Sheet-Pan Maple-Mustard Glazed Pork & Carrots
This hassle-free weeknight dinner balances the natural sweetness of maple syrup with the tangy kick of whole-grain mustard and a hint of apple cider vinegar. While the rainbow carrots offer a visual pop and anti-inflammatory benefits, the subtle addition of fresh thyme brings an earthy aroma that perfectly complements the savory roasted pork.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
Produce & Protein
- 4 (5-ounce) bone-in, center-cut pork chops, approx. 1/2 inch thick (about 570g total)
- 1 ½ pounds rainbow carrots (or orange carrots), scrubbed and cut diagonally into 1/4-inch slices (about 680g)
- 2 teaspoons garlic, fresh, minced (approx. 2 cloves)
- 1 teaspoon fresh ginger, peeled and coarsely chopped (about 5g)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Pantry, Glaze & Seasonings
- 4 tablespoons extra-virgin olive oil, divided (60 ml)
- 1 tablespoon pure maple syrup (15 ml)
- 1 tablespoon whole-grain mustard (15g)
- 1 teaspoon apple cider vinegar (5 ml)
- ¾ teaspoon kosher salt, divided (about 4g)
- ¾ teaspoon ground black pepper, divided (about 2g)
- ½ teaspoon ground turmeric (approx. 1g)
Instructions
- Preheat and Prepare: Position an oven rack in the center position and preheat the oven to 425°F (220°C). (Note: This is slightly lower than typical high-heat roasting to prevent the maple glaze and olive oil from smoking). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Season the Vegetables: In a large mixing bowl, toss the sliced carrots with 3 tablespoons (45 ml) of the olive oil, the minced garlic, chopped ginger, ground turmeric, and fresh thyme. Season with half of the salt and pepper. Toss well until the carrots are evenly coated in the spices and oil.
- Make the Glaze: In a separate small bowl, whisk together the remaining 1 tablespoon (15 ml) of olive oil, whole-grain mustard, maple syrup, and apple cider vinegar until emulsified.
- Arrange the Pan: Place the pork chops on one side of the prepared baking sheet. Pat them dry with a paper towel, then season with the remaining salt and pepper. Brush the tops generously with the maple-mustard glaze. Arrange the seasoned carrots in a single layer on the other side of the pan.
- Roast: Roast in the preheated oven for 12 to 15 minutes. The pork should be starting to cook through, and the carrots should be softening.
- Broil to Finish: Turn the oven to the broiler setting (high). Watch closely to prevent burning the sugary glaze. Broil for 3 to 5 minutes, or until an instant-read thermometer inserted into the thickest part of the pork (away from the bone) registers 145°F (63°C) and the carrots are tender and slightly caramelized.
- Rest and Serve: Remove from the oven immediately. Transfer the pork chops to a plate and let them rest for 5 minutes (this locks in the juices). Serve warm with the roasted carrots.
Notes
- Pork Texture: Do not skip the resting step. Pork chops are lean and can dry out quickly; resting allows the fibers to relax and reabsorb moisture.
- Carrot Size: Ensure the carrots are cut to a uniform 1/4-inch thickness so they cook at the same rate as the pork. If your chops are very thin, remove the pork when it hits temperature and let the carrots roast for a few extra minutes alone.
- Dietary Variations:
- Keto/Low-Carb: Reduce carrots to 8oz and mix with radishes or zucchini. Substitute the maple syrup with a sugar-free maple flavored syrup.
- Paleo/Whole30: Ensure the mustard contains no added sugar or sulfites.
- Allergy Alert: This recipe is naturally Gluten-Free, Dairy-Free, and Nut-Free. Always check the labels on your mustard and spices to ensure they were processed in a certified facility if severe allergies are a concern.
Nutrition Facts (per serving): Calories: 390 kcal | Total Fat: 23 g (Saturated Fat: 4.5 g) | Cholesterol: 65 mg | Sodium: 540 mg | Total Carbs: 21 g (Fiber: 5 g, Sugars: 11 g, Net Carbs: 16 g) | Protein: 28 g | Key Nutrients: Vitamin A (High), Potassium
These values are approximate and may vary based on ingredients and preparation.