Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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


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

1 pork chop and 1/2 cup carrots
376 calories; protein 24.7g; carbohydrates 20.9g; dietary fiber 5.1g; sugars 11.1g; fat 21.1g; saturated fat 3.9g; cholesterol 71.7mg; vitamin a iu 28737IU; vitamin c 15.5mg; folate 38.2mcg; calcium 90.8mg; iron 1.6mg; magnesium 46.7mg; potassium 892.9mg; sodium 453.3mg.

3 1/2 lean protein, 3 1/2 vegetable, 3 fat