Sheet Pan Maple Mustard Pork Chops Carrots
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon whole-grain mustard
- 1 tablespoon maple syrup
- 4 (5 ounce) bone-in, center-cut pork chops (1/2 inch thick)
- 1 ½ pounds rainbow carrots, cut diagonally into 1/4-inch slices
- 2 teaspoons finely chopped garlic
- 1 teaspoon coarsely chopped peeled fresh ginger
- ½ teaspoon ground turmeric
- ¾ teaspoon kosher salt
- ¾ teaspoon ground pepper
- ¼ cup chopped flat-leaf parsley
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