Canadian Living - - Quick & Easy -

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.

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