Yields: 3 servings Prep time: 12 minutes Cook time: 15-20 minutes
Ingredients
- For the Pork & Glaze:
- 2 teaspoons extra-virgin olive oil
- 2 ¼ teaspoons whole-grain mustard
- 2 ¼ teaspoons pure maple syrup
- ½ teaspoon apple cider vinegar (optional, for extra tang)
- 3 bone-in center-cut pork chops (approx. 5 oz / 140g each, about ½ inch / 1.25 cm thick)
- For the Carrots:
- Approx. 1 lb 2 oz (510g) rainbow carrots (or regular carrots), scrubbed or peeled, cut diagonally into ¼-inch thick slices
- 2 tablespoons + 1 teaspoon extra-virgin olive oil (divided from above, approx. 3 tbsp total oil for recipe)
- 1 ½ teaspoons finely chopped garlic
- ¾ teaspoon finely minced or grated fresh ginger
- ⅜ teaspoon ground turmeric
- ¼ teaspoon smoked paprika (optional)
- Seasoning & Garnish:
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat Oven: Position an oven rack in the lower third of the oven (leaving space above for broiling later). Preheat the oven to 450°F (230°C). Have a large rimmed baking sheet ready.
- Prepare Glaze & Pork: In a small bowl, whisk together 2 teaspoons of the olive oil, the whole-grain mustard, maple syrup, and optional apple cider vinegar. Place the 3 pork chops on one half of the rimmed baking sheet. Brush the glaze mixture evenly over all sides of the pork chops.
- Prepare Carrots: Place the sliced carrots on the other half of the baking sheet. Drizzle with the remaining 2 tablespoons + 1 teaspoon of olive oil. Sprinkle the chopped garlic, minced/grated ginger, ground turmeric, and optional smoked paprika over the carrots. Toss the carrots directly on the baking sheet until evenly coated with oil and seasonings. Spread them into a relatively even layer.
- Season and Roast: Sprinkle approximately half of the salt and pepper (¼ tsp each) evenly over the pork chops. Sprinkle the remaining half of the salt and pepper over the seasoned carrots. Place the baking sheet on the lower rack in the preheated oven. Roast for 10 minutes.
- Broil Pork: After 10 minutes of roasting, switch the oven setting to Broil (High). Keep the baking sheet on the lower rack (or move slightly higher if needed, but not directly under the element initially). Broil for 3-5 minutes, or until an instant-read thermometer inserted into the thickest part of a pork chop (avoiding bone) registers 145°F (63°C). Pork chop cooking time under the broiler can vary, so using a thermometer is highly recommended to avoid overcooking.
- Check Carrots & Rest Pork: Check the carrots for tenderness. If the pork chops reach 145°F but the carrots are not yet tender and slightly glazed, carefully remove the pork chops from the baking sheet and transfer them to a plate. Tent the pork chops loosely with foil and let them rest for at least 5 minutes. Return the baking sheet with just the carrots to the oven under the broiler for another 2-5 minutes, watching closely, until they reach desired tenderness and glaze.
- Serve: Serve the rested pork chops alongside the roasted ginger-turmeric carrots. Sprinkle generously with chopped fresh parsley before serving.
Recipe Notes:
- Pork Chop Thickness: This timing is based on ½-inch thick chops. Adjust broiling time slightly for thicker or thinner chops, always relying on the internal temperature for accuracy.
- Doneness: Cooking pork to 145°F (63°C) followed by a rest results in a safe and juicy chop (it may still have a hint of pink).
- Broiling: Keep a close eye on food under the broiler as it can brown or burn quickly. Adjust rack position if needed.
- Carrots: Rainbow carrots add visual appeal, but regular orange carrots work perfectly well.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases for bone-in center-cut pork chops, rainbow carrots, and optional additions. Actual values may vary based on specific brands, fat trim on pork, and precise measurements.)
- Calories: Approx. 376 kcal
- Total Fat: Approx. 19.7 g
- Saturated Fat: Approx. 4.5 g (Estimate)
- Total Carbohydrates: Approx. 20 g
- Dietary Fiber: Approx. 7 g (Estimate)
- Total Sugars: Approx. 10 g (Estimate)
- Protein: Approx. 21.7 g
- Sodium: Approx. 450 mg (Estimate)
