You need just one pan for this satisfying weeknight dinner.
Rainbow carrots add colorful pizazz, but regular orange carrots are a just-as-tasty substitute.
Pork dries out easily–using an instant-read thermometer ensures meat is cooked safely, but still moist.
Photo:Johnny Autry; Food Stylist and Prop Stylist: Charlotte Autry
Place pork chops on one side of a rimmed baking sheet.
Brush the tops with the oil mixture.
Place carrots on the other side and drizzle with the remaining 3 tablespoons oil.
Sprinkle garlic, ginger and turmeric on the carrots and toss to coat.
Season everything with salt and pepper.
Roast for 10 minutes.
Turn broiler to high.
Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more.
Serve sprinkled with parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
