Experience the ease and flavor of this one-pan meal, perfect for a hassle-free weeknight dinner. Juicy pork chops are glazed with a sweet and savory maple-mustard mixture, accompanied by vibrant, spice-infused carrots. Using an instant-read thermometer ensures the pork is cooked to perfection without drying out.
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 bone-in center-cut pork chops (5 ounces each, ½ inch thick)
- 1 ½ pounds rainbow carrots cut diagonally into ¼-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
Instructions
- Position a rack in the lower third of the oven. Preheat to 450°F.
- In a small bowl, whisk together 1 tablespoon oil, mustard, and maple syrup. Place pork chops on one side of a rimmed baking sheet and brush them with the oil mixture.
- Place carrots on the other side of the sheet. Drizzle with the remaining 3 tablespoons oil. Sprinkle garlic, ginger, and turmeric over the carrots, tossing to coat. Season the pork and carrots with salt and pepper.
- Roast for 10 minutes.
- Switch the oven to broil on high. Broil the pork chops until an instant-read thermometer reads 145°F (about 4 minutes). If necessary, continue cooking the carrots until tender and glazed, 2 to 5 minutes more.
- Serve the pork and carrots sprinkled with chopped parsley.
Notes
Nutrition Facts (Per Serving)
- Calories: 376
- Fat: 21g
- Carbohydrates: 21g
- Protein: 25g
