Marinate Ahead
Maple-Mustard Pork Chops
Roasted Brussels Sprouts and Baked Sweet Potatoes
Ingredients
- ½ cup spicy mustard
- ¼ cup pure maple syrup
- 1 Tbsp grated onion
- 1 Tbsp apple cider vinegar
- 2 tsp low-sodium soy sauce
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 6 boneless pork chops
Instructions
- Combine mustard, maple syrup, onion, vinegar, soy sauce and garlic.
- Place half of mixture in a large zip-top plastic freezer bag; reserve remaining half.
- Add pork chops to bag, and refrigerate 30 minutes to 2 hours.
- Remove pork; sprinkle with salt and pepper.
- Heat a greased nonstick skillet over medium-high heat; cook pork chops 5 to 6 minutes per side or until done.
- Serve with reserved maple-mustard mixture.
Side Dish Ingredients
- 3 large sweet potatoes
- 3 Tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 1½ lb Brussels sprouts, ends trimmed
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F.
- Bake sweet potatoes 35 to 40 minutes or until tender; cut in half, and top with butter and ½ tsp each salt and pepper.
- Meanwhile, combine Brussels sprouts, oil, and remaining ½ tso each salt and pepper on a rimmed baking sheet.
- Bake 20 minutes or until browned and tender.
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