Lemon-Dijon Pork Sheet Pan Supper
TAKES: 30 minutes
MAKES: 4 servings
INGREDIENTS
- 4 teaspoons Dijon mustard
- 2 teaspoons grated lemon peel
- 1 garlic clove, minced
- ½ teaspoon salt
- 2 tablespoon. canola oil
- 1½ lbs. sweet potatoes (about 3 medium), cut into ½ inch cubes
- 1 lb. fresh Brussels sprouts (about 4 cups), quartered
- 4 boneless pork loin chops (6 oz. each)
- Coarsely ground pepper, optional
Preheat oven to 425°. In a large bowl, mix first four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for pork. Add vegetables to remaining mixture; toss to coat.
Place pork chops and vegetables in a 15 x 10 x 1 inch pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
Turn chops and stir vegetables; roast until vegetables are tender and pork is 145°, 15 minutes. If desired, add pepper.
PER SERVING
516 cal., 17g fat (4g sat. fat), 82mg chol., 505mg sod., 51g carb. (19g sugars, 9g fiber), 39g pro.
DIABETIC EXCHANGES
- 5 lean meat, 3 starch, 1½ fat, 1 vegetable.
