If you’re like me, sometimes you want a dinner that feels like a warm hug — comforting, simple, and packed with flavor — without spending hours in the kitchen. That’s exactly why I can’t get enough of my Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe. It’s that perfect combo of juicy pork chops, caramelized sweet apples, and earthy Brussels sprouts, all roasted together with fresh sage and a bright lemony twist. This one-pan wonder is not only super easy, but it also makes your whole kitchen smell amazing. Trust me, you’ll want to make this more than once!

❤️

Why This Recipe Works

One-Pan Simplicity: Everything cooks together on one sheet pan, meaning less mess and more time enjoying your meal.
Perfect Flavor Balance: The apples bring just the right touch of sweetness to complement herbaceous sage and savory pork chops.
High-Heat Roasting: Roasting at 450°F and finishing under the broiler caramelizes everything beautifully, adding depth without extra effort.
Fresh and Flexible: It’s easy to swap veggies or herbs based on what you have, making this dinner adaptable all year round.

Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage, one-pan pork chop dinner, easy sheet pan pork recipes, healthy pork chop meals, flavorful apple and Brussels sprouts dinner - A metal baking tray with four large light pink pork pieces in the center, sprinkled with green herbs, surrounded by bright green halved Brussels sprouts and wedges of purple-red onion and golden brown apple slices, all on a white marbled surface. Steam rises from the tray, held by a woman’s hand wearing a black glove on the left side. The vegetables and pork look roasted with some browned edges. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients in this Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe is how well they naturally complement one another — sweet, savory, herbaceous, and a little tangy. Plus, these ingredients are easy to find year-round, and with just a few smart choices, you’ll get the best flavor and texture every time.

Extra virgin olive oil: Use good-quality oil for rich flavor and easy browning.
Lemon juice: Adds brightness that cuts through the richness of pork and balance the sweetness of apples.
Fresh sage: A classic pork pairing — its earthy notes infuse the dish with warmth.
Garlic: Adds depth and savoriness that pulls everything together.
Bone-in pork chops: They stay juicy and cook evenly; I love the flavor from the bone.
Fuji apple: Crisp and sweet, these hold their shape well during roasting.
Brussels sprouts: Halved or quartered to cook evenly and caramelize perfectly.
Red onion: Adds subtle sweetness and color contrast.
Kosher salt & black pepper: Essential for seasoning and bringing out flavors.
Aged balsamic vinegar: A drizzle at the end gives a tangy sweetness that elevates the whole dish.
Italian parsley (optional): Freshens and brightens the final presentation.

📝

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

One of the reasons I keep returning to this Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe is how effortlessly you can make it your own. Whether you prefer more herbs, a little heat, or even a meat swap, this recipe serves as a fantastic starting point for your creativity in the kitchen.

Try adding crushed red pepper flakes: I like to toss some in when guests want a little spice — it pairs surprisingly well with the sweetness of the apples.
Swap apples for pears: Once I tried this with ripe pears instead of apples, and it gave a mellow, richer sweetness — super tasty!
Use boneless pork chops: If you prefer quicker cooking or easier slicing, just watch the cook time closely to keep them juicy.
Season with rosemary instead of sage: Rosemary gives a piney twist — another great herbaceous option depending on your mood.

Step-by-Step: How I Make Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe

Step 1: Marinate Your Pork Chops with Sage and Lemon

Start by preheating your oven to 450°F. In a large mixing bowl, combine 3 tablespoons of extra virgin olive oil, the juice of one lemon, 2 tablespoons of fresh chopped sage, 4 minced garlic cloves, and 1½ teaspoons kosher salt. Give it a good stir — the lemon juice will help tenderize the pork while infusing it with fresh brightness. Add your bone-in pork chops and toss them well so every inch is coated. This quick marinade sets the stage for juicy, flavorful chops.

Step 2: Prepare the Sheet Pan & Roast

Line a rimmed baking sheet with parchment paper for easy cleanup (though if you want an extra-crisp bottom, you can skip it). Arrange the coated pork chops on the pan, giving them space to breathe — no crowding if possible. Then, in the same bowl you used for the pork marinade (no need to wash!), toss your apple wedges, halved Brussels sprouts, and red onion wedges with the remaining 2 tablespoons of olive oil and ½ teaspoon salt. Spread these veggies evenly around the pork chops. Grind some fresh black pepper on top for that finishing touch.

Step 3: Roast, Broil, and Finish with Balsamic

Slide your pan into the hot oven and roast for about 12 minutes, or until the pork chops reach an internal temperature of 145°F at their thickest part. Don’t worry, mine always hit this mark right around that time. Once almost done, crank your oven to broil and cook for an additional 3 to 5 minutes to get that beautiful caramelization on both the pork and veggies — watch carefully so nothing burns. When it’s perfectly browned, drizzle on a splash of aged balsamic vinegar and sprinkle with some minced Italian parsley for a fresh pop of color and flavor. Serve right from the pan and enjoy!

💡

Pro Tips for Making Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe

Don’t Skip the Broil: That final broil step is what transforms the dish from good to absolutely crave-worthy with gorgeous caramelization.
Use Bone-In Chops if You Can: They cook juicier and taste more hearty, but boneless works well too—just watch your timing.
Even Veggie Sizes Matter: I cut my Brussels sprouts and apple wedges to similar sizes so everything cooks evenly without some burning before others are done.
Let the Meat Rest: After roasting, let your chops rest for a few minutes—this helps juices redistribute and keeps every bite tender.

How to Serve Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe

Garnishes

I love finishing this supper with a generous sprinkle of minced Italian parsley — it brightens up the dish visually and adds a fresh, herby note to each bite. A drizzle of good aged balsamic right before serving really elevates the flavors and gives it a restaurant-quality touch without any extra fuss.

Side Dishes

This dish is a one-pan wonder and really stands on its own, but if you’re craving something extra, creamy mashed potatoes or a simple quinoa pilaf are fantastic companions. Sometimes I even toss together a quick green salad with vinaigrette to cut through the richness and add crunch.

Creative Ways to Present

For a special occasion, I’ve plated this supper on large white platters, garnished with whole sage leaves and extra balsamic drizzle. Adding edible flowers or microgreens can also make a stunning impression if you’re serving guests. Plus, it’s fun to serve family-style right from the sheet pan at the table—it sparks conversation and keeps things casual and cozy.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe, I typically store them in an airtight container in the fridge for up to 3 days. To keep the pork chops juicy, I separate them from the veggies if possible, but honestly, it tastes great even all mixed together.

Freezing

I’ve found that you can freeze the pork chops and veggies cooked together, but it’s best to freeze them on a baking sheet first to prevent clumping, then transfer to a freezer bag. Frozen leftovers are best eaten within 2 months for optimal flavor.

Reheating

To reheat, I like popping leftovers in a 350°F oven for about 10-15 minutes to keep that roasted texture crisp—not soggy like the microwave tends to make it. A quick broil for a couple of minutes at the end brings back some of that fresh-roasted charm.

FAQs

Can I use boneless pork chops for this recipe?

Absolutely! Boneless pork chops will work well and might even cook a bit faster. Just keep an eye on them to avoid overcooking, as they can dry out more easily than bone-in chops. Aim for an internal temperature of 145°F for juicy results.
What if I don’t have fresh sage?

If fresh sage isn’t an option, dried sage works too — just use about one-third the amount since dried herbs are more concentrated. Rosemary or thyme can also be great substitutes depending on your flavor preference.
Can I prepare the pork chops ahead of time?

Yes! You can marinate the pork chops in the sage-lemon mixture up to 8 hours ahead and keep them refrigerated. This actually helps boost the flavor. Just bring them to room temperature before roasting for even cooking.
Do I need to use parchment paper on the sheet pan?

Parchment makes cleanup a breeze and prevents sticking, but if you want a crisper bottom and are okay with scrubbing the pan, you can omit it. Just keep an eye on the veggies so they don’t burn.
How do I know when the pork chops are done?

The safest and easiest way is to use a meat thermometer — pork chops should reach an internal temperature of 145°F. The meat will still be juicy and slightly pink in the center. If you don’t have a thermometer, cook until juices run clear and no longer pink inside.

Final Thoughts

This Sheet Pan Pork Chop Supper with Apples, Brussels Sprouts, and Sage Recipe has become one of my go-to dinners because it’s simple, satisfying, and brings a bit of cozy magic to the table with minimal effort. I love how the apple’s sweetness plays against the savory pork, and the crackly roasted Brussels sprouts just make it feel like fall dinner all year long. Give it a try—you might find yourself making it a weekly favorite, just like I did. Happy roasting!