Garlic Mustard Pork Chops with Potatoes and Carrots

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

4 pork chops

2 Tablespoons olive oil

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

1/2 teaspoon onion powder

1 teaspoon dijon mustard (or yellow mustard)

3-4 cloves minced garlic

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

1 pound small potatoes (cut in half)

2 large carrots or 1 cup baby carrots (cut into pieces or halved)

Minced parsley (for garnish, optional)

Directions

Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil. Set aside.

Season pork chops with garlic, lemon juice, salt and pepper (+ any other herbs or seasoning)

Toss the potatoes and carrots with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.

Place pork chops on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Season vegetables

Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.

Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.

Garnish with minced parsley, optional. Serve warm.

Nutrition

• Calories: 623 kcal
• Total Fat: 30 g
• Saturated Fat: 7 g
• Cholesterol: 151 mg
• Sodium: 842 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 52 g