Sheet-Pan Pork Chops With Maple Root Vegetables

Name: Sheet-Pan Pork Chops With Maple Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato medium; 8 ounces butternut squash peeled, chunks; 2 carrots medium; 2 parsnips medium; 1 tablespoon canola oil; 2 tablespoons maple syrup; 1/2 teaspoon salt for vegetables; 1/4 teaspoon paprika for vegetables; 1 dash cayenne pepper; black pepper to taste, for vegetables; 4 boneless pork loin chops about 1 inch thick, 1 1/2 lbs. total; 2 teaspoons light brown sugar firmly packed; 3/4 teaspoon salt for pork; 1/2 teaspoon paprika for pork; black pepper to taste, for pork

Servings: persons

1 sweet potato medium
8 ounces butternut squash peeled, chunks
2 carrots medium
2 parsnips medium
1 tablespoon canola oil
2 tablespoons maple syrup
1/2 teaspoon salt for vegetables
1/4 teaspoon paprika for vegetables
1 dash cayenne pepper
black pepper to taste, for vegetables
4 boneless pork loin chops about 1 inch thick, 1 1/2 lbs. total
2 teaspoons light brown sugar firmly packed
3/4 teaspoon salt for pork
1/2 teaspoon paprika for pork
black pepper to taste, for pork

1
Preheat oven to 400u00b0F.
2
Line an extra-large baking sheet with parchment paper.
3
Chop sweet potato (and squash chunks, if they're large) into 1/2-inch pieces. Place in a gallon-sized zip-top plastic bag.
4
Cut carrots and parsnips into 1/4-inch-thick slices. Add to the zip-top bag.
5
Add canola oil, maple syrup, salt, paprika, cayenne pepper, and black pepper to the zip-top bag.
6
Seal the bag and shake until the root vegetables are evenly coated.
7
Transfer root vegetables and marinade to the prepared baking sheet. Do not discard zip-top bag.
8
Roast vegetables for 15 minutes on the middle rack of oven, until they are just cooked enough to be pierced with a fork, but are not soft. Remove from oven and set aside.
9
Pat pork dry with paper towels. Place pork chops in the zip-top bag.
10
Add brown sugar, salt, paprika, and black pepper to pork in zip-top bag.
11
Seal the bag and shake to evenly coat pork chops in the spice rub.
12
Use a heatproof spatula to clear a space among the vegetables in the center of baking sheet for pork chops.
13
Transfer pork chops to the center of baking sheet.
14
Transfer the baking sheet to the middle rack of oven.
15
Roast pork and vegetables for 15 minutes on the middle rack of oven.
16
Open the oven door and stir vegetables. Continue roasting for 5-7 minutes, or until pork reaches an internal temperature of 145u00b0F and root vegetables are slightly caramelized.
17
Check to see that pork and vegetables are done. Remove from oven or add time as needed.
18
Allow pork to rest on the baking sheet for 3-4 minutes. Plate and serve. Leftovers may be stored in the refrigerator for up to 2 days.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 sweet potato medium, 8 ounces butternut squash peeled, chunks, 2 carrots medium, 2 parsnips medium, and more.

Yes, Sheet-Pan Pork Chops With Maple Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!