Honey Dijon Pork Chops with Winter Veggies

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Servings: 4 Prep: 20 min Cook: 30 min Dairy Free GAPS Gluten Free Low Carb Paleo Budget Homestyle Oven Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Dijon Mustard, Extra Virgin Olive Oil, Ground Black Pepper, Pork Chops, Butternut Squash, Parchment Paper

Honey Dijon Pork Chops with Winter Veggies

Ingredients

¼ cup balsamic vinegar

¼ cup Dijon mustard ⚠

2 tablespoons extra virgin olive oil ⚠

1 teaspoon honey

2 teaspoons sea salt, to taste

ground black pepper, to taste ⚠

2 pounds pork chops ⚠

1 small butternut squash ⚠

1 pound Brussels sprouts

parchment paper ⚠

Instructions

1. Preheat oven to 420F.

2. Mix together balsamic vinegar, mustard, olive oil, honey, salt, and pepper. Pour half of marinade into a resealable plastic bag or shallow baking dish.

3. Place pork chops in marinade, turning to make sure they are completely coated. Allow to marinate for 30 minutes.

4. While the chops marinate, prepare the vegetables. Line a baking sheet with parchment paper.

5. Peel butternut squash and cut into small cubes. Halve Brussels sprouts.

6. Place butternut squash and Brussels sprouts in a bowl. Pour remaining marinade over the top and stir to combine.

7. Pour squash and Brussels sprouts on to the baking sheet, place in oven, and cook for10 minutes. Remove baking sheet from oven.

8. Remove pork chops from marinade and place on baking sheet and surround them with the veggies. Discard any remaining marinade.

9. Bake pork chops until an internal temperature of 145F is reached.

10. If necessary, remove the pork chops at this point and allow veggies to cook for another 5 minutes, until tender.