Lemon & Dijon Pork Sheet Pan Supper

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.

(Serves 4)


1kg pork steaks

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

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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.

Original recipe can be found here

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