This simple Sheet-Pan Maple-Mustard Pork Chops and Carrots recipe will make making dinner easier. The tasty mix of maple syrup and Dijon mustard makes a tasty glaze for the pork, and the baby carrots roast to perfection at the same time.
Ingredients: 4 bone-in pork chops. 1 pound baby carrots. 2 tablespoons olive oil. 3 tablespoons Dijon mustard. 2 tablespoons pure maple syrup. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and black pepper to taste. Chopped fresh parsley for garnish.
Instructions: Start by heating the oven to 400F 200C. Mix olive oil, Dijon mustard, maple syrup, minced garlic, dried thyme, salt, and black pepper in a small bowl. This will make the marinade. Put the baby carrots and pork chops on a large sheet pan so that they are all in one layer. Make sure that the pork chops and carrots are well covered on both sides with the maple-mustard marinade. Roast in an oven that has already been heated for 25 to 30 minutes, or until the pork reaches 145F 63C and the carrots are soft. Halfway through the cooking time, stir the carrots. Take it out of the oven and give it a minute or two to cool down. Before serving, sprinkle with chopped fresh parsley. When you serve these tasty Sheet-Pan Maple-Mustard Pork Chops and Carrots hot, the sweet and savory flavors go well together. Add your favorite side dishes to make a full and satisfying meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
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