Herbed Pork Chops with Parsnips and Squash Recipe is a Sheet Pan Sensation

Name: Herbed Pork Chops with Parsnips and Squash Recipe is a Sheet Pan Sensation
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 - 4 servings
Cuisine: French
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.

Herbs and Dijon mustard infuse deep flavor into this satisfying supper

By Pam O'Brien

Reviewed by Julie Miltenberger

Comments

A sheet pan is my go-to kitchen essential when I want a dinner that cooks up with maximum flavor for minimal effort. I make a lot of different dishes with my sheet pan, but I’m always searching for new recipes to add to my weeknight rotation. That’s why I was so excited to try this herbed pork chops with parsnips and squash recipe. It’s super delicious, and it takes just 20 minutes to prep. The secret to this dish is a mixture made with Dijon mustard and apple juice that flavors the veggies and the chops. Then we toss them with some cinnamon and herbs de Provence, a classic blend of thyme, basil, rosemary, tarragon, marjoram, oregano and more, to give the meal some irresistible French flair. Oh la la!

Pop the veggies and meat in the oven to roast (your house will smell so good!), and in 35 minutes, dinner is done! Watch our video to see how fast and easy this yummy dinner is to make.

Yields

4 - 4 servings

Total Time

55 min

Prep Time

20 min

Cook Time

35 min

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.

Nutrition

Calories: 412
Fat: 15 gram
Saturated Fat: 5 gram
Protein: 30 gram
Carbohydrate: 39 gram
Fiber: 11 gram
Cholesterol: 74 mg
Sugar: 7 gram
Sodium: 548 mg

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