Dijon-Crusted Pork Chops with Creamy Cavatappi and Roasted Root Vegetables

This dish brings together succulent pork chops coated in tangy Dijon mustard, served over springy cavatappi pasta swirled in a silky chive butter sauce. The roasted carrots and parsnips add a warm, caramelized sweetness that perfectly balances the savory elements.

Ready in just 40 minutes, this comforting meal is perfect for busy weeknights when you crave something hearty and delicious. The creamy pasta and tender pork make every bite satisfying.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Trim, peel and cut parsnips diagonally into ½-inch pieces. Halve, peel and thinly slice onion. Finely chop chives.
2. Toss carrots and parsnips on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, reserve 2 tsp flour in a small bowl. Place remaining flour in a shallow dish and season with salt. Once water boils, add cavatappi and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain. Return pasta to pot. Pat pork dry; season with salt and pepper. Coat pork in seasoned flour, shaking off excess.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned, 2-3 minutes per side. Transfer to a plate. Reduce heat to medium; add 1 tbsp butter, onion, salt and pepper. Cook, stirring, until onion softens and browns, 2-3 minutes.
5. Add reserved flour to pan; cook until slightly golden, 30-60 seconds. Add mustard, half the stock concentrates and 1 cup water; stir. Return pork to pan, cover and simmer 2-3 minutes. Uncover, flip pork and cook until pork is cooked through and sauce thickens, 2-3 minutes. If sauce is too thick, add a splash of water.
6. Return pot with pasta to medium-high heat. Stir in half the chives, remaining stock concentrate, ¼ cup reserved pasta water and 3 tbsp butter. Cook, stirring, until butter melts and pasta is coated, 2-3 minutes. If too thick, add more pasta water. Season with salt and pepper.
7. Divide pork, roasted vegetables and pasta among plates. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well in this recipe.

Can I substitute the pork chops with chicken?

Absolutely! Boneless chicken breasts or thighs can be used; adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.