Pork Chops and Roasted Root Vegetables

Name: Pork Chops and Roasted Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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

Submitted by ElizabethKnicely

"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!"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 4

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

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.
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.
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.
Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.