Photo of Pork with brussels sprouts, sweet potatoes & grapes by WW

Pork with brussels sprouts, sweet potatoes & grapes

Points® value
Total Time
55 min
15 min
40 min
The natural sweet flavour of the potato and the spicy mustard make this a real autumnal feast


Sweet potato, raw

2 medium, cut into long wedges, then cut in half again

Brussels sprouts, raw

450 g, trimmed and halved


1 large, sliced

Rosemary, Fresh

6 teaspoon(s)

Olive Oil

1½ tablespoon(s)

Pork Loin Chops

4 individual, fat trimmed

Wholegrain Mustard

3 tablespoon(s), level

Grapes, Black or White

300 g, red, seedless


  1. Preheat oven to 220°C, fan 200°C, gas mark 7.
  2. Combine the potatoes, sprouts, onion and 1 tbsp rosemary on a large baking tray. Toss with the oil and season well, then spread them out in a single layer. Bake for 25 minutes.
  3. Meanwhile, season the pork chops well. Coat with the mustard and remaining rosemary. Set them aside.
  4. Remove the baking tray from the oven and toss the vegetables using a spatula. Clear 4 spaces on the tray, then fill each one with a pork chop and some grapes, making sure the chops are sitting directly on the tray and not on the vegetables.
  5. Return the tray to the oven and bake for 10-15 minutes, until the pork is cooked through and the potatoes are tender. Rest the chops for 3 minutes, then serve.


If you prefer your cooked veg on the firmer side, add the sprouts 10 minutes after the potatoes