Pork Chops And Roasted Root Vegetables - cooking recipe

Ingredients

3/4 lb carrot, cut into 3-in sticks
3/4 lb parsnip, cut into 3-in sticks
4 tablespoons olive oil
2 teaspoons olive oil
kosher salt
black pepper
4 (1 inch) thick pork chops or 2 lbs pork chops
1 tablespoon whole grain mustard
1 tablespoon maple syrup
2 scallions, thinly sliced

Preparation

Heat oven to 424\u00b0F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.