Herbed Pork Chops with Parsnips and Squash

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

Recipe «Herbed Pork Chops with Parsnips and Squash» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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..

Ingredients:

• 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. 

Instructions

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.