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RECIPE OF THE WEEK: Lemon Dijon Pork Sheet-Pan Supper

July 27, 2023

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.

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 olive 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 four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. Add vegetables to remaining mixture; toss to coat.
    1. Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
    1. 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. Let stand 5 minutes before serving.


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.

Nutrition:

1 pork chop with 1-1/4 cups vegetables: 516 calories 17g fat, 505mg sodium, 51g carbohydrate, 19g sugars, 39g protein

Find the original recipe from Taste of Home here!

Filed Under: News, Recipes Tagged With: Diet, Fitness, goals, health, healthy, Nutrition, success, weight loss, Workout

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