Pork Chops and Roasted Root Vegetables

From Woman's Day The secret to this winning dish is its sweet and tangy vinaigrette, made with whole-grain mustard, maple syrup, olive oil and scallions. Use it on roasted squash, sweet potatoes-any root vegetable you like!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3⁄4 lb carrot, cut into 3-in sticks
• 3⁄4 lb parsnip, cut into 3-in sticks
• 4  tablespoons olive oil
• 2  teaspoons olive oil
•  kosher salt
•  black pepper
• 4 (1 inch)  thick  pork chops or 2  lbs  pork chops
• 1  tablespoon  whole grain mustard
• 1  tablespoon maple syrup
• 2  scallions, thinly sliced

Directions

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.