Step 1

Heat oven to 350 degrees. Cover baking sheet with foil. Chop carrots, potatoes and brussel sprouts. Chop or process pecans to a course crumb.

Step 2

HONEY BALSAMIC MARINADE - In a pint sized mason jar or small mixing bowl, combine balsamic vinegar, 1/4 cup dijon mustard, olive oil, maple syrup, salt and pepper. Shake to combine. Set aside.

Step 3

HONEY MUSTARD DIPPING SAUCE -In a second pint sized mason jar or small mixing bowl, combine yellow mustard and honey. Shake to combine. Set aside.

Step 4

WET MIX - In a shallow bowl, combine 2 eggs and the remaining Tbs of dijon mustard. Whisk to combine. Set aside.

Step 5

PECAN CRUST - In a shallow bowl, combine chopped pecans, 1 TBS paprika, 1/2 tsp salt and 1/4 tsp pepper. Stir to combine. Set aside.

Step 6

PORK CHOPS: Season chops liberally with salt and pepper. Toss pork chop into the egg mixture until covered on all sides. Move egg covered pork chop to the pecan bowl. Flip it a few times until the piece is completely coated. Place coated pork chops on plate. Set aside.

Step 7

ASSSEMBLE: Spread veggies into a single layer on baking sheet. Pour honey balsamic marinade evenly over veggies. Toss to coat. Push the veggies to either side of the baking dish and line the pork chops down the center of the pan.

Step 8

BAKE: Bake 25-30 minutes or until pork is no longer pink in the center. If pecan crust starts to brown, cover loosely with foil. Once chops are cooked, remove them to a plate with a tented piece of foil to keep them warm. Raise the oven temp to 425 and cook the veggies for an additional 10 minutes or until tender.

Step 9

Serve pork chops with honey mustard dipping sauce and ALL. THE. VEGGIES.