Rosemary Pork with Brussels Sprouts, Sweet Potatoes and Grapes

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 Serves: 4


  • 4 lean bone-in pork chops
  • 1-pound sweet potatoes, cut into wedge
  • 1-pound Brussels sprouts, halved
  • 2 tablespoons fresh rosemary, chopped and divided
  • 1 small onion, sliced into rings
  • 4 tablespoons extra virgin olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 3 tablespoons whole grain mustard
  • 2 cups seedless red grapes


Preheat oven to 450 degrees.

Cut potatoes in long wedges; cut in half. On a large sheet pan, combine potatoes, Brussels sprouts, 1 tablespoon rosemary and onion; toss with oil, ¾ teaspoon salt and ¼ teaspoon pepper. Mix until thoroughly coated. Spread in a single layer and bake 25 minutes.

Season pork with remaining ¾ teaspoon salt and remaining ¼ teaspoon pepper.  Coat with mustard and remaining rosemary.

Remove sheet pan from the oven after 25 minutes and toss vegetables with a spatula. Clear a space on the pan and add the pork chops and grapes. Return to the oven and cook another 20 minutes. Pork is ready at 145 degrees. Let pork rest 3 minutes before serving.

** If using boneless pork chops, check after 10-15 minutes.

By Sharon Feldman

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