Paleo Sheet Pan Mustard Pork Chops & Carrots

Ingredients

• 4 T. olive oil, divided
• 1 T. maple syrup
• 4 5-oz bone-in, center-cut pork chops (1/2 " thick)
• 1-1/2 lbs. carrots, cut diagonally
• 2 t. finely chopped garlic
• 1 t. coarsely chopped peeled fresh ginger
• 1/2 t. ground turmeric
• 3/4 t. salt
• 3/4 t. blk pepper
• 1/4 cup chopped parsely

Directions

1. epare a rack in the lower third oven and preheat to 450.

2. Whisk 1 T. oil, mustard and maple syrup in a small bowl. Place pork chops on one side of the rimmed baking sheet. Brush the tops with the oil mixture. Place carrots on the other side and drizzle with the remaining 3 T. oil. Sprinkle garlic, ginger and turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes.

3. Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145F about 4 minutes. Continue to cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more. Sprinkle parsely and serve.

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