Lemon-Dijon Pork Sheet-Pan Supper

Dinner

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!

Average Rating: 3.6

TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 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

Instructions

1. 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.
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.