Recipe Thursday 05/01/25 ft. Sheet-Pan Maple-Mustard Pork Chops & Carrots

https://www.eatingwell.com/gallery/7985468/sheet-pan-summer-dinner-recipes-to-make-forever/ Picture: Sheet-Pan Maple-Mustard Pork Chops & Carrots

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

1. Position a rack in the lower third of the oven and preheat to 450 degrees F.

2. 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.

3. 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.