A leaf of Pan Maple Dijon Pork Chops with Brussels Sprouts and Sweet Potatoes is a deliciously simple autumn dinner that boils in just 30 minutes.
I still have a tin dinner for you today, friends. I think I'm just a bit obsessed with making a meal on a baking tray, but seriously, it will not be much easier than that! And you can not beat the easy cleaning – just throw the foil away and you're done.
The first two times I cooked is a tin pan, I used chicken. But we've had a lot of chicken lately lately, and the kids practically beg for something else. So I made maple Dijon pork chops with sweet potatoes and brussels sprouts. This is not only easy to do but also perfect for the fall.
You can eat pork chops whenever you want and in summer grilling we even pork chops , But if you sprinkle them with a mixture of maple syrup and mustard and bake them with seasonal vegetables, you have a meal that looks like autumn.
This meal needs a bit of extra preparation as you have to peel and slice the sweet potatoes, but you can do that part in advance and cook everything when you're done. And do not forget that you save time by not washing many pots and pans. And personally, I would rather do some more preliminary work than washing dishes!
After that, the rest of the meal comes together in no time.
Just add some spices and saturate the mustard and maple syrup, and then pop the pan into the oven. Easy peasy, right?
It took about 30 minutes for the pork chops to cook, and they were on the other side. If you are thinner, keep an eye on it and check the temperature. You definitely do not want dried pork chops!
Pork chops with a sweet and spicy maple mustard glaze and cooked in a bowl with Brussels sprouts and sweet potatoes
preparation time 15 minutes
cooking time 30 minutes
total time 45 minutes
calories 182 kcal
- 2 tablespoon olive oil
- 4 1 inch- Pork loin chops, bone-in
- 3 cups Brussels sprouts, washed and halved
- 2 sweet potatoes, peeled, washed and diced
- 1 teaspoon garlic powder
- 2 teaspoon sea-salt
- 1 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 3 tablespoon maple syrup (totally natural)
- 1 EL dried rosemary
- 1 tablespoon Butter (optional)
Preheat oven to 425 degrees
Put a jelly roll pan with heavy-duty aluminum foil and add olive oil
Add vegetables and meat and lightly toss in olive oil until covered
Season with sea salt, pepper and garlic powder
Evenly spread the Dijon mustard on pork chops and pour maple syrup over chops and vegetables
Sprinkle dried rosemary over chops
Bake for 30 minutes, stirring occasionally vegetables or until the chops reach an internal temperature of 160 degrees
Brush with butter or add additional maple syrup before serving, if desired