Herb-Crusted Pork Chops with Brussels Sprouts and Sweet Potatoes

Ingredients

Quantities are for 4 servings.

• 4 each (about 2 lb) Boneless pork chops
• 1 1/2 lb Brussels sprouts, halved
• 3 each (large) Sweet potatoes, cubed
• 4 tbsp Olive oil
• 4 cloves Garlic
• 2 tbsp Dijon mustard
• 2 tbsp Maple syrup
• 1 tbsp Fresh rosemary, chopped
• 1 tsp Dried thyme

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Season the pork chops with salt and pepper.
3. Mix 1 tablespoon olive oil, the garlic, Dijon mustard, maple syrup, rosemary, and thyme, and brush over the pork chops.
4. Toss the Brussels sprouts and sweet potatoes with the remaining olive oil, salt, and pepper.
5. Roast the pork with the vegetables for 25-30 minutes, until the pork reaches 145°F internally. Let rest 3 minutes before serving.