Ingredients
1lbbrussels sprouts,(about 4 cups prepared), halved or quartered, depending on the size
2medium sweet potatoes,(about 3 cups), chopped, cut into ½ inch cubes
10sprigs fresh thyme
2tbspvegetable oil
1½tspkosher salt
¼tspground black pepper
2garlic cloves,grated or finely minced
2tbspdijon mustard
2tbsphoney
loin pork chops,(about 2½ pounds), four 1-inch thick center cut
Preparation
Preheat the oven to 400 degrees F.
Toss the Brussels sprouts, sweet potatoes, thyme, oil, salt, and pepper together on a rimmed sheet pan. Make sure the vegetables are all evenly coated with oil.
In a small bowl, mix together the garlic, mustard, and honey.
Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan.
Brush both sides of the pork chops with half of the honey mustard sauce and sprinkle with some salt and pepper.
Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook for another 10 to 15 minutes until the meat is cooked through and has reached an internal temperature of 145 degrees F.
Divide the vegetables and pork chops between places and serve while hot.
