Pork Chops and Roasted Root Vegetables Recipe

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Pork Chops and Roasted Root Vegetables
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  1. Heat oven to 424°F 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1697.22 Kcal (7106 kJ)
Calories from fat 1496.14 Kcal
% Daily Value*
Total Fat 166.24g 256%
Cholesterol 163.26mg 54%
Sodium 214.4mg 9%
Potassium 1377.34mg 29%
Total Carbs 27.83g 9%
Sugars 12.05g 48%
Dietary Fiber 7.14g 29%
Protein 22.41g 45%
Vitamin C 21mg 35%
Vitamin A 0.9mg 28%
Iron 0.9mg 5%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 395.38 Kcal (1655 kJ)
Calories from fat 348.54 Kcal
% Daily Value*
Total Fat 38.73g 256%
Cholesterol 38.03mg 54%
Sodium 49.95mg 9%
Potassium 320.86mg 29%
Total Carbs 6.48g 9%
Sugars 2.81g 48%
Dietary Fiber 1.66g 29%
Protein 5.22g 45%
Vitamin C 4.9mg 35%
Vitamin A 0.2mg 28%
Iron 0.2mg 5%
Calcium 23.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47
  • 47

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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