> 1 1/2 lbs carrots, peeled
> 3 tbsp vegetable oil, divided
> 2 tsp smoked paprika
> 2 tsp onion powder
> 1 tbsp balsamic vinegar
> 2 tsp brown sugar
> 4 boneless pork chops (about 1 1/4 lbs)
Preheat oven to 425°F. Line a large sheet pan with parchment. Cut the carrots into 2-inch-long sticks.
In a large bowl, toss carrots and 2 tbsp oil. Season with salt and pepper. Arrange in a single layer on sheet pan. Reserve bowl. Roast carrots 12 min.
Meanwhile, in same bowl used for carrots, combine the paprika, onion powder, vinegar, brown sugar, and remaining 1 tbsp oil. Add the pork chops and toss until well coated. Season pork on all sides with salt and pepper. Move carrots to edges of sheet pan and place pork chops in center. Roast 12–15 min., until pork is cooked through.