Recipe Library
Sheet-Pan Maple-Mustard Pork Chops & Carrots
Maple-mustard glaze caramelizes on juicy bone-in pork chops while rainbow carrots roast until tender and sweet, their ginger-turmeric aroma mingling with garlic. Each bite delivers savory pork against the carrots’ warm, earthy sweetness, finished with bright parsley.
- Total
- 26 min
- Prep
- 10 min
- Cook
- 16 min
- Serves
- 4
Nutrition per Serving
- Calories
- 376
- Protein
- 25g
- Carbs
- 21g
- Fat
- 21g
- Fiber
- 5g
- Sugar
- 11g
- Sodium
- 453mg
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 1/2 pounds rainbow carrots, cut diagonally into 1/4-inch slices
- 2 teaspoons finely chopped garlic
- 1 teaspoon coarsely chopped peeled fresh ginger
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground pepper
- 1/4 cup chopped flat-leaf parsley
Instructions
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- 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.
- 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.