Lemon Dijon Pork Sheet Tray

This easy to prepare meal is equally tasty with new potatoes or sweet potatoes
This easy to prepare meal is equally tasty with new potatoes or sweet potatoes

As always this sheet tray meal is the solution to a lot of challenges. Quick and easy to prepare, this all in one place meal provides delicious nutrition that is also easy to clean up afterwards. This particular combination is equally good with new potatoes or sweet potatoes. I’m using boneless loin chops in this dish. These are a particularly lean (and low-cal) cut of pork from the loin of the pig. They cook quickly and because they lack a b one or very much f at or connective tissue they can be a little bland. Boneless loin chops really benefit from a marinade or sauce like the Dijon sauce.

As the ‘other white meat’ pork compares favourably these days with other proteins from the standpoint of fat content, calories and cholesterol. Compared to 30 years ago pork in certain cuts is leaner than some cuts of poultry while offering more vitamins and more little consumed but necessary minerals.

Using foil protects the Veggies from burning. That’s a Veteran Move when using the broiler at the end to quickly brown the chops. Two Veteran Tools can be used. First, I use a microplane (some call it a spice grater) to ‘zest’ the lemon and I let it dry out a bit before using it. I also use a garlic press to ensure maximum, juicy garlic mince for the mustard sauce.

Dijon mustard, lemon zest, garlic cloves salt and canola oil make a delicious sauce for the centre cut pork chops that are the feature of this dish
INGREDIENTS
2 tbsp Dijon mustard
1 tbsp grated lemon zest
2 garlic cloves, minced
3/4 tsp salt
3 tbsp canola oil
1-1/2 pounds sweet potatoes (3 medium), or yellow new potatoes cut into 1/2-inch cubes
1 pound fresh Brussels sprouts (about 4 cups), quartered
4-6 boneless pork loin chops (approximately 6 ounces each)
Coarsely ground pepper
Preheat oven to 425°. Quarter the Brussels sprouts, cut the potatoes
Preheat oven to 425°.
Quarter the Brussels sprouts, cut the potatoes (new potatoes in half or quarter the sweet potatoes if using)
In a small bowl or measuring cup collect together the oil, mustard, garlic and lemon zest
In a small bowl or measuring cup collect together the oil, mustard, garlic and lemon zest
As a Veteran Move I use a microplane to grate the lemon zest
As a Veteran Move I use a microplane to grate the lemon zest
I also use a garlic press to make sure I have maximum, juicy mince
I also use a garlic press to make sure I have maximum, juicy mince
Stir together thoroughly and set aside 2 or 3 tablespoons to brush onto the pork
Stir together thoroughly and set aside 2 or 3 tablespoons to brush onto the pork
After tossing the veggies in the remaining mustard sauce, place the chops and veggies onto a prepared baking sheet
Prepare a baking sheet by lining it with a sheet of aluminum foil and oil it.
Toss the veggies in the remaining mustard sauce, place the chops and veggies onto the baking sheet and bake for 10-15 minutes
Bake for ten minutes then turn the chops carefully brushing the newly exposed side with remaining mustard sauce. Also, stir the veggies and continue to bake for 10' to 15 minutes
Then, turn the chops, carefully brushing the newly exposed side with remaining mustard sauce. Also, stir the veggies and continue to bake for another 10 to 15 minutes
Cover the veggies with a sheet of foil to protect them... then turn on the broiler to finish browning the chops.
Cover the veggies with a sheet of foil to protect them… then turn on the broiler to finish browning the chops.
Your target internal temperature is 145° for the chops. Let the dish sit for 5 minutes before serving
Your target internal temperature is 145° for the chops.
Let the dish sit for 5 minutes before serving

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