You need just one pan for this satisfying weeknight dinner.
4 Tbsp. olive oil, divided
1 Tbsp. whole-grain mustard
1 Tbsp. maple syrup
4 pork loin chops
1 lb. rainbow carrots, cut diagonally into ¼-inch slices
2 tsp. finely chopped garlic
1 tsp. chopped ginger
½ tsp. ground turmeric
¾ tsp. salt
¾ tsp. pepper
¼ cup chopped flat-leaf parsley
Position the rack in the lower third of the oven and preheat to 450 degrees. Whisk 1 tablespoon oil, mustard and maple syrup in a small bowl. Place pork shops 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 tablespoons oil. Sprinkle garlic, ginger and turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes. Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145 degrees, about 4 minutes. Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more.
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