Another one from the Taste of Home One Pan Meals magazine. It’s pretty well known that lemon flavors help cancel out chemo aftertastes. Dijon mustard is another flavor that helps with that. Lucky that we can have both with chicken or pork like in this dinner.
I’ve also become more of a fan of brussel sprouts in the last year after finding that they taste much better when they’ve been grilled, roasted or broiled. They’ve got a lot better flavor and texture when they’ve been in the oven vs in water.
- 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
- Preheat oven to 425°. In a large bowl, mix first four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. Add vegetables to remaining mixture; toss to coat.
- Place pork chops and vegetables in a 15x10x1-in. 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° and vegetables are tender, 10-15 minutes. If desired, sprinkle with pepper. Let stand 5 minutes before serving.
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.
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.