Honey-Dijon Pork Chops and Roasted Carrots
Deliver sweet and tangy delight to your table with glazed pork chops topped with a velvety mushroom-cream sauce and served with sweet roasted carrots.
4 Serving(s)
Ingredients
- 1 lb. Schnucks boneless pork chops
- 4 tbsp. Schnucks honey
- 5 tbsp. Schnucks olive oil, divided
- 1/4 cup Schnucks Dijon mustard
- 1 lb. pkg. Schnucks baby carrots
- 3 oz. baby bella mushrooms, sliced
- 1 cup Schnucks sour cream
- 2 tbsp. chopped fresh parsley, for garnish
- 4 tbsp. Schnucks sliced almonds, for garnish
Instructions
- Preheat oven to 400 degrees.
- Coat a sheet pan with cooking spray; arrange pork chops on one end. In a medium bowl, whisk together honey, 4 tablespoons oil and Dijon. Reserving 2 tablespoons for carrots, brush onto chops. Season with salt and pepper, if desired.
- Toss together reserved honey mixture and carrots. Arrange on other end of sheet pan. Roast until pork reaches an internal temperature of 145 degrees and carrots are tender, 25–30 minutes.Transfer pork to a cutting board and let rest 5 minutes before slicing.
- Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium. Cook mushrooms, stirring occasionally, until softened, 3–4 minutes. Stir In sour cream and cook until warmed through. Season with salt and pepper, if desired.
- Spoon mushroom mixture over pork and serve with carrots garnished with almonds and parsley.
Nutrition Facts
625 Calories Per ServingFat: 42gSaturated Fat: 11gCholesterol: 129mgSodium: 330mgCarbohydrates: 29gFiber: 4gSugars: 21gProtein: 35gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe