Lemon Dijon Pork Sheet-Pan Dinner
Who doesn't love a sheet-pan meal? Quick and easy to prepare, quick and easy to clean up. And oh-so-delicious! North Iowa has many pork producers, but look for the ones selling locally; you'll be pleasantly surprised at the improved flavor and quality. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Large Bowl
- Whisk
- Baking Sheet
- Oven
- Meat Thermometer
Ingredients
- 4 tsp Dijon mustard
- 2 tsp lemon zest grated
- 1 clove garlic* minced
- ½ tsp salt
- 2 tbsp canola oil
- 1½ lbs potato* or sweet potatoes, cut into ½-inch cubes
- sweet potato*
- 1 lb Vegetables Choose one or mix together any of the following
- brussels sprouts* quartered
- broccoli* chopped
- turnip* chopped
- carrot* chopped
- parsnips* chopped
- 4 boneless pork loin chops*
- coarsely ground pepper optional
Instructions
- Preheat oven to 425°F
- In a large bowl, mix mustard, lemon zest, garlic, and salt. Gradually whisk in oil. Reserve 1 tbsp mixture. Add vegetables to remaining mixture; toss to coat
- Place pork chops and vegetables on a large sheet pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes
- Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145°F and vegetables are tender, 10-15 minutes longer. Sprinkle with pepper. Let stand 5 minutes before serving
Notes
Adapted from tasteofhome.com
Nutrition
Calories: 478kcalCarbohydrates: 46gProtein: 36gFat: 17gSaturated Fat: 4gCholesterol: 90mgSodium: 475mgPotassium: 1456mgFiber: 9gSugar: 1gVitamin A: 5758IUVitamin C: 47mgCalcium: 61mgIron: 3mg
