Photo of Rosemary Pork with Brussels Sprouts, Sweet Potatoes and Grapes by WW

Rosemary Pork with Brussels Sprouts, Sweet Potatoes and Grapes

Points® value
Total Time
55 min
15 min
40 min
If you prefer your veggies on the firmer side, add the Brussels sprouts about 10 minutes after you add the potatoes.


Sweet potato

1 pound(s), peels scrubbed

Brussels sprouts

1 pound(s), trimmed, halved


2 tbsp(s), fresh, divided


1 small, thinly sliced

Olive oil

3¾ tsp(s)

Kosher salt

1½ tsp(s), (or to taste)

Black pepper

1 tsp(s), freshly ground, divided (or to taste)

Uncooked lean trimmed boneless pork chop

1 pound(s), (four 4 oz pieces)

Whole-grain mustard

3 tbsp(s)

Red seedless grapes

2 cup(s), (on branches in small bunches or loose)


  1. Preheat oven to 450°F.
  2. Cut potatoes in long wedges; cut wedges in half. On a large sheet pan (at least 12- X 16-in), combine potatoes, Brussels sprouts, 1 Tbsp rosemary and onion; toss with oil, ¾ tsp salt and ¼ tsp pepper until evenly coated. Spread out in a single layer; bake 25 minutes.
  3. Meanwhile, season pork with remaining ¾ tsp salt and remaining ¼ tsp pepper. Coat with mustard and remaining 1 Tbsp rosemary; set aside.
  4. Remove sheet pan from oven; toss vegetables with a spatula. Clear 4 spaces on pan; add pork and grapes, making sure each piece pork makes contact with pan. Return to oven; bake until pork is reaches 145°F and potatoes are tender, about 10-15 minutes. Let pork rest for 3 minutes before serving.
  5. Serving size: 1 piece pork and 1 1/4 c vegetables


We left the grapes on the stem for a pretty presentation, but you can take them off if you prefer.