Baked Pork Chops with Quick Barbecue Sauce
These pork chops are coated with a dry rub consisting of paprika, brown sugar, garlic powder and salt, which quickly brings them flavour as they cook on a baking sheet. Serve with a quick and easy barbecue sauce made with ketchup and maple syrup, for a meal the whole family will love.
Ingredients
- 1 lb (450 g) Nantes carrots, halved lengthwise, then cut crosswise into 1-inch (2.5 cm) slices on an angle
- 4 cups (280 g) broccoli florets (about 1 broccoli)
- 3 tbsp (45 ml) vegetable oil
- 2 tsp sweet paprika
- 1 1/2 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 boneless pork chops, each about 3/4 inch (2 cm) thick
- Chives, finely chopped, to taste (optional)
- 1/4 cup (60 ml) ketchup
- 1/4 cup (60 ml) maple syrup
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp (15 ml) apple cider vinegar
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the vegetables with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 15 minutes.
- Meanwhile, in a small bowl, combine the paprika, brown sugar, garlic powder and salt. Season generously with pepper.
- On a plate, coat the pork chops with the spice mixture on both sides. Drizzle with the remaining oil. Let marinate while you bake the vegetables.
- Remove the baking sheet from the oven. Nestle the pork chops among the vegetables. Continue to bake for 10 minutes or until the desired doneness is reached. Let the pork chops rest for 5 minutes on another plate. Continue to bake the vegetables as needed until golden and tender. Pour any cooking juices accumulated on the plate of pork over the vegetables. Mix well.
These pork chops are coated with a dry rub consisting of paprika, brown sugar, garlic powder and salt, which quickly brings them flavour as they cook on a baking sheet. Serve with a quick and easy barbecue sauce made with ketchup and maple syrup, for a meal the whole family will love.