If you could shrink the state of Vermont down to your dinner plate, it would probably look something like this dish. All the rich flavors of the Northeast come together in beautiful harmony when you pan-roast a savory, on-the-bone pork chop and top it off with a sweet maple butter. When it's served alongside mashed broccoli and roasted carrots, you've got all the makings of a delicious, stick-to-your-ribs meal. Oh, did we mention that it's healthy, too?
Peel, trim, and cut carrot into ¼" diagonal slices.
Rinse pork chops, pat dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Roast the Carrot
Spread carrots, thyme (reserve a pinch for butter), and half the garlic (reserve remaining for broccoli mash) on prepared baking sheet.
Toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender and lightly caramelized, 18-20 minutes.
While carrots roast, make maple butter.
Make the Maple Butter
In a mixing bowl, combine butter, half the syrup, and remaining thyme. Mash together until combined.
Taste, and add more syrup as desired.
Divide into two disks, cover with plastic, and refrigerate.
Make the Broccoli Mash
Add broccoli to boiling water and cook until bright green and very tender, 4 minutes.
Drain in colander and return to pot. Drain as much water from broccoli as you can.
Add sour cream, Parmesan, and half the remaining garlic. Mash ingredients together until coarsely mashed.
Season with a pinch of salt and pepper.
Taste, and add remaining garlic if desired.
Cook the Pork Chops
Heat ½ 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 a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Remove from burner, remove chops to a plate, and let rest 5 minutes.
Plate dish as pictured on front of card. Bon appetit!