Maple Dijon Pork Chops and Roasted Vegetables
Servings: 4
Calories: 535kcal
Ingredients
- 1 lb boneless pork chops about 4, I prefer pork loin chops
- 2 lbs baby potatoes about 4 cups
- 1 lb Brussels sprouts about 2 cups
- 1 butternut squash about 3-4 cups
- 2 tablespoon avocado oil
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 400 °F.
- In a small bowl, whisk together the avocado oil, maple syrup, Dijon mustard and salt.
- Cut the baby potatoes and Brussels sprouts in half and dice the squash into ¾ inch cubes. Place all of the vegetables into a large bowl and mix with half of the maple Dijon mixture until evenly coated
- Spread the vegetables out onto a large (12x17 inch or use 2 smaller pans) sheet pan, lined with a silicone liner or parchment paper. Roast for 15 minutes.
- After 15 minutes, use a spatula to stir the vegetables and move them to make space for the pork chops. Add the pork to the sheet pan and spoon a quarter of the remaining sauce over top. Use a brush to spread the sauce evenly over the pork chops and return the pan to the oven for 10-15 minutes.
- Once the pork chops are cooked, remove them to a plate to rest for 10 minutes to allow them time to reabsorb their juices.
- Meanwhile, stir and spread the vegetables back out on the sheet pan and allow to roast for 10-15 additional minutes until tender.
- Serve, topped with remaining sauce.
Notes
Leftovers
Store leftovers in an airtight container for up to 4 days. It can also be frozen for up to 3 months but the potatoes may become mealy with thawing.
To reheat, warm in the microwave or in the oven at 350 F for about 15 minutes.
Nutrition
Calories: 535kcal | Carbohydrates: 79g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 732mg | Potassium: 2530mg | Fiber: 13g | Sugar: 14g | Vitamin A: 20796IU | Vitamin C: 180mg | Calcium: 185mg | Iron: 6mg
