Weeknight Sheet Pan Pork Chop Supper
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Sheet Pan Pork Chop Supper sits in the Pork section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 5 tablespoons extra virgin olive oil, divided
- Juice of 1 lemon
- 2 tablespoons chopped fresh sage
- 4 garlic cloves, minced
- Diamond Crystal 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
- ½ large red onion, peeled and cut into 6 wedges through the poles
- Freshly ground black pepper
- Aged balsamic vinegar
- Handful Italian parsley, minced (skippable)
Method
Set the oven to 450°F. In a large bowl, combine 3 tablespoons olive oil, lemon juice, sage, garlic, and 1½ teaspoons salt. Stir well.
Throw in the pork chops, and coat them well.
Line a large rimmed baking sheet with parchment, and arrange the coated pork chops on the pan. (If you leave off the parchment, the ingredients will brown better BUT cleanup is harder.)
Turn 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 ( 145°F in the thickest parts ).
Crank the heat to broil and cook for an additional 3-5 minutes or until the pork and veggies are browned.
Spoon on some balsamic vinegar, and finish with Italian parsley. Plate
