Lemon-Dijon Pork Sheet-Pan Supper

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless pork loin chops (6 ounces each)
• Coarsely ground pepper, optional

1. Preheat oven to 425u0b0. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. Add vegetables to remaining mixture; toss to coat.
2. Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
3. Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145u0b0 and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

mustard, lemon zest, garlic, salt, canola oil, sweet potatoes, brussels, pork loin chops, ground pepper

Taken from www.tasteofhome.com/recipes/lemon-dijon-pork-sheet-pan-supper/ (may not work)