Name: Lemon-Dijon Pork Sheet-Pan Supper
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 teaspoons Dijon mustard -; 2 teaspoons grated lemon zest -; 1 garlic clove, minced -; 1/2 teaspoon salt -; 2 tablespoons canola oil -; 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes -; 1 pound fresh Brussels sprouts (about 4 cups), quartered -; 4 boneless pork loin chops (6 ounces each) -; Coarsely ground pepper, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Dijon Pork Sheet-Pan Supper

1. 4 teaspoons Dijon mustard -

2. 2 teaspoons grated lemon zest -

3. 1 garlic clove, minced -

4. 1/2 teaspoon salt -

5. 2 tablespoons canola oil -

6. 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes -

7. 1 pound fresh Brussels sprouts (about 4 cups), quartered -

8. 4 boneless pork loin chops (6 ounces each) -

9. Coarsely ground pepper, optional -

How to cook deliciously - Lemon-Dijon Pork Sheet-Pan Supper

1. Stage

Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat.

2. Stage

Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.

3. Stage

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 5 minutes before serving.