Maple Miso Sheet Pan Pork Chops and Vegetables

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 pork chops, bone in, 5-6oz (140-170g) each

1 lb (450g) butternut squash, cubed

1 lb (450g) Brussels sprouts*

2 Tbsp (30ml) olive oil

1 tsp (6g) coarse salt

3 Tbsp (45g) miso (white or yellow)**

2 Tbsp (30ml) maple syrup

2 Tbsp (30ml) apple cider vinegar

1 tsp (3g) ground ginger

½ tsp (3g) coarse salt

½ tsp (1g) ground black pepper

Directions

Preheat oven to 400°F/200 C. Line a baking sheet with parchment or foil.

Cut any excess fat off the pork chops.

In a medium bowl whisk together the glaze ingredients: miso, maple syrup, vinegar, ginger, black pepper, and ½ tsp/3g salt.

When smooth, add the pork chops, turning to coat all surfaces. Leave them to marinate while you prep the vegetables.

Peel and cut the butternut squash into cubes no larger than ½”- ¾” (12-18mm). Scatter on the baking sheet.

Trim the ends off the Brussels sprouts and remove exterior leaves. Leave whole and add to baking sheet.

Drizzle olive oil on the vegetables. Toss to coat and flatten into an even layer on the baking sheet, leaving spaces for the pork chops. Sprinkle with 1 tsp (6g) salt.

Place the pork chops on the baking sheet, surrounded by the vegetables. If there is leftover glaze in the bowl, pour it on top of the pork chops.

Bake for 25-30 minutes, until the butternut can be pieced with a fork and the pork is cooked through.

Best if served immediately. Can be stored in airtight containers in the fridge for meal prep.

Nutrition

• Serving Size: 1
• Calories: 515
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 132 mg
• Sodium: 331 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 41 g