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" slices on an angle.
Pat pork chops dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Roast the Carrot
Place 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
Combine butter, half the syrup, and remaining thyme in a mixing bowl until incorporated. Taste, and add more syrup as desired.
Divide into two disks, cover with plastic wrap, and refrigerate until plating.
Make the Broccoli Mash
Add broccoli to boiling water and cook until bright green and very tender, 4 minutes.
Thoroughly drain in a colander and return to pot. Drain as much water from broccoli as you can.
Add sour cream, Parmesan, and half the remaining garlic. Mash until a coarse consistency. 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 rest at least 5 minutes.
Plate dish as pictured on front of card. Bon appetit!