• 4servings
  • 25minutes
  • 533calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3
MineralsCopper, Natrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) carrots , cut into 3-in. sticks 3/4 pound(s) parsnips , cut into 3-in. sticks 4 tablespoon(s) olive oil

  2. 2 teaspoon(s) olive oil

  3. Kosher salt and black pepper

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

  5. 1 tablespoon(s) whole-grain mustard

  6. 1 tablespoon(s) 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.

  5. Click to find out how to make the single-serving version of this dish.


Send feedback