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Lemon & Dijon Pork Sheet Pan Supper
This pork recipe is perfect for when you need something that you can get on the table with minimal effort and which tastes delicious.
1 pound fresh Brussels sprouts, quartered
3 medium sweet potatoes cut into 1/2-inch cubes
Coarsely ground pepper, optional
4 teaspoons Dijon mustard
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons oil
Preheat oven to 425°. In a large bowl, mix the mustard, garlic, salt and lemon then gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat.
Season the chops and place with vegetables in a 15x10x1 inch pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand for 5 minutes before serving.