Directions:
- Brush roasting pan with 1 tsp of the oil.
- Place pork chops in pan; season with salt and pepper.
- Cut pears into quarters and remove cores; cut each 1quarter in half, In a small bowl, toss parsnips with remaining oil.
- Place pears and parsnips on and around chops.
- Cover with foil and bake in a 375F oven for about 20 minutes.
- GLAZE: In a small bowl, whisk together mustard, maple syrup and garlic; brush over pork chops, pears and parsnips.
- Bake, uncovered, for 5-10 minutes more or until parsniips are tender and juices run clear when pork is pierced and just a hint of pink remains inside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.44 Kcal (3519 kJ) | ||
| Calories from fat | 268.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.87g | 46% | |
|---|---|---|---|
| Cholesterol | 197.27mg | 66% | |
| Sodium | 186.52mg | 8% | |
| Potassium | 1447.42mg | 31% | |
| Total Carbs | 70.61g | 24% | |
| Sugars | 39.75g | 159% | |
| Dietary Fiber | 13.28g | 53% | |
| Protein | 65.97g | 132% | |
| Vitamin C | 35mg | 58% | |
| Iron | 6.2mg | 35% | |
| Calcium | 219.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 145.78 Kcal (610 kJ) | ||
| Calories from fat | 46.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 46% | |
|---|---|---|---|
| Cholesterol | 34.22mg | 66% | |
| Sodium | 32.35mg | 8% | |
| Potassium | 251.06mg | 31% | |
| Total Carbs | 12.25g | 24% | |
| Sugars | 6.89g | 159% | |
| Dietary Fiber | 2.3g | 53% | |
| Protein | 11.44g | 132% | |
| Vitamin C | 6.1mg | 58% | |
| Iron | 1.1mg | 35% | |
| Calcium | 38.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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