Preheat oven to 400 degrees. Peel the carrot and parsnip and cut into 1/4-inch rounds on a slight diagonal. Strip the thyme leaves off the sprig and roughly chop.

Toss carrots and parsnips on a baking sheet with the pearl onions, half the thyme, 1 tablespoon olive oil, salt, and pepper. Place in the oven for 6-8 minutes to start the cooking process (we'll continue cooking the vegetables after the pork is added!)

Meanwhile, mince or grate the garlic. In a small bowl, combine sugar, garlic, 1/4 teaspoon cayenne, 1 tablespoon olive oil, and a large pinch of salt. HINT: If you have brown sugar on hand, try using that instead of the white sugar for a deeper flavor! Season the pork chops with salt and pepper on both sides. Rub the sugar mixture onto the pork chops, coating them evenly on all sides. Place the pork onto the center of the baking sheet with the vegetables and cook for about 15 minutes or until the pork is cooked to your desired doneness and vegetables are soft and caramelized. Remember to toss the veggies half way through!

Take vegetables and pork out of the oven and remove from the baking sheet. Scrape any brown bits and juices on the baking sheet into a small pan, then add the stock concentrate, remaining thyme, and 1/2 cup water. Bring to a simmer over medium heat and cook until slightly thickened, 2-3 minutes. Season with salt and pepper, if necessary.

Slice pork against the grain and serve atop the roasted vegetables. Drizzle over the pan sauce and enjoy! Tip: Feel free to play around with the type of sweetener you use for the rub. Any granulated sugar would do the trick: muscovado, turbinado, or brown sugars (light, dark, or both!).