NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork chop

0.5 cup Sweet potato

1 cup Brussels sprouts

1 tsp Olive oil

1 tsp Maple syrup

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed sweet potatoes and halved Brussels sprouts on the sheet with half of the olive oil and a pinch of sea salt.

• 3

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the sprouts are golden.

• 4

  Season the pork chop on both sides with the remaining sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining olive oil in a heavy, oven-safe skillet over medium-high heat and sear the pork for 3 minutes per side until a crust forms.

• 6

  In a small ramekin, whisk together the maple syrup, Dijon mustard, and finely chopped fresh rosemary.

• 7

  Brush the glaze generously over the pork chop and place the skillet in the oven for 4 to 6 minutes to reach an internal temperature of 145°F.

• 8

  Allow the pork to rest for 3 minutes before serving it alongside the roasted vegetable medley.