Alcoeur Apron's Lemon-Dijon Pork Sheet-Pan Supper
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
Preheat oven to 425°. In a large bowl, mix Dijon, lemon zest, garlic, and salt; gradually whisk in oil. reserve 1 tablespoon of mixture. Add vegetables to remaining mixture, toss to coat.
Place pork chops and vegetable in a 15x10x1 inch pan coated with cooking spray. brush chops with reserved mustard mixture. Roast 10 minutes.
Turn chops and stir vegetables; roast until a thermometer inserted into the pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with fresh cracked pepper. Let stand 5 minutes before serving. Enjoy!