The Recipe Critic · by Alyssa Rivers
Skillet Pork Chops with Maple Dijon Vegetables
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 49%
CARBS 31G33% OF CAL
4G FIBER13G OTHER14G TOTAL SUGAR
FAT 17G40% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed pork tenderloin with brussels sprouts and roasted potatoes glazed with maple and Dijon mustard. A balanced, one-skillet dinner under 30 minutes.
mainamericanpork🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 (1.34-pounds) package Smithfield pork loin (cut into one inch slices)
- 3 tablespoon olive oil (divided)
- salt and pepper
- ½ pound Brussels sprouts (quartered)
- 2 sweet potatoes (cut into 1 inch cubes)
- ½ pound baby red potatoes (quartered)
- ¼ cup dijon mustard
- ⅓ cup maple syrup
- 1 tbsp apple cider vinegar
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 49%
CARBS 31G33% OF CAL
4G FIBER13G OTHER14G TOTAL SUGAR
FAT 17G40% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 458mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 917mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 458MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.