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Pork Chops and Roasted Root Vegetables

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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!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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