Lemon-Dijon Pork Sheet Pan Supper Recipe

Lemon-Dijon Pork Sheet Pan Supper Recipe
Lemon-Dijon Pork Sheet Pan Supper Recipe photo by Taste of Home
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Lemon-Dijon Pork Sheet Pan Supper Recipe

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Most nights, I need something that gets on the table with minimal effort and delicious results. Sheet pan suppers like this one have become an all-time favorite, not only because of its bright flavors, but its speedy clean-up time, too! —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 teaspoons Dijon mustard
  • 2 teaspoons grated lemon peel
  • 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 four 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. If desired, sprinkle with pepper. Yield: 4 servings.


Test Kitchen Tips
  • Cutting the Brussels sprouts and 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.
    Originally published as Lemon-Dijon Pork Sheet Pan Supper in Simple & Delicious October/November 2017

    Nutritional 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.

    • 4 teaspoons Dijon mustard
    • 2 teaspoons grated lemon peel
    • 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
    1. Preheat oven to 425°. In a large bowl, mix first four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. 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. If desired, sprinkle with pepper. Yield: 4 servings.


    Test Kitchen Tips
  • Cutting the Brussels sprouts and 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.
    Originally published as Lemon-Dijon Pork Sheet Pan Supper in Simple & Delicious October/November 2017

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