Preheat the oven to 400 degrees. Peel the carrots and parsnips and slice into 1/4 inch rounds on a slight diagonal. HINT: If your parsnip is very large, half lengthwise before slicing. Strip the thyme off the stems and roughly chop the leaves.

Toss the carrots, parsnips, pearl onions, and half the thyme on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 8-10 minutes to start the cooking process (we’ll finish cooking the vegetables after the pork is added!)

Mince or grate the garlic. In a small bowl, combine the garlic, a pinch of cayenne (to taste, it’s spicy!), a drizzle of olive oil, 4 Tablespoons sugar and a large pinch of salt. Season the pork on all sides with salt and pepper, then rub all over with the sugar mixture.

Clear a spot in the center of the baking sheet, then place the pork chops onto the middle of the sheet. Return to the oven for about 15 minutes, until the pork is cooked to desired doneness and the veggies are golden brown

Remove the pork and veggies from the oven and let the pork rest for 5 minutes. Add the stock concentrate, remaining thyme, and 1 cup water to a small pan. Bring to a simmer over medium heat until thickened and reduced by half, for 3-4 minutes. Taste and season with salt and pepper, if necessary.

Thinly slice the pork, then serve on a bed of roasted root vegetables. Drizzle with the pan-sauce and enjoy!