Enjoying a healthy, hearty meal doesn’t have to be flavorless or time-consuming. Lemon Pork Sheet-Pan Dinner has it all! The salty pork chops, sugar-sweet potatoes, and earthy Brussels sprouts are smothered in a savory, sweet dijon-lemon sauce–say hello to flavor! They’re conveniently roasted on a single sheet pan in under 30-minutes–time saved, check! See? Making Lemon Pork Sheet-Pan is all around deliciously satisfying!
Ingredients
- 4 teaspoons Dijon mustard
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
- 1 pound Brussels sprouts, quartered
- 4 (6-ounce) pork loin chops, boneless
- ground pepper, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Coat a 10×15-inch baking sheet with cooking spray.
Step 3 –In a large bowl, mix the Dijon mustard, the lemon zest, the garlic, and the salt. Gradually whisk in the oil.
Step 4 –Reserve 1 tablespoon of the mustard mixture and set it aside.
Step 5 –Add the sweet potatoes and the Brussels sprouts into the remaining mustard mixture. Toss to coat.
Step 6 –Place the pork chops and the vegetables on the prepared pan. Brush the pork chops with the reserved mustard mixture.
Step 7 –Roast the pork chop-vegetable mixture for 10 minutes, then carefully toss the mixture using tongs.
Step 8 –Continue roasting the pork chop-vegetable mixtureuntil a thermometer inserted into the pork reads 145 degrees F and the vegetables are tender, about 10-15 minutes.
Step 9 –Sprinkle with the pepper and let the pork chop-vegetable mixture stand for 5 minutes before serving.
Step 10 –Plate and serve.
