Seared Herb-Crusted Pork Chops with Roasted Autumn Vegetables
Juicy pork chops seasoned with fresh herbs, pan-seared to perfection and served alongside a medley of oven-roasted autumn vegetables like butternut squash, Brussels sprouts, and carrots. This comforting dish highlights the flavors of the fall season using familiar cooking techniques and wholesome ingredients.
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Overview
Enjoy a hearty, flavorful dinner featuring thick-cut pork chops seasoned with a vibrant herb crust and seared until golden brown. The pork is accompanied by a colorful assortment of autumn vegetables—roasted butternut squash, Brussels sprouts, and carrots—that bring natural sweetness and a satisfying roast to the plate.
Why you’ll love it
This recipe is perfect for busy weeknights yet impressive enough for guests. The searing locks in the pork’s juicy flavor while the herb crust adds a fresh, aromatic touch. Roasting the vegetables in the oven enhances their natural sugars, creating a comforting and nutrient-packed side. Plus, it’s simple to prepare with minimal equipment and straightforward steps.
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Ingredient notes
- Pork chops: Use bone-in or boneless pork chops about 2.5 cm thick (1 inch) for best results and juiciness.
- Herbs: Fresh rosemary, thyme, and parsley create an aromatic crust that complements the pork and fall vegetables.
- Vegetables: Butternut squash should be peeled and cut into bite-sized cubes. Brussels sprouts halved for quick roasting. Carrots peeled and cut into chunks.
- Seasoning & oil: Use kosher salt, fresh black pepper, and good-quality olive oil or avocado oil for roasting and searing.
Serving & storage
Serve pork chops with a generous helping of the roasted vegetables. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain moisture. For best texture, consume pork chops within 48 hours.
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Chef tips
- Use a meat thermometer to avoid overcooking pork; 63°C (145°F) internal temperature is safe and juicy.
- Resting the pork chops before serving helps keep them moist.
- Make sure vegetables are cut into uniform pieces for even roasting.
- If pressed for time, cut roasting vegetables smaller to reduce oven time slightly.
Ingredients
- 4pork chops (bone-in or boneless, about 2.5 cm/1 inch thick)
- 1 tbspfresh rosemary, finely chopped
- 1 tbspfresh thyme leaves, finely chopped
- 2 tbspfresh parsley, finely chopped
- 3 tbspolive oil, divided
- 1 kgbutternut squash, peeled and cubed (about 5 cups)
- 400 gBrussels sprouts, trimmed and halved
- 3 mediumcarrots, peeled and cut into chunks
- 1 tspkosher salt, plus more to taste
- 1/2 tspfreshly ground black pepper, plus more to taste
- 2 clovesgarlic, minced (optional)
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Equipment
- oven
- baking sheet
- large skillet or frying pan
- mixing bowl
- knife
- cutting board
- tongs
- meat thermometer
Nutrition per serving
- Calories480
- Protein38 g
- Carbs30 g
- Fat22 g
Step-by-step
Step 1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.Step 2
In a large mixing bowl, toss the butternut squash cubes, halved Brussels sprouts, and carrot chunks with 2 tablespoons of olive oil, minced garlic (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Spread evenly on the prepared baking sheet.Step 3
Roast the vegetables in the preheated oven for 25–30 minutes, turning once halfway through, until they are tender and caramelized on the edges.Step 4
While the vegetables roast, prepare the herb crust for the pork chops. In a small bowl, combine chopped rosemary, thyme, parsley, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.Step 5
Pat the pork chops dry with paper towels. Rub 1 tablespoon of olive oil over both sides of each chop, then press the herb mixture evenly onto both sides.Step 6
Heat a large skillet over medium-high heat. When hot, add the remaining 1 tablespoon olive oil. Add pork chops to the pan and sear for 3-4 minutes on each side until a golden crust forms.Step 7
Reduce heat to medium, and continue cooking pork chops for another 4-6 minutes, flipping once, until an internal temperature of 63°C (145°F) is reached for medium doneness. Use a meat thermometer to check temperature.Step 8
Remove pork chops from the skillet and rest on a plate loosely covered with foil for 5 minutes to allow juices to redistribute.Step 9
Serve the rested pork chops alongside the roasted autumn vegetables. Enjoy immediately for best flavor and texture.
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