Sheet Pan Maple-Dijon Pork Chops with Fall Vegetables

Tired of chicken? Switch up dinner with lean pork loin chops! 

Just as low in calories and saturated fat as chicken breasts, pork loin chops are a high-protein option that goes great with fall flavors and produce. 

Fall can be a hectic season with sports in full swing and the holidays approaching so easy dinners are a must. Sheet pan meals are a great solution. They’re perfect for those busy nights as you throw everything on the pan, bake, and then have only one pan to clean. 

To make this recipe even easier, you can peel and cut the vegetables and apples a day or two ahead of time. 

Sheet Pan Maple-Dijon Pork Loin Chops with Fall Vegetables

Ingredients

• 1 lb boneless pork loin chops
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 lb carrots, washed and peeled
• 1 lb brussels sprouts, rinsed
• 1 large apple, rinsed

For the maple dressing: 

• ¼ cup apple cider vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons maple syrup
• 2 tsp canola oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 450F. Spray a large baking sheet with spray, or cover it with parchment paper. 
2. Place pork chops on the cutting board. Rub salt, pepper, and 1 tablespoon of mustard over each and let sit while you prepare the vegetables. 
3. Dice apple and place in a large mixing bowl. Cut ends off of brussels sprouts and remove bitter outer leaves. Cut in half then place in a large mixing bowl with apples. Finally, cut peeled carrots into 1-inch rounds and add to the mixing bowl.
4. Whisk together vinegar, remaining mustard, syrup, oil, thyme, and salt and pepper. Pour over mixed vegetables and toss to coat.
5. Pour mixed vegetables onto a large baking sheet and spread them into a single layer with brussels sprouts cut side down. Place mustard-covered chops in the center of the pan.
6. Place sheet pan in the oven and cook 20-25 minutes, or until pork reaches an internal temperature of 145F. Remove and let sit for 3 minutes before cutting pork.
7. Option to serve with a grain, such as barley, or over spinach for a salad. Enjoy!

Nutrition

Servings 4 |  335 Calories per Serving 

26 g protein; 75 mg cholesterol; 9 g fat; 2 g saturated fat; 37 g carbohydrates; 9 g fiber; 20 g sugar; 509 mg sodium