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Preheat oven to 425°F. In a small bowl combine the first three ingredients (through honey), 1/4 teaspoon of the pepper, and 1/4 teaspoon of the salt. Set aside until ready to serve.
In a 3-quart rectangular baking dish combine the next three ingredients (through parsnip). Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, 25 minutes.
Meanwhile, sprinkle chops with herbes de Provence and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. In a large skillet heat remaining 1 tablespoon oil over medium-high heat. Add chops; cook 2 minutes or until browned, turning once.
Place chops on top of vegetable mixture. Roast 10 to 15 minutes more or until chops reach 145°F and vegetables are tender. Sprinkle with cheese. Drizzle servings with balsamic mixture.