Preheat the oven to 425°F (220°C).

In a large bowl, whisk together the Dijon mustard, grated lemon peel, minced garlic, salt, and canola oil.

Reserve 1 tablespoon of the mixture for brushing the pork.

Add the sweet potatoes and Brussels sprouts to the remaining mixture in the bowl and toss to coat evenly.

Place the pork chops and coated vegetables in a 15x10x1-inch baking pan coated with cooking spray.

Brush the pork chops with the reserved mustard mixture.

Roast in the preheated oven for 10 minutes.

After 10 minutes, turn the pork chops and stir the vegetables in the pan.

Continue roasting until a thermometer inserted into the pork reads 145°F (63°C) and the vegetables are tender, about 10-15 minutes more.

If desired, sprinkle the dish with coarsely ground pepper before serving.