Pork Chops And Roasted Root Vegetables

• 3/4 lb carrot, cut into 3-in sticks
• 3/4 lb parsnip, cut into 3-in sticks
• 4 tablespoons olive oil
• 2 teaspoons olive oil
• kosher salt
• black pepper
• 4 (1 inch) thick pork chops or 2 lbs pork chops
• 1 tablespoon whole grain mustard
• 1 tablespoon maple syrup
• 2 scallions, thinly sliced

1. Heat oven to 424u0b0F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
2. Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
3. Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
4. Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.

carrot, parsnip, olive oil, olive oil, kosher salt, black pepper, pork chops, whole grain mustard, maple syrup, scallions

Taken from www.food.com/recipe/pork-chops-and-roasted-root-vegetables-495600 (may not work)