Herbed Pork Chops with Parsnips and Squash

Готовим Meat Herbed Pork Chops with Parsnips and Squash

Herbes de Provence and Dijon mustard give this satisfying dinner irresistible French flair for minimal effort.

  1. Heat oven to 425°F. Coat 17 1/4" x 11 1/2" rimmed baking sheet with cooking spray. Mix juice and mustard; reserve 2 Tbsp. In bowl, toss squash, parsnips and onion with 1 tsp. herbes, 1/2 tsp. cinnamon, 1/4 tsp. salt, 1/4 tsp. pepper, and remaining mustard mixture. Spread over baking sheet. Roast 20 min.
  2. Mix remaining herbes, cinnamon, salt, and pepper; rub over chops. Remove vegetables from oven. Move vegetables to one side of baking sheet. Place chops in single layer on other side of baking sheet; brush with reserved mustard mixture. Roast 15 min. or until chops are no longer pink near bones and vegetables are tender.

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1/3 c. apple juice
2 tbsp. Dijon mustard
1 acorn squash 1 1/2 lbs., quartered, seeded, cut into 1" wedges
1 lb. parsnips cut into 1/8"-thick slices
1 small red onion cut into 1/2" wedges
1 1/2 tsp. dried herbes de Provence
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cracked pepper
4 bone-in center-cut pork chops about 2 lbs.

Adv

Autors
Preparation time
20
Cooking time
55
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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