Name: Sheet-Pan Maple-Mustard Pork Chops & Carrots
Prep time: 10 min
Total time: 30 min
Ingredients: 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 (1/2 inch thick); 1.5 pounds rainbow carrots, cut diagonally into 1/4-inch slices; 2 teaspoons finely chopped garlic; 1 teaspoon coarsely chopped peeled fresh ginger; 0.5 teaspoon ground turmeric; 0.75 teaspoon kosher salt; 0.75 teaspoon ground pepper; 0.25 cup chopped flat-leaf parsley

Sheet-Pan Maple-Mustard Pork Chops & Carrots

3.8

(4)

3 Reviews

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

Updated on July 9, 2019

Prep Time:

10 mins

Additional Time:

20 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

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 (1/2 inch thick)
1 ½ pounds rainbow carrots, cut diagonally into 1/4-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

Directions

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 (per serving)

376	Calories
21g	Fat
21g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 pork chop and 1/2 cup carrots
Calories 376
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 5g	18%
Total Sugars 11g
Protein 25g	49%
Total Fat 21g	27%
Saturated Fat 4g	20%
Cholesterol 72mg	24%
Vitamin A 28737IU	575%
Vitamin C 16mg	17%
Folate 38mcg	10%
Sodium 453mg	20%
Calcium 91mg	7%
Iron 2mg	9%
Magnesium 47mg	11%
Potassium 893mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.