cooked through and have the highly-sought golden-brown crust. Then a quick sauce made with white wine vinegar, honey, whole-grain mustard, and rosemary simmers on the stove along with root veggies for an aromatic side and a spoon-over glaze that elevates this hearty dinner.


  • 4 pork chops

  • 1/2 tsp ground black pepper

  • 1 1/2 tsp kosher salt

  • 3 tbsp olive oil

  • 5 carrots, peeled and cut into 3/4-in. pieces

  • 3 medium turnips or parsnips, peeled and cut into 3/4-in. pieces

  • 1/2 cup white wine vinegar

  • 2 tbsp honey

  • 1 tbsp whole-grain mustard

  • 1 tsp whole-grain mustard

  • 1 sprig rosemary, plus chopped fresh rosemary for topping


  1. Sprinkle both sides of pork chops with pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium-high. Add pork chops; sear until golden brown and an instant-read thermometer inserted in thickest part reads 145°F, 3 to 4 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.

  2. Heat remaining 1 tablespoon oil in skillet. Add carrots, turnips, and remaining 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are browned in spots and bright in color, 2 to 3 minutes. Add vinegar, honey, mustard, rosemary sprig, and 1/2 cup water; stir until just combined and simmering, about 30 seconds.

  3. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Add 1/4 cup water halfway through if sauce starts to reduce and darken.

  4. Discard rosemary sprig. Transfer pork chops and vegetables to plates and spoon sauce on top. Garnish with chopped rosemary.

Nutrition Facts (per serving)

264 Calories
15g Fat
21g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 264
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 33mg 11%
Sodium 610mg 27%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 18%
Total Sugars 15g
Protein 12g
Vitamin C 17mg 83%
Calcium 81mg 6%
Iron 1mg 6%
Potassium 531mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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