Name: Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; Juice of 1 lemon; 2 tablespoons chopped fresh sage; 4 garlic cloves minced; 1½ teaspoons Diamond Crystal kosher salt; 4 bone-in pork chops about 1-inch thick (approximately 2 pounds); 1 large Fuji apple cored and cut into 8 wedges; 1 pound Brussels sprouts halved or quartered depending on size; ½ large red onion peeled and cut into 6 wedges through the poles; 2 tablespoons extra virgin olive oil; ½ teaspoon Diamond Crystal kosher salt; Freshly ground black pepper to taste; Aged balsamic vinegar for drizzling; Handful Italian parsley minced (optional garnish)

Jump to Recipe· 4.9 from 25 reviews

If you’re craving an easy yet impressive dinner that fills your kitchen with irresistible aromas, this Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe is your new best friend. Trust me, it’s one of those meals that feels fancy but requires minimal effort—perfect for busy weeknights or weekend suppers when you want to wow without fuss. The combination of tender pork chops infused with lemon and fresh sage, paired with caramelized apples and Brussels sprouts, hits every note: tangy, savory, a little sweet, and downright cozy. Stick around, and I’ll share my personal tips so your dinner turns out restaurant-worthy every single time.

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Why This Recipe Works

One-Pan Simplicity: Everything roasts together, saving you time and dishes—hello, easy cleanup!
Flavor Harmony: Lemon and sage brighten the rich pork while roasted apples add a touch of natural sweetness.
High Heat Roasting: Roasting at 450°F then broiling ensures juicy chops and perfectly caramelized veggies.
Balanced Nutrition: This recipe packs protein, fiber, and vitamins all on one sheet pan.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe plays a role in building those crave-worthy flavors and textures. I always recommend going for fresh sage and good quality olive oil to make a noticeable difference, and picking apples that hold their shape during roasting—like Fuji or Honeycrisp—really elevate the dish.

Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts, Lemon Sage Pork Chops, Easy Sheet Pan Dinner, Roasted Apple Brussels Sprouts, One-Pan Pork Chop Recipe - Flat lay of bone-in pork chops with a light coating of olive oil and fresh minced garlic, surrounded by halved Brussels sprouts, crisp Fuji apple wedges, thick red onion slices, sprigs of bright green Italian parsley, vibrant lemon halves, and scattered fresh sage leaves, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Extra Virgin Olive Oil: Adds richness and helps everything roast beautifully; splitting it between marinade and veggies keeps flavors balanced.
Lemon Juice: Brings brightness and light acidity that tenderizes while cutting through richness.
Fresh Sage: This earthy herb pairs perfectly with pork, adding a wonderful aromatic punch.
Garlic: Minced finely so it roasts just enough without burning, infusing the pork with savory depth.
Diamond Crystal Kosher Salt: Its coarse texture seasons evenly and enhances natural flavors—if you use table salt, adjust quantity.
Bone-in Pork Chops: About an inch thick to ensure juiciness; bone-in adds extra flavor and helps with even cooking.
Fuji Apple: Sweet yet firm, these wedges roast down tenderly but hold their shape, giving a subtle sweetness.
Brussels Sprouts: Halved or quartered depending on size to roast evenly and develop those irresistible caramelized edges.
Red Onion: Adds sweetness and a bit of bite, creating a balanced flavor profile alongside the apples and pork.
Freshly Ground Black Pepper: Adds mild heat and complexity.
Aged Balsamic Vinegar: Drizzled at the end for tangy sweetness and that gorgeous glossy finish.
Italian Parsley (Optional): Fresh and bright garnish that adds a pop of color and freshness to the final plate.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own depending on what’s in season or my mood in the kitchen. You can easily swap ingredients or intensify flavors to suit your family’s preferences—I encourage you to experiment!

Herb Swap: Sometimes I swap out fresh sage for thyme or rosemary depending on what I have handy; each brings its own unique aroma.
Sweetness Level: If you prefer less sweetness, try Granny Smith apples for a tarter bite or skip the balsamic drizzle.
Dietary Variations: For a keto twist, roast some cauliflower or broccoli instead of Brussels sprouts, or add extra garlic for punch.
Spice Kick: I occasionally sprinkle red pepper flakes for a subtle heat, which pairs spectacularly with the sweet apples.

Step-by-Step: How I Make Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe

Step 1: Marinate the Pork Chops

Start by preheating your oven to a blazing 450°F—that high heat is key for lovely browning. In a large bowl, whisk together 3 tablespoons of olive oil, fresh lemon juice, chopped sage, minced garlic, and kosher salt. Don’t be shy about coating those pork chops—really rub that marinade in. I always find that letting them sit for at least 10 minutes while prepping veggies amps up the flavor, but you can marinate longer if you want.

Step 2: Arrange Pork and Veggies on the Sheet Pan

Line a rimmed baking sheet with parchment for easy cleanup—although I admit, skipping parchment gives you better browning but more scrubbing later (choose your adventure!). Lay the marinated pork chops evenly spaced out on the pan. Toss apple wedges, halved Brussels sprouts, and red onion wedges with the remaining olive oil and salt in the same bowl to catch leftover marinade flavors. Scatter them around the chops in a single layer so everything roasts evenly. Finish with a good grind of black pepper over the top.

Step 3: Roast, Broil, and Finish

Pop the pan into the oven and roast everything for about 12 minutes. At this point, the pork should be just cooked through—the internal temperature reading 145°F is the sweet spot. Then crank your oven to broil and cook for an additional 3-5 minutes. This step is a game-changer; it caramelizes the pork crust and veggies to a satisfying golden brown. Keep a close eye during broiling, so nothing burns on you.

Step 4: Drizzle & Garnish

Once out of the oven, I drizzle a little aged balsamic vinegar over the top. It adds a luscious, tangy sweetness that perfectly rounds out the dish. Sprinkle with fresh minced Italian parsley if you have it on hand for a fresh burst of color and flavor. Then serve immediately—and prepare for compliments!

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Pro Tips for Making Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe

Don’t Overcrowd Your Pan: Give each ingredient room to roast rather than steam for the best caramelization.
Choose the Right Pork Chops: Bone-in chops with some fat yield juicier, more flavorful results than thin boneless cuts.
Watch Your Broil: Broiling is quick; stay nearby to avoid burning those delicate apples and veggies.
Use a Meat Thermometer: Trusting an instant-read thermometer helps get perfectly cooked pork chops without guesswork.

How to Serve Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe

Garnishes

I love adding a sprinkle of fresh Italian parsley at the end—it brightens the whole plate and makes it feel just a little more special. Sometimes, I toss a few toasted pecans or walnuts on top for crunch, especially if I’m making this for guests.

Side Dishes

This meal is a whole win on its own, but if you want to round it out, a simple wild rice pilaf or creamy mashed potatoes pairs beautifully. I’ve also enjoyed it alongside crusty bread to soak up any balsamic juices left on the plate.

Creative Ways to Present

For a cozy dinner party, I like plating individual chops over a bed of the roasted veggies and apples, then drizzling the balsamic directly on top. A few fresh sage leaves as garnish give it a rustic, elegant touch. It’s a visually stunning and inviting dish that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The pork chops stay surprisingly juicy, and the veggies maintain great texture thanks to the initial high-heat roasting.

Freezing

While fresh is best, I’ve frozen cooked pork chops and veggies in portioned containers. They thaw well overnight in the fridge and reheat nicely, though the apples soften a bit more after freezing.

Reheating

To keep everything tasty, I gently reheat leftovers in a 350°F oven covered with foil to avoid drying out, usually about 10-15 minutes. For a quicker option, a skillet over medium heat with a splash of olive oil works too.

FAQs

Can I use boneless pork chops for this recipe?

Yes, you can! However, bone-in pork chops tend to stay juicier and have more flavor during high heat roasting. If you use boneless chops, keep an eye on them as they may cook faster and dry out more quickly.
What kind of apples work best?

Fuji and Honeycrisp apples are perfect because they hold their shape when roasted and offer a balanced sweetness. Avoid super-soft apples like McIntosh, as they can turn mushy in the oven.
Can I prepare this recipe ahead of time?

Absolutely! You can marinate the pork chops and chop the veggies the day before. Keep everything refrigerated separately to maintain freshness and combine right before roasting.
How do I know when the pork chops are done?

The best way is to use a meat thermometer; the internal temperature should reach 145°F. The meat should be just slightly pink inside but juicy and tender.

Final Thoughts

This Sheet Pan Lemon Sage Pork Chops with Roasted Apples and Brussels Sprouts Recipe has become a staple in my meal rotation because it balances ease, flavor, and nutrition so beautifully—and I honestly think you’ll love it just as much. It’s the kind of dish that feels made with care but fits into a busy schedule, plus the leftovers are just as good the next day. So grab your sheet pan, fire up the oven, and treat yourself to a dinner that tastes like you spent way more time on it than you actually did. Happy cooking!