Za’atar Pork Chops with Creamy Parmesan Sauce
1 pound fingerling potatoes, quartered
6 large carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
Salt and pepper
3 teaspoons za’atar seasoning, divided
4 bone-in thick-cut pork chops (6 to 8 ounces each)
4 tablespoons butter, cubed
2 cups heavy whipping cream
3 ounces Keystone Farms Cheese Parmesan, grated (1 cup)
Fresh thyme sprigs, optional
1 Heat oven to 400°F.
2 Place potatoes and carrots on a 17 x 12-inch baking pan. Drizzle with 1 1/2 tablespoons olive oil; toss to coat. Arrange vegetables in a single layer. Season with salt, pepper and 1/2 teaspoon za’atar seasoning. Bake for 30-40 minutes or until vegetables are tender, stirring once.
3 Meanwhile, season pork chops with salt, pepper and 1/2 teaspoon za’atar seasoning. Warm remaining olive oil in a large skillet over medium-high heat. Add pork chops; cook for 3-4 minutes on each side or until browned.
4 Place pork chops on a greased 15 x 10-inch baking pan. Bake for 10-12 minutes or until a thermometer inserted into meat reads 145°F. Transfer pork chops to a serving platter; tent with aluminum foil. Let rest for at least 3 minutes.
5 Melt butter in the same skillet over medium heat. Add remaining za’atar seasoning, stirring to loosen any browned bits from bottom of pan. Gradually whisk in cream. Bring cream just to a boil, stirring constantly. Reduce heat; cook and stir sauce for 2-3 minutes or until thickened.
6 Remove from the heat. Gradually whisk in parmesan until melted. Season with salt and pepper. Serve pork chops and vegetables with sauce. Garnish with thyme if desired.
- To make your own za’atar seasoning: Combine 2 1/2 teaspoons dried thyme, 1 teaspoon toasted sesame seeds, 1 teaspoon sumac, 1/2 teaspoon dried oregano and 1/4 teaspoon salt.
- Sumac is available in the spice aisle at Middle Eastern markets.
Wisconsin leads the production of award-winning parmesan cheese in the U.S. Its buttery, sweet and nutty flavors intensify with age.
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