Pork chops, mashed parsnips, roasted carrots and plum sauce

Ingredients

• 4 Quebec pork chops, bone-in, approximately 2 cm (¾ in.) thick
• 1 tbsp. 15 mL olive oil

Mashed parsnip

• ¼ cup 60 mL butter, cubed
• 1 lb. 454 g parsnips, peeled and cubed
• 8 sage leaves, plus more for serving
• 1 cup 250 mL chicken broth
• ¾ cup 180 mL water

Balsamic plum sauce

• ⅓ cup 80 mL chopped onion
• 2 tsp. 10 mL fresh ginger, minced
• 1 pinch crushed red pepper flakes, or more to taste
• 2 tbsp. 30 mL butter
• 1 tbsp. 15 mL balsamic vinegar
• 3 ripe plums, black or red, pitted and chopped
• 3 tbsp. 45 mL water
• 1 tbsp. 15 mL maple syrup or honey

Maple-glazed carrot

• 1 lb. 454 g Nantes carrots, halved lengthwise
• ½ cup 125 mL water
• 2 tbsp. 30 mL butter
• 2 cloves garlic, minced
• 2 tbsp. 30 mL maple syrup or honey
• 1 tbsp. 15 mL fresh ginger, minced
• 2 tsp. 10 mL lemon juice
• 1 tsp. 5 mL garam masala
• 1 tsp. 5 mL cumin seeds, crushed

Your choice of green vegetable (thin broccolini stems sautéed with garlic, blanched green beans halved lengthwise, blanched green peas, spinach, kale or chard lightly sautéed in butter, small watercress salad drizzled with olive oil, etc.)