Lemon-Dijon Pork Supper
1 SERVING 456 cal., 17g fat (4g sat. fat), 82mg chol., 499mg sod., 37g carb. (14g sugars, 7g fiber), 38g pro. PREP 20 min. COOK 40 min. SERVES 4
Ingredients 4 tsp. Dijon mustard 2 tsp. grated lemon zest 1 garlic clove, minced 1⁄2 tsp. salt 2 Tbsp. canola oil 1 lb. sweet potatoes (about 2 medium), peeled and cut into 1⁄2-in. cubes 1 lb. fresh Brussels sprouts (about 4 cups), halved 4 boneless pork loin chops (6 oz. each) Coarsely ground pepper, optional
- In a large bowl, mix first 4 ingredients; gradually whisk in oil. Remove 1 Tbsp. mixture for brushing pork. Add vegetables to remaining mixture; toss to coat. Place vegetables on the Crisper Tray. Slide the Crisper Tray into Shelf Position 4. Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 450°, and set the timer to 40 minutes.
- When there are 10 minutes left on the timer, brush chops with reserved mustard mixture and place on the Grill Plate. When there are 5 minutes left on the timer, flip the chops; continue to cook until a thermometer inserted in pork reads 145° and vegetables are tender, about 5 minutes. If desired, sprinkle with pepper. Let stand 5 minutes before serving.
Eric’s Tip: There are a few ways to zest a lemon. Use a rasp—a hand-held grater that makes ready-to-use, superfine zest. Or, using the finest side of a box grater, carefully zest the lemon; be sure not to grate down to the pale-colored pith. With a citrus zester, make narrow strips of zest and then mince finely with a knife.