EAT SMART, FAST FIX - Lemon Dijon Pork Sheet Pan Supper

Lemon-Dijon Pork Sheet Pan Supper

Source

TAKES: 30 minutes
MAKES: 4 servings

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INGREDIENTS

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon peel
• 1 garlic clove, minced
• ½ teaspoon salt
• 2 tablespoon. canola oil
• 1½ lbs. sweet potatoes (about 3 medium), cut into ½ inch cubes
• 1 lb. fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless pork loin chops (6 oz. each)
• Coarsely ground pepper, optional

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1. Preheat oven to 425°. In a large bowl, mix first four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for pork. Add vegetables to remaining mixture; toss to coat.

2. Place pork chops and vegetables in a 15 x 10 x 1 inch pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.

3. Turn chops and stir vegetables; roast until vegetables are tender and pork is 145°, 15 minutes. If desired, add pepper.

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Source

PER SERVING

516 cal., 17g fat (4g sat. fat), 82mg chol., 505mg sod., 51g carb. (19g sugars, 9g fiber), 39g pro.

DIABETIC EXCHANGES

• 5 lean meat, 3 starch, 1½ fat, 1 vegetable.

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THANK YOU

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