Honey-mustard glazed pork chops with roasted sweet potatoes and Brussels sprouts. The perfect fall dinner. Everything roasts together on one sheet pan.
- 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)
1 Preheat the oven to 400˚F.
2 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.
3 In a small bowl, mix together the garlic, mustard, and honey.
4 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.
5 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.
6 Serve: Divide the vegetables and pork chops between places and serve while hot.