Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp pure maple syrup
• 2 tbsp mustard
• 2 tsp minced garlic
• 1/2 tsp fresh thyme leaves
• 4 bone-in, center-cup pork chops, about 3/4-inch thick
• 1 bag Roaster Carrots
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp chopped fresh parsley, for garnish

Directions

1. Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.
2. In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, mustard, garlic and thyme.
3. Place carrots on the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and about one-third of the maple-mustard glaze. Season with half of the salt and pepper and toss until evenly coated.
4. Roast carrots for 10 minutes. While the carrots roast, season the pork chops with the remaining salt and pepper. Remove the baking sheet from the oven, toss the carrots and arrange them around the edges of the pan. Place the pork chops in the center and generously brush both sides with the remaining maple-mustard glaze.
5. Return the pan to the oven and roast for 12–15 minutes, or until the pork chops reach an internal temperature of 145°F and the carrots are tender and caramelized.
6. For additional caramelization, broil for 1–2 minutes, watching closely to prevent the maple glaze from burning.
7. Let the pork chops rest for 3 minutes. Sprinkle with fresh parsley and serve.