Categories: Meals

Ingredients

• 4 baby carrots, peeled and halved lengthwise
• 1 small rutabaga, peeled, halved and cut into 3x3/4-inch. sticks
• 1 small red onion, peeled and cut into 4 wedges
• 3 small red potatoes, quartered
• 2 tbsp olive oil, divided
• 3 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1/2 tsp onion powder
• 4 center-cut bone-in pork chops
• 1 1/2 tbsp honey
• 1 tsp red wine vinegar
• 2 tsp minced fresh chives

Directions

1. Preheat oven to 450. Spray a 17×12-inch rimmed baking sheet with cooking spray.

2. On prepared pan, toss together carrots, rutabaga, onion, potatoes, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper; arrange in a single layer.

3. Bake for 40 minutes, turning after 15 and 30 minutes.

4. Meanwhile, in a large skillet, heat remaining 1 tbsp oil over medium-high heat. In a small bowl, stir together 2 tsp salt, onion powder, and remaining 1/2 pepper; sprinkle all over pork. Add pork to skillet; cook until lightly browned, about 2 minutes per side.

5. Spread vegetables to one side of pan; add pork chops to empty side of pan. Bake until pork is tender, 12-15 minutes, turning pork and vegetables once. Remove from oven. Transfer pork and vegetables once. Remove from oven. Transfer pork to a serving platter, and loosely cover with foil.

6. In a small bowl, stir together honey and vinegar. Spread vegetables onto entire pan; and drizzle with honey mixture. Bake until glazed, about 5 minutes. Sprinkle with chives and remaining 1/2 tsp salt; serve immediately with pork.

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