Sheet-Pan Maple-Mustard Pork Chops & Carrots

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 376 kcal

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

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