Description
A simple and delicious sheet pan pork chop supper featuring juicy bone-in pork chops roasted alongside Brussels sprouts, Fuji apple wedges, and red onion, finished with a tangy balsamic drizzle and fresh herbs.
Ingredients
Scale
Marinade and Pork Chops
- 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)
Vegetables and Fruit
- 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
Finishing Touches
- Aged balsamic vinegar for drizzling
- Handful Italian parsley minced (optional garnish)
Instructions
- Preheat and Prepare Marinade. Set your oven to 450°F. In a large bowl, combine 3 tablespoons of olive oil, lemon juice, chopped fresh sage, minced garlic, and 1½ teaspoons of kosher salt. Stir well to create the marinade.
- Marinate Pork Chops. Add the bone-in pork chops to the bowl and coat them thoroughly with the marinade, ensuring each chop is well covered.
- Prepare Baking Sheet. Line a large rimmed baking sheet with parchment paper for easier cleanup. Arrange the coated pork chops on the pan in a single layer.
- Toss Vegetables and Apple. In the same bowl, add the Fuji apple wedges, halved or quartered Brussels sprouts, and red onion wedges. Add the remaining 2 tablespoons of olive oil and ½ teaspoon salt. Toss everything until evenly coated.
- Arrange Vegetables Around Pork. Spread the tossed apple and vegetable mixture evenly around the pork chops on the baking sheet, making sure everything is in a single layer. Grind freshly ground black pepper over the top to taste.
- Roast. Place the baking sheet in the preheated oven. Roast for 12 minutes, or until the pork chops reach an internal temperature of 145°F at their thickest part and are just cooked through.
- Broil for Browning. Increase oven heat to broil and cook for an additional 3 to 5 minutes, keeping an eye on the pork and vegetables until they develop a nice browned and crisp exterior.
- Finish and Serve. Remove the baking sheet from the oven. Drizzle aged balsamic vinegar over the pork chops and vegetables. Garnish with minced Italian parsley if desired, then serve immediately.
Notes
- Using parchment paper helps with easy cleanup, but skipping it can result in better browning of pork and vegetables.
- Check pork chops with a meat thermometer to avoid overcooking; 145°F is the safe and juicy internal temperature.
- Feel free to substitute fresh thyme for sage if preferred.
- The apple wedges add a subtle sweetness that pairs well with the savory pork and slightly bitter Brussels sprouts.
- For more caramelization, broil with the oven rack positioned close to the heating element.
- Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
