Low-Carb Sheet Pan Mustard Pork Chops

Step 1 Preheat the oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted). Line a baking sheet with parchment paper.

Step 2 Place the pork chops, mushrooms, cherry tomatoes, and onion on a baking sheet with the sliced lemon. Season with salt and pepper.

Step 3 In a small bowl mix together 1 tablespoon olive oil, mustard, garlic clove, herbs, and lemon zest.

Step 4Brush the sauce over the pork chops and drizzle the vegetables with the remaining olive oil.

Step 5 Transfer to the oven and bake for about 40 minutes until the pork chops reach an internal temperature of 63° C/ 145°F.

Step 6Best eaten fresh with a side of leafy greens but leftovers can be stored in a covered container in the refrigerator for up to 4 days.