Oven-Baked Pork Chops with Tangy Apple Cider Glaze and Roasted Root Vegetables

1.Preheat your oven to 200°C (400°F). Lightly grease a large rimmed baking sheet or line it with parchment paper.

2.Prepare the root vegetables: In a bowl, toss the chopped root vegetables with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer on one half of the prepared baking sheet.

3.Prepare the pork chops: Pat the pork chops dry with paper towels. Rub both sides with 1 tablespoon of olive oil, then season evenly with 1 teaspoon salt, 1/2 teaspoon pepper, and dried thyme.

4.Place the seasoned pork chops on the other half of the baking sheet, ensuring they are not overcrowded with the vegetables.

5.Bake the pork chops and vegetables for 15 minutes. The vegetables should be starting to soften, and the pork chops should be partially cooked.

6.While the chops bake, prepare the glaze: In a small saucepan, combine the apple cider, apple cider vinegar, brown sugar, and Dijon mustard. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

7.Reduce the heat to low and let the mixture simmer gently for 5 to 7 minutes, allowing it to reduce slightly. Whisk in the cornstarch slurry and continue to simmer for 1 minute until the glaze thickens enough to coat the back of a spoon.

8.Remove the baking sheet from the oven. Brush about half of the apple cider glaze generously over the top of each pork chop.

9.Return the baking sheet to the oven and continue baking for another 5 to 10 minutes, or until the internal temperature of the pork chops reaches 63°C (145°F) for medium, and the vegetables are tender and slightly caramelized.

10.Remove the chops and vegetables from the oven. Let the pork chops rest for 5 minutes before serving. Drizzle the remaining warm glaze over the rested pork chops just before plating alongside the roasted root vegetables.