Pork Chops and Roasted Root Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Woman's Day The secret to this winning dish is its sweet and tangy vinaigrette, made with whole-grain mustard, maple syrup, olive oil and scallions. Use it on roasted squash, sweet potatoes-any root vegetable you like! Ingredients:
3/4 lb carrot, cut into 3-in sticks |
3/4 lb parsnip, cut into 3-in sticks |
4 tablespoons olive oil |
2 teaspoons olive oil |
kosher salt |
black pepper |
4 (1 inch) thick pork chops or 2 lbs pork chops |
1 tablespoon whole grain mustard |
1 tablespoon maple syrup |
2 scallions, thinly sliced |
Directions:
1. Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
2. Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
3. Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
4. Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.
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