Bone-In Pork Chop with Maple Butter

Oh, this Home Chef dish is delicious!  The combination of the pork chop with the carrots and broccoli are perfect!

6 oz butter

3 Thyme sprigs

2 garlic cloves

8 oz carrots

2 bone-in pork chops

1 oz maple syrup

8 oz broccoli florets

1oz sour cream

1/2 grated Parmesan

Preheat your oven to 400 degrees.  

Set butter on counter to soften

Bring a medium pot of lightly salted water to a boil

Thoroughly rinse produce and pat dry

Prepare a baking sheet with foil

Peel, trim and cut carrot into 1/4" slices on angles

Stem thyme

Mince garlic

Pat pork chops dry, and season both side with 1/2 tsp salt and 1/4 tsp pepper.

Place carrot slices, thyme (reserve a pinch for butter) and half the garlic (reserve remaining for broccoli mash) on prepared baking sheet.  Toss with 1/2 tsp olive oil, 1/4 tsp salt, and a pinch of pepper.  

Spread into a single layer and roast in hot oven until tender and lightly caramelized, 18 - 20 minutes.  

While carrots roast, make maple butter.  

Combine softened butter, half the syrup and reserved thyme in a mixing bowl until incorporated.  Taste, and add more syrup as desired.  

Divide maple butter equally in half and form each half into two disks.  Cover with plastic wrap and refrigerate until plating.

Add broccoli to boiling water and cook until bright green and very tender, 3 - 5 minutes. 

Thoroughly drain broccoli in a colander and return to pot 

Add sour cream, Parmesan, and remaining garlic. Mash into a coarse consistency.  Season with 1/4 tsp salt and a pinch of pepper.  Cover and set aside.  

Heat 1/2 tsp olive oil in a medium non-stick pan over medium-high heat.  Add pork chops to hot pan and cook until well-browned and pork reaches minimum temp of 145 degrees, 4 - 5 minutes per side.  

Remove from burner, remove chops to a plate and rest at least 3 minutes.  

Plate dish as pictured, placing maple butter on pork chops.