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You need just one pan for this satisfying weeknight dinner. A sweet and savory maple-mustard glaze livens up baked pork chops, while the carrots are jazzed up with flavor-boosting and anti-inflammatory garlic, ginger and turmeric. Rainbow carrots add colorful pizazz, but regular orange carrots are a just-as-tasty substitute. Pork dries out easily--using an instant-read thermometer ensures meat is cooked safely, but still moist. Source: EatingWell Magazine, April 2019

Adam Hickman
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Ingredients

Directions

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.

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  • Whisk 1 tablespoon oil, mustard and maple syrup in a small bowl. Place pork chops on one side of a rimmed baking sheet. Brush the tops with the oil mixture. Place carrots on the other side and drizzle with the remaining 3 tablespoons oil. Sprinkle garlic, ginger and turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes.

  • Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145 degrees F, about 4 minutes. Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more. Serve sprinkled with parsley.

Nutrition Facts

376 calories; 21.1 g total fat; 3.9 g saturated fat; 72 mg cholesterol; 453 mg sodium. 893 mg potassium; 20.9 g carbohydrates; 5.1 g fiber; 11 g sugar; 24.7 g protein; 28737 IU vitamin a iu; 15 mg vitamin c; 38 mcg folate; 91 mg calcium; 2 mg iron; 47 mg magnesium;

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