Garlic pulls the sweet, savoury flavours of autumn together.
- Vegetable oil - 1 Tbsp (15ml)
- Ontario pork loin center chops ( 2lb/1kg ) - 4 bone-in
- Slightly under ripe Ontario pears - 3 peeled
- Ontario parsnips - 1-1 1/2lb (about 7 medium) peeled and cut into 2 1/2 inch pieces
- Smokey garlic seasoning - 2 Tbsp.
- Grainy mustard - 6 Tbsp (90ml)
- Ontario maple syrup - 1/4 cup (50ml)
- Ontario garlic fresh or frozen - 1 clove crushed
1. Brush roasting pan with 1 tsp (5ml) of the oil. Place pork chops in pan; season with 1 tbsp smokey garlic seasoning.
2. Cut pears into quarters and remove cores; cut each quarter in half. In small bowl, toss parsnips with remaining oil and smokey garlic seasoning. Place pears and parsnips on and around chops. Cover with foil and bake 375 F (190 C) oven for 20 minutes.
Glaze: In small bowl, whisk together mustard, maple syrup and Ontario garlic; brush over pork chops, pears and parsnips. Bake, uncovered for 5-10 minutes or until parsnips are tender and juices run clear when pork is pierced and just a hint of pink remains.
Serve on a rough garlic mashed potato.