thepioneerwoman
Sheet Pan Pork Chops
This fall dinner features roasted pork chops with apples and onions on one pan, and crispy Brussels sprouts on another for a flavorful, easy weeknight meal.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 425˚F. Toss the Brussels sprouts, 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper on a large rimmed baking sheet and spread in an even layer. Roast for ⏱️ 5 minutes.
2
Meanwhile, toss the apples, red onion, 2 tablespoons olive oil, ¼ teaspoon salt, and 1 teaspoon rosemary on another rimmed baking sheet and spread in an even layer. Pat the pork chops dry with paper towels and place on top of the apples and onions.
red onion, thinly sliced1/2
3
Whisk together the mustard, vinegar, honey, garlic, and remaining 2 tablespoons olive oil, 1 teaspoon each rosemary and salt, and ¼ teaspoon pepper in a small bowl. Brush on both sides of the pork chops.
4
After the Brussels sprouts have roasted for ⏱️ 5 minutes, toss them and return to the oven. Add the baking sheet with the pork chops to the oven and bake, flipping the pork and tossing the apples and onions halfway through, until the Brussels sprouts and apples are browned and tender and a thermometer inserted into the pork chops registers 145˚F, 20 to ⏱️ 25 minutes. Sprinkle the pork chops and apples with parsley and divide among plates. Drizzle balsamic glaze over the Brussels sprouts and add to the plates
Nutrition Facts
calories
548 Calories
fat Content
31 g
fiber Content
7 g
sugar Content
16 g
sodium Content
879 mg
protein Content
41 g
trans Fat Content
0 g
cholesterol Content
109 mg
carbohydrate Content
22 g
saturated Fat Content
7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...