Tonight I decided to pair something a little more modern with something a little more rustic:
Honey mustard pork chops with roasted root vegetables
I cut up a few carrots, one large parsnip and one turnip. Then, I added 4 whole cloves of garlic and half an onion, cut in large pieces. I seasoned with salt, ground sage and coriander and tossed with olive oil. Then, I roasted them in a ceramic dish for 30 minutes at 425 degrees.
While the veggies cooked, I spread honey mustard on two pork chops and fried them for about 6 minutes on each side until they were cooked through and the mustard created a crust around the chops.