This easy dish for two lets all the ingredients mingle on one baking sheet for extra flavour. Roasting the pork chops on top of the vegetables allows heat to surround the chops, helping them cook faster.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Method
Stir together sugar, paprika, onion powder, mustard powder and pinch of the garlic powder; rub all over pork chops. Set aside.Sprinkle bacon over half of foil-lined baking sheet. Sprinkle potato with salt, pepper and remaining garlic powder; place on bacon. Roast in 425ºF (220ºC) oven for 20 minutes. Turn potato wedges.
Meanwhile, stir together mustard, maple syrup and vinegar; toss with brussels sprouts and apple. Add to empty side of baking sheet. Roast until brussels sprouts are tender and browned, about 25 minutes.
Place pork chops on brussels sprouts mixture; roast until juices run clear when pork is pierced and just a hint of pink remains inside, and potatoes are tender and browned, 8 to 10 minutes.
Nutritional facts Per serving: about
- Fibre 12 g
- Sodium 333 mg
- Sugars 17 g
- Protein 39 g
- Calories 577.0
- Total fat 20 g
- Potassium 1987 mg
- Cholesterol 98 mg
- Saturated fat 8 g
- Total carbohydrate 65 g
%RDI
- Iron 39.0
- Folate 73.0
- Calcium 13.0
- Vitamin A 21.0
- Vitamin C 280.0
