Honey-Mustard Sheet Pan Pork Chops

Ingredients

• 1 pound Brussels sprouts, halved or quartered, depending on the size
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 10 sprigs fresh thyme
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, grated or finely minced
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Four 1-inch thick center-cut loin pork chops

Directions

1. Heat the oven to 400˚F. On a rimmed sheet pan, toss together the Brussels sprouts, sweet potatoes, thyme, oil, salt, and pepper until the vegetables are nicely and evenly coated.
2. Stir the garlic, mustard, and honey together in a small bowl.
3. Tuck the pork chops in among the vegetables on the sheet pan. Coat both sides of the pork chops with half of the honey-mustard sauce, saving the rest for later, then season them with some salt and pepper.
4. Bake for 10 minutes.
5. Brush the pork chops on both sides with the remaining honey-mustard sauce. Return the pan to the oven and cook for another 10 to 15 minutes, until the pork is cooked through and the internal temperature reaches 145˚F.
6. Divide the vegetables and pork chops between plates and serve hot.