Sheet Pan Pork Chop Dinner
This sheet pan pork chop supper combines favorite cold weather ingredients: pork chops, apples, Brussels sprouts, sweet red onions, olive oil, lemon juice, and aged balsamic vinegar. Plus, it’s a breeze to cleanup!
Yields: 4 servings
- 5 tablespoons extra virgin olive oil divided
- Juice of 1 lemon
- 2 tablespoons sage
- 4 tsp. minced garlic
- 2 tsp. kosher salt
- 4 bone-in pork chops, about 1-inch thick (~2 pounds)
- 1 large Fuji apple, cored and cut into 8 wedges
- 1 pound Brussels sprouts, halved or quartered depending on their size
- 1⁄2 large red onion, peeled and cut into 6 wedges
- Freshly ground black pepper
- Aged balsamic vinegar
- Set the oven to 450°F. In a large bowl, combine 3 tablespoons olive oil, lemon juice, sage, garlic, and 1½ teaspoons salt. Mix well.
- Throw in the pork chops, and coat them well. (Note: you can meal prep by having this marinate in the refrigerator until the day of cooking)
- Line a large rimmed baking sheet with parchment, and arrange the coated pork chops on the pan.
- Toss the apple wedges, Brussels sprouts, and onion into the bowl with the remaining 2 tablespoons of olive oil and ½ teaspoon salt.
- Spread the veggies in an even layer around the pork chops. Grind some pepper on top.
- Make sure everything’s in a single layer, and roast for 12 minutes or until the chops are just cooked through.
- Crank the heat to broil and cook for an additional 3-5 minutes or until the pork and veggies are browned.
- Drizzle on some balsamic vinegar, and garnish with parsley. Serve!