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.
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
Quarter the Brussels sprouts, cut the potatoes (new potatoes in half or quarter the sweet potatoes if using)
Toss the veggies in the remaining mustard sauce, place the chops and veggies onto the baking sheet and bake for 10-15 minutes
Let the dish sit for 5 minutes before serving
