This is one of those recipes that I had planned on making for weeks. I had all of the ingredients on hand but for some reason it was never made.
I finally got it together this week. You can guess what happened . . .
Yes, it tasked amazing and I was left wondering why on earth i hadn't made it before!
There are certain recipes that scream 'fall flavours'. This is one of them. While certainly it would be great at any time but when the weather turns colder and the leaves change colour you'll appreciate this blast of comfort food on your plate.
The recipe is from Simply Recipes. The only change that I made was to use dried thyme instead of fresh - our thyme being a causality of the fall cold snap.
Enjoy!
Honey Mustard Sheet Pan Pork Chops
1 pound Brussels sprouts, halved or quartered, depending on the size (about 4 cups prepared)
2 medium sweet potatoes, cut into 1/2-inch cubes (about 3 cups chopped)
10 sprigs fresh thyme
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 cloves garlic, grated or finely minced
2 tablespoons Dijon mustard
2 tablespoons honey
Four 1-inch thick center-cut loin pork chops (about 2 1/2 pounds)
Preheat the oven to 400˚F.
Toss the Brussels sprouts, sweet potatoes, thyme, oil, salt, and pepper together on a rimmed sheet pan. Make sure the vegetables are all evenly coated with oil.
In a small bowl, mix together the garlic, mustard, and honey.
Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan. Brush both sides of the pork chops with half of the honey mustard sauce (reserve the remaining) and sprinkle with some salt and pepper.
Bake the pork chops: Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook another 10 to 15 minutes, until the meat is cooked through and has reached an internal temperature of 145˚F.
Serve: Divide the vegetables and pork chops between places and serve while hot.
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