Ease into the week with this no-fuss, no-muss sheet pan dinner with juicy pork chops and perfectly roasted veggies.
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. In small bowl, combine brown sugar, paprika, mustard, salt and pepper.
On large baking sheet, toss together brussels sprouts, carrots, onion, oil and 3 tbsp of the brown sugar mixture. Bake, flipping and adding rosemary after 15 minutes, until almost tender, about 20 minutes.
Rub remaining brown sugar mixture onto both sides of pork chops. Push vegetables to 1 end of pan; place pork at other end.
Broil, flipping pork and vegetables halfway through, until pork is lightly browned on top and just a hint of pink remains inside, 6 to 8 minutes; cover vegetables with foil if browning too quickly. Transfer pork to plates. Drizzle vinegar over vegetables, tossing to coat; serve with pork.
Nutritional facts PER SERVING: about
- Fibre 10 g
- Sodium 971 mg
- Sugars 18 g
- Protein 39 g
- Calories 398
- Total fat 12 g
- Potassium 1726 mg
- Cholesterol 79 mg
- Saturated fat 2 g
- Total carbohydrate 36 g
%RDI
- Iron 28
- Folate 55
- Calcium 12
- Vitamin A 316
- Vitamin C 223
