Categories: Meals

Ingredients

• 4 tbsp. olive oil, divided
• 1 tbsp. whole-grain mustard
• 1 tbsp. maple syrup
• 4 bone-in, center-cut pork chops
• 1 1/2 lbs. rainbow carrots, cut diagonally into 1/4-inch slices
• 2 tsp finely chopped garlic
• 1 tsp coarsely chopped peeled fresh ginger
• 1/2 tsp ground turmeric
• 3/4 tsp kosher salt
• 3/4 tsp ground pepper
• 1/4 cup chopped flat-leaf parsley

Directions

1. Position a rack in the lower third of the oven and preheat to 450.

2. Whisk 1 tbsp. 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 tbsp. oil. Sprinkle garlic, ginger, turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes.

3. Turn broiler to high. Broil until cooked through, about 4 minutes. Continue cooking the carrots until tender and glazed, 2-5 minutes more. Serve sprinkled with parsley.

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