Pork Chop & Roasted Root Vegetables
Serves 1
Active: 25 min
Total: 25 min
Ingredients
1 medium carrot, cut into 3-in. sticks
1 small parsnip, cut into 3-in. sticks
5 tsp olive oil
Kosher salt and black pepper
1 bone-in pork chop (1 in. thick; about 8 oz)
1 tsp whole-grain mustard
1 tsp maple syrup
1 scallion, thinly sliced
1. Heat oven to 425 degrees Farenhiet. On a rimmed baking sheet, toss carrot, parsnip, 2 tsp oil, 1/4 tsp salt and 1/8 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 1/4 tsp salt and 1/8 tsp pepper, and cook until browned, 2 to 3 minutes per side.
3. Transfer the pork to the baking sheet, nesting it among the vegetables, and roast until pork is cooked through and vegetables are tender, 6 to 8 minutes more.
4. In a small bowl, combine mustard, syrup, remaining 1 tsp oil and scallion. Serve with the pork and vegetables.
Woman's Day, January 2011, p. 125.
