Pork with brussels sprouts, sweet potatoes & grapes
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The natural sweet flavour of the potato and the spicy mustard make this a real autumnal feast
Ingredients
Sweet potato, raw
2 medium, cut into long wedges, then cut in half again
Brussels sprouts, raw
450 g, trimmed and halved
Onion
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
Instructions
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.
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