SHEET PAN PORK CHOPS
MAKES 4 SERVINGS
3 tbsp packed brown sugar
1 tbsp paprika
1 tbsp dry mustard
1 tsp salt
1 tsp pepper
6 cups halved trimmed brussels sprouts
1 bunch carrots (with stems), leaves trimmed, halved diagonally
1 onion, cut in 8 wedges
2 tbsp canola oil
3 sprigs rosemary
4 bone-in pork loin chops, patted dry (about 750 g)
2 tbsp cider vinegar Preheat oven to 425°F. In small bowl, combine brown sugar, paprika, mustard, salt and pepper.
On large baking sheet, toss together brussels sprouts, carrots, onion, oil and 3 tbsp of the brown sugar mixture. Bake, flipping and adding rosemary after 15 minutes, until almost tender, about 20 minutes.
Rub remaining brown sugar mixture onto both sides of pork chops. Push vegetables to 1 end of pan; place pork at other end.
Broil, flipping pork and vegetables halfway through, until pork is lightly browned on top and just a hint of pink remains inside, 6 to 8 minutes; cover vegetables with foil if browning too quickly. Transfer pork to plates. Drizzle vinegar over vegetables, tossing to coat; serve with pork.
about 398 cal, 39 g pro, 12 g total fat (2 g sat. fat), 36 g carb (10 g dietary fibre, 18 g sugar), 79 mg chol, 971 mg sodium, 1,726 mg potassium. % RDI: 12% calcium, 28% iron, 316% vit A, 223% vit C, 55% folate.