Honey Mustard Pork Chops
Savory Roasted Root Vegetables
Ingredients
- ¼ cup honey
- 2 Tbsp prepared yellow mustard
- 1 Tbsp butter
- 1½ lb center-cut boneless pork chops, ½-inch thick
- Garlic powder, or to taste
Instructions
- Mix honey and mustard together in a bowl until thoroughly combined.
- Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
- Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce.
- Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165°F, about 5 more minutes.
Side Dish Ingredients
- ⅔ cup diced, raw beet
- 2¾ carrots, diced
- ⅝ onion, diced
- 1⅓ cups diced potatoes
- 2¾ cloves garlic, minced
- 2 Tbsp and 2 tsp canned garbanzo beans, drained
- 1 Tbsp and 1 tsp olive oil
- 2 tsp dried thyme leaves
- Salt and pepper to taste
- 3 Tbsp and 1¾ tsp dry white wine
- ⅔ cup torn beet greens
Side Dish Instructions
- Preheat an oven to 400°F.
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9- x 13-inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven and stir in the wine.
- Return to the oven and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
287
|
143
|
430
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 18 | 21 | 39 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 150 | 95 | 245 |
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