Recipe Image

Sheet-Pan Maple-Mustard Pork Chops & Carrots

  • 10 m
  • 30 m
Adam Hickman
“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.”


    • 4 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon whole-grain mustard
    • 1 tablespoon maple syrup
    • 4 (5 ounce) bone-in, center-cut pork chops ( ½ inch thick)
    • 1½ pounds rainbow carrots, cut diagonally into ¼-inch slices
    • 2 teaspoons finely chopped garlic
    • 1 teaspoon coarsely chopped peeled fresh ginger
    • ½ teaspoon ground turmeric
    • ¾ teaspoon kosher salt
    • ¾ teaspoon ground pepper
    • ¼ cup chopped flat-leaf parsley


  • 1 Position a rack in the lower third of the oven and preheat to 450°F.
  • 2 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.
  • 3 Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145°F, about 4 minutes. Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more. Serve sprinkled with parsley.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019