Pork Chops Baked With Potatoes And Pears - cooking recipe

Ingredients

Vegetables
2 medium parsnips (or 2 turnips or 4 carrots)
2 large potatoes
1/4 cup extra virgin olive oil
1/4 cup fresh thyme, divided
10 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
Chops
2 tablespoons butter, softened
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
4 pork chops, center cut 1/2 inch thick
2 pears, firm, halved and seed center removed

Preparation

Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices.
Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes.
While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center.
Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.