Sheet-Pan Pork Chops with Beans & Carrots

Ingredients

• 8 oz uncooked string beans, trimmed
• 4 medium uncooked carrots, peeled and cut into wedges
• 1 tsp olive oil
• 1½ tsp table salt, divided
• ¼ tsp black pepper
• 1 garlic clove, finely chopped (1 tsp)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 chops uncooked lean boneless pork chop(s), each ¾ inch thick
• 1 tsp fresh thyme, for garnish

Instructions

1. Preheat the oven to 400°F. Line a baking pan with parchment.
2. In a large bowl, toss the green beans, carrots, oil, and ½ tsp salt. Spread on the prepared pan. Roast for 15 minutes.
3. Meanwhile, in a small bowl, combine the remaining 1 tsp of salt, black pepper, garlic, mustard, and honey. Brush the honey mustard on both sides of the pork (reserving some of the honey mustard), then nestle the pork between the vegetables.
4. Roast for 10 minutes. Brush the pork with the remaining honey mustard and flip over. Stir the vegetables and return the pan to the oven. Roast until the pork registers 145°F and the vegetables are browned, about 5 minutes more. Garnish with thyme.
5. Serving Size: 1 pork chop, 1 cup of vegetables.