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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.

Adam Hickman
Source: EatingWell Magazine, April 2019


Recipe Summary

10 mins
30 mins


Ingredient Checklist


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

  • 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; protein 24.7g 49% DV; carbohydrates 20.9g 7% DV; dietary fiber 5.1g 20% DV; sugars 11.1g; fat 21.1g 32% DV; saturated fat 3.9g 19% DV; cholesterol 71.7mg 24% DV; vitamin a iu 28737IU 575% DV; vitamin c 15.5mg 26% DV; folate 38.2mcg 10% DV; calcium 90.8mg 9% DV; iron 1.6mg 9% DV; magnesium 46.7mg 17% DV; potassium 892.9mg 25% DV; sodium 453.3mg 18% DV.


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