(The ad below will not display on your printed page)
Sheet-Pan Maple-Mustard Pork Chops & Carrots
“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
1Position a rack in the lower third of the oven and preheat to 450°F.
2Whisk 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.
3Turn 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.