In a tray with the Pork Chop (2 pound), pour the Honey (1/2 cup) and Whole Grain Mustard (2 tablespoon), season with Salt (to taste), and Ground Black Pepper (to taste), brush over the pork. Cover and marinate overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking tray with parchment paper.
Cut Potato (2 pound) into 1” cubes.
Cut Carrot (2) oblique and Red Onion (1) into 1” cubes.
Place all vegetables into a bowl and coat with Olive Oil (2 tablespoon), Fresh Rosemary (1 teaspoon), Fresh Thyme (1 teaspoon), Fresh Parsley (to taste), Salt (to taste), Ground Black Pepper (to taste), and mix.
Arrange the vegetables and the pork on the sheet pan and bake for 10 minutes.
Remove the pork from the sheet pan and let rest while the vegetables keep roasting for another 10-15 minutes.
Serve warm on the sheet pan garnished with Fresh Parsley (to taste).