This quick pork chop recipe is the perfect autumnal weeknight dinner. First, you’ll coat pork chops with a spicy maple-mustard glaze, then broil them to create a mouthwatering caramelized crust on each piece. These bake alongside savory-sweet parsnips, fennel, and apples, which play off the juicy meat. Fennel fronds are a fresh way to garnish this dish, but if you can’t find bulbs that have their stalks still intact, you can use chopped fresh parsley instead. Serve with a light, spicy red wine like pinot noir or Syrah, or a medium bodied white like Chardonnay or pinot gris.

Source: Real Simple magazine, October 2020

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Name: One-Tray Maple Pork Chops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: not set
Ingredients: (4) 8 ounce 1/2-in.-thick bone-in center-cut pork ch; 1 1/4 teaspoons kosher salt divided; 3/4 teaspoon freshly ground black pepper divided; 1 tablespoon whole-grain mustard; 1 tablespoon pure maple syrup; 1/4 cup Extra virgin olive oil divided; 1 pound parsnips thinly sliced (about 2 1/2 cups); 1 small bulb fennel cored and thinly sliced (about 3 cups), fronds reserved for serving; 2 small red apples such as Honeycrisp, sliced; 2 cloves Fresh garlic, peeled finely chopped

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INGREDIENTS

(4) 8 ounce 1/2-in.-thick bone-in center-cut pork ch
1 1/4 teaspoons kosher salt ; divided
3/4 teaspoon freshly ground black pepper ; divided
1 tablespoon whole-grain mustard
1 tablespoon pure maple syrup
1/4 cup Extra virgin olive oil ; divided
1 pound parsnips ; thinly sliced (about 2 1/2 cups)
1 small bulb fennel ; cored and thinly sliced (about 3 cups), fronds reserved for serving
2 small red apples ; such as Honeycrisp, sliced
2 cloves Fresh garlic, peeled ; finely chopped

INSTRUCTIONS

Step 1

Preheat oven to 450°F with rack in center position. Season pork with 1 teaspoon salt and ½ teaspoon pepper. Arrange on 1 side of a large, rimmed baking sheet. Whisk mustard, syrup, and 1 tablespoon oil in a small bowl; brush mixture on top of pork.

Step 2

Toss parsnips, fennel, apples, and garlic with remaining ¼ teaspoon each salt and pepper and 3 tablespoons oil in a large bowl until coated. Arrange mixture in a single layer on other side of baking sheet.

Step 3

Bake until vegetables are tender, about 10 minutes. Increase oven temperature to broil (do not remove baking sheet from oven). Broil until vegetables start to turn golden and slightly crisp and a thermometer inserted in thickest portion of pork registers 145°F, about 4 minutes. Top parsnip-fennel mixture with fennel fronds and serve.

NOTES

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One-Tray Maple Pork Chops

(4) 8 ounce 1/2-in.-thick bone-in center-cut pork ch
1 1/4 teaspoons kosher salt divided
3/4 teaspoon freshly ground black pepper divided
1 tablespoon whole-grain mustard
1 tablespoon pure maple syrup
1/4 cup Extra virgin olive oil divided
1 pound parsnips thinly sliced (about 2 1/2 cups)
1 small bulb fennel cored and thinly sliced (about 3 cups), fronds reserved for serving
2 small red apples such as Honeycrisp, sliced
2 cloves Fresh garlic, peeled finely chopped

Step 1 
Preheat oven to 450°F with rack in center position. Season pork with 1 teaspoon salt and ½ teaspoon pepper. Arrange on 1 side of a large, rimmed baking sheet. Whisk mustard, syrup, and 1 tablespoon oil in a small bowl; brush mixture on top of pork.

Step 2 
Toss parsnips, fennel, apples, and garlic with remaining ¼ teaspoon each salt and pepper and 3 tablespoons oil in a large bowl until coated. Arrange mixture in a single layer on other side of baking sheet.

Step 3
Bake until vegetables are tender, about 10 minutes. Increase oven temperature to broil (do not remove baking sheet from oven). Broil until vegetables start to turn golden and slightly crisp and a thermometer inserted in thickest portion of pork registers 145°F, about 4 minutes. Top parsnip-fennel mixture with fennel fronds and serve.

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Nutrition

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Serving Size: 1 (185g)
Recipe Makes: 4 Servings

Calories: 174
Calories from Fat: 62 (36%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 42.8mg		1 %
Potassium 689.6mg		18 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 20.6g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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