Herb Roasted Root Vegetables and Oven Baked Pork Chops

We saw this recipe on Jamie Oliver episode on the Cooking Channel (and have since bought his book, Jamie at Home at BookPeople) and couldn't wait until it was carrot and beet season to try it. We dream of having a garden like him one day. What I love about this recipe is that the vegetables each get their own marinade before roasting them which gives them each a distinct flavor. 

Roasting root vegetables brings out their sweetness and it is a delicious way to get all of the nutrients they provide. 

Herb Roasted Root Vegetables and Oven Baked Pork Chops

Adapted from Jamie at Home: Roasted Carrots and Beets with the Juiciest Pork Chops 

The vegetables are paired with the ingredients needed for each marinade. You'll need 3 bowls to keep them separate. 

5 large beets or 10 small ones, keep peel on until after boiled, remove heads and roots and cut into quarters, Johnson's Backyard Garden at Austin Farmers' Market on Wednesdays and Saturdays or CSA subscription

Black & White vinegar, Texas Olive Ranch at Austin Farmers' Market on Saturday, Wheatsville and Central Market

minced green garlic, Milagro Farms at Austin Farmers' Market on Wednesday and Saturday

olive oil, Texas Olive Ranch

rosemary, our garden

sea salt and pepper

5-6 small carrots, no need to peel if they are small, Johnson's Backyard Garden

French thyme, our garden

minced green garlic, Milagro Farms at Austin Farmers' Market on Wednesday and Saturday

juice from one orange, Johnson's Backyard Garden (also look for local citrus at Central Market, Wheatsville or Orange Blossom Farms at Austin Farmers' Market on Wednesdays and Saturdays)

olive oil, Texas Olive Ranch

sea salt and pepper

1/2 head of purple cauliflower or the bright yellow-green variety, cut into florets, Johnson's Backyard Garden

minced green garlic, Milagro Farms at Austin Farmers' Market on Wednesday and Saturday

Fig Balsamic Vinegar, Texas Olive Ranch

savory, our garden

olive oil, Texas Olive Ranch

sea salt and pepper

2-4 pork chops, Richardson Farms at Austin Farmers' Market on Wednesdays and Saturdays

**This would also be great with chicken quarters from Smith & Smith Farms  at Austin Farmers' Market on Wednesdays and Saturdays or Dewberry Hills Farms at Wheatsville

sage or bay leaves, our garden

sea salt and pepper

lemon or orange for deglazing the pan

olive oil, Texas Olive Ranch

1. Preheat oven to 425. 

2. In 3 pots, boil the beets, carrots and cauliflower in water until just tender (about 15 minutes). I used the same pot for carrots and cauliflower, but I did the carrots first so that it wouldn't color them purple. 

3. While the vegetables are boiling, prepare three bowls. In each bowl add the marinade ingredients listed under the vegetable. Whisk until combined.

4. When the vegetables are tender, drain the water (you will need to peel the beets) and add them to their corresponding bowls while still hot. Allow them to sit in the marinade for a few minutes before adding them to a roasting pan. 

5. Be sure to keep the vegetables separate so that the flavors do not mix. 

6. Roast the vegetables for 25-30 minutes. Make sure you have room in the oven to add the pork chops on the rack below them. 

7. While the vegetables are roasting, heat a cast iron skillet with a little olive oil on medium heat. 

8. Add pepper, salt, sage leaves and one bay leaf for each side of the chop. Jamie scores the chops by using a paring knife to slice small slits along the skin side of the chop. 

9. Add the chops to the pan and let brown on one side, but do not cook fully.

10. Turn the chops over and put the cast iron skillet with the chops into the oven for 10 minutes to finish cooking. 

11. When the vegetables and chops are done, take them out and let the chops rest on a plate or cutting board. 

12. Take some of the juices and fat out and add fresh squeezed lemon or orange juice to deglaze the pan by using a wooden spoon to mix in the crispy bits at the bottom of the pan. 

13. Pour over the pork chops and serve with root vegetables.