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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 also because of its speedy cleanup time. —Elisabeth Larsen, Pleasant Grove, Utah
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
- 1. 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. Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
- 3. 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.
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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