top of page
  • Writer's pictureAlcoeur Gardens

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


  1. 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.

  2. Place pork chops and vegetable in a 15x10x1 inch 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 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!


6 views0 comments


bottom of page