Sheet Pan Honey Mustard Pork Chops with Roasted Golden Beets

• Honey Mustard Glaze:
• 2 Tbsp Dijon mustard
• 2 Tbsp olive oil
• 2 Tbsp honey
• Salt and pepper
• Pork and Vegetables:
• 8-10 baby beets*, trimmed and halved
• 1/2 red onion sliced
• Olive oil
• Salt and Pepper to taste
• 4 bone-in pork loin chops
• Garnish: chopped fresh parsley

Preheat oven to 350° F. In a small bowl, whisk mustard, olive oil, honey, salt, and pepper (to taste) until thoroughly combined and set aside.

In a medium bowl, toss beets with 2 tsp olive oil and a pinch of salt and pepper. Spread beets across a Nonstick Half Sheet and bake for 8-10 minutes. While beets are baking, prepare onion and toss with olive oil to evenly coat in a small bowl. Set aside.

Remove beets from oven and evenly place pork chops across pan. Using a brush, generously rub top side of pork with honey mustard mixture until fully coated. Flip pork chops and repeat on the other side until mixture is completely used. Add onions to pan and place back in the oven.

Bake until pork chops are fully cooked and vegetables tender, around 30-40 minutes** or until internal temperature of pork reaches 145°. Serve immediately, topped with chopped parsley.

* If using regular sized golden beets (halved), increase pre-baking time to 10-12 minutes before adding pork and onions to the pan.

**Cooking times vary on size of pork chops used. Increase baking time stated for thick cut pork chops until done