Sheet Pan Pork Chops With Brussels Sprouts
Tender juicy pork chops, crispy Brussels sprouts and roasted apples all come together in this easy sheet-pan dinner! Sweet, savory and easy...a great alternative to chicken and beef!
Directions
1. Make the marinade. In a small bowl, add the olive oil, maple syrup, apple cider vinegar and mustard.
2. Whisk together until combined. Set aside 1/4 of the marinade cover and refrigerate.
3. In a small bowl, whisk together the paprika, chili powder, garlic salt, onion powder, black pepper, salt and brown sugar.
4. Rub the pork chops with the dry mixture well on both sides.
5. Place the pork chops in a medium container with a lid and pour the remaining marinade over the top. Set aside in refrigerator and let pork chops marinade for a minimum of 30 minutes...ideally for 4 to 6 hours.
6. When pork chops are almost done marinating, preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
7. In a large bowl, add the brussels sprouts, apple pieces, olive oil, apple cider vinegar and balsamic vinegar. Stir until all pieces are coated.
8. Spread sprouts and apples evenly on the baking sheet. Season with salt and pepper and bake for 20 minutes.
9. While sprouts and apples are baking remove the pork chops from refrigerator and allow to come to room temperature.
10. Remove baking sheet from oven, move the sprouts and apples to the sides and add the pork chops spaced evenly apart.
11. Bake for 8 minutes. Flip pork chops.
Brush remaining marinade over the pork chops.
and bake for another 4-6 minutes. Internal temperature should be 140 degrees if using a thermometer.
12. Remove from oven and garnish with rosemary. Let cool on pan for a few minutes before serving.
Sheet Pan Pork Chops With Brussel Sprouts
Ingredients:
- 4 pork chops, 1-inch thick (16 oz)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 red apple, cut into 1/2- inch pieces
- 1-pound Brussels sprouts, halved
- 2 teaspoons finely chopped fresh rosemary
- 1 tablespoon olive oil,
- 2 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 4 tablespoons whole grain mustard
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
Instructions:
- Make the marinade. In a small bowl, add the olive oil, maple syrup, apple cider vinegar and mustard.
- Whisk together until combined. Set aside 1/4 of the marinade cover and refrigerate.
- In a small bowl, whisk together the paprika, chili powder, garlic salt, onion powder, black pepper, salt and brown sugar.
- Rub the pork chops with the dry mixture well on both sides.
- Place the pork chops in a medium container with a lid and pour the remaining marinade over the top. Set aside in refrigerator and let pork chops marinade for a minimum of 30 minutes...ideally for 4 to 6 hours.
- When pork chops are almost done marinating, preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
- In a large bowl, add the brussels sprouts, apple pieces, olive oil, apple cider vinegar and balsamic vinegar. Stir until all pieces are coated.
- Spread sprouts and apples evenly on the baking sheet. Season with salt and pepper and bake for 20 minutes.
- While sprouts and apples are cooking remove the pork chops from refrigerator and allow to come to room temperature.
- Remove baking sheet from oven, move the sprouts and apples to the sides and add the pork chops spaced evenly apart.
- Bake for 8 minutes. Flip pork chops. Brush remaining marinade over the pork chops. Bake for another 4-6 minutes. Internal temperature should be 140 degrees if using a thermometer.
- Remove from oven and garnish with rosemary. Let cool on pan for a few minutes before serving.
Calories
534.17Fat (grams)
28.32Sat. Fat (grams)
7.08Carbs (grams)
26.47Fiber (grams)
4.62Net carbs
21.85Sugar (grams)
16.75Protein (grams)
43.56Sodium (milligrams)
795.69Cholesterol (grams)
131.88