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Lemon-Dijon Pork Sheet-Pan Supper

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Total Time
Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. —Elisabeth Larsen, Pleasant Grove, Utah

Test Kitchen tips
  • Cutting the Brussels sprouts and sweet potatoes fairly small means they'll be perfectly tender by the time the pork is cooked.
  • Switch to spicy brown mustard for a little more zing.
  • We love silicone basting brushes because they can go right into the dishwasher!
    • Health tip: The bright colors in this dish ensure you’re getting a variety of nutrients. Sweet potatoes are an excellent source of vitamin A, and Brussels sprouts are loaded with vitamin K.
    Test Kitchen Approved

    Lemon-Dijon Pork Sheet-Pan Supper

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    Yield: 4 servings
    Prep: 20 min
    Cook: 20 min
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    Ingredients

    • 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 (6 ounces each)
    • Coarsely ground pepper, optional
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat.
    2. Place pork chops and vegetables in a 15x10x1-in. 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 in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

    Nutrition Facts

    1 pork chop with 1-1/4 cups vegetables: 516 calories, 17g fat (4g saturated fat), 82mg cholesterol, 505mg sodium, 51g carbohydrate (19g sugars, 9g fiber), 39g protein. Diabetic exchanges: 5 lean meat, 3 starch, 1-1/2 fat, 1 vegetable.
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