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Lemon-Dijon Pork Sheet-Pan Supper

Most nights, I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors, but its speedy cleanup time, too! —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings

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

Directions

  • Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. Add vegetables to remaining mixture; toss to coat.
  • Place pork chops and vegetables in a 15x10x1-in. 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 5 minutes before serving.


Test Kitchen tips
  • Cutting the Brussels sprouts and sweet potatoes fairly small means they'll be perfectly tender by the time the pork is cooked.
  • Switch to spicy brown mustard for a little more zing.
  • We love silicone basting brushes because they can go right into the dishwasher!
  • Health tip: The bright colors in this dish ensure you’re getting a variety of nutrients. Sweet potatoes are an excellent source of vitamin A, and Brussels sprouts are loaded with vitamin K.
    Nutrition Facts
    1 pork chop with 1-1/4 cups vegetables: 516 calories, 17g fat (4g saturated fat), 82mg cholesterol, 505mg sodium, 51g carbohydrate (19g sugars, 9g fiber), 39g protein. Diabetic exchanges: 5 lean meat, 3 starch, 1-1/2 fat, 1 vegetable.

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    Reviews

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    Average Rating:
    • muffbear74
      Jan 17, 2020

      I cut the recipe in half since it was just for my husband and me. I felt there could have been more flavor.When I make it again, I will use the full amount of the mustard sauce.

    • sholcombe77
      Jun 6, 2018

      The recipe was accurate, but I found it bland. I thought the brussells sprouts were very good though.

    • Rellierae
      Jan 19, 2018

      This was very tasty. We'll probably do this again, but it took much longer than 30 minutes. Just cutting the sweet potatoes and trimming the sprouts probably took that long. There was no room for the pork chops in the pan w/ the veg so I baked them in a smaller, separate pan. Two pans in the oven may have increased the baking time because I had to bake this at least 30 minutes, if not longer, to get them roasted to my taste.