One-pan wonderful!

When everything is roasted on a single sheet pan, dinner is a snap—to make and clean up—any night of the week!

Herbed Pork Chops with Parsnips and Squash Herbes de Provence and Dijon mustard give this satisfying dinner irresistible French flair for minimal effort ⅓ cup apple juice2 Tbs. Dijon mustard1 acorn squash,½ lbs., quartered, seeded, cut into1" wedges1 lb. parsnips, cut into ⅛"-thick slices1 small red onion, cut into ½" wedges½ tsp. dried herbes de Provence¾ tsp. ground cinnamon½ tsp. salt½ tsp. cracked pepper4 bone-in center-cut pork chops, about 2 lbs. • Heat oven to 425°F. Coat 17 ¼"x11 ½" rimmed baking sheet with cooking spray. Mix juice and mustard; reserve 2 Tbs. In bowl, toss squash, parsnips and onion with 1 tsp. herbes, ½ tsp. cinnamon, ¼ tsp. salt, ¼ tsp. pepper and remaining mustard mixture. Spread over baking sheet. Roast 20 min. • Mix remaining herbes, cinnamon, salt and pepper; rub over…

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Woman's World (Digital) - 1 Issue, October 1, 2018

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