Already have an account?
Get back to the
Dinner

Herbed Pork Chops with Parsnips and Squash

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

Yields

4 - 4 serving

Total Time

Cook Time

Ingredients

  • 1/3 c. apple juice
  • 2 tbsp. Dijon mustard
  • 1 1/2 lbs., quartered, seeded, cut into 1" wedges
  • cut into 1/8"-thick slices
  • 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
  • about 2 lbs.

Instructions

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.

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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.