Ingredients Jump to Instructions ↓

  1. 3/4 lb carrots, cut into 3-in. sticks

  2. 3/4 lb parsnips, cut into 3-in. sticks

  3. 4 Tbsp plus 2 tsp olive oil Kosher salt and black pepper

  4. 4 bone-in pork chops (1 in. thick; about 2 lb total)

  5. 1 Tbsp whole-grain mustard

  6. 1 Tbsp maple syrup

  7. 2 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1⁄4 tsp pepper. Roast for 15 minutes.

  2. Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.

  3. Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.

  4. Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetables. Click here to find out how to make the single-serving version of this dish.


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