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, grated • 1 clove of garlic, minced • 1/2 teaspoon salt • 2 tablespoons canola oil • 1 1/2 pounds of sweet potatoes, cut into 1/2-inch cubes • 1 pound Brussels sprouts, quartered • 4 (6-ounce) pork loin chops, boneless • ground pepper, optional
Preheat the oven to 425 degrees F.
Coat a 10x15-inch baking sheet with cooking spray.
In a large bowl, mix the dijon mustard, lemon zest, garlic, and salt. Gradually whisk in the oil.
Reserve 1 tablespoon of the mustard mixture and set aside.
Add the sweet potatoes and Brussels sprouts into the remaining mustard mixture. Toss to coat.
Place the pork chops and the vegetables on the prepared pan. Brush the pork chops with the reserved mustard mixture.
Roast the pork chops and vegetables for 10 minutes, then carefully turn them using tongs.
Continue roasting the pork chops and vegetables until a thermometer inserted into the pork reads 145 degrees F and the vegetables are tender, about 10-15 minutes.
Sprinkle with pepper and let the pork chops and vegetables stand for 5 minutes before serving.
Plate and serve.