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4 tablespoons extra-virgin olive oil, divided
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1 tablespoon whole-grain mustard
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1 tablespoon maple syrup
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4 (5 ounce) bone-in, center-cut pork chops (1/2 inch thick)
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1 ½ pounds rainbow carrots, cut diagonally into 1/4-inch slices
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2 teaspoons finely chopped garlic
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1 teaspoon coarsely chopped peeled fresh ginger
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½ teaspoon ground turmeric
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¾ teaspoon kosher salt
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¾ teaspoon ground pepper
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¼ cup chopped flat-leaf parsley
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.
Nutrition Information
116
Calories
30g
Carbohydrates
16g
Protein
722mg
Potassium
6g
Fiber
3g
Sugar
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