Description
A flavorful and easy Sheet Pan Pork Chop Supper featuring bone-in pork chops roasted with Brussels sprouts, Fuji apple wedges, and red onion, finished with a balsamic drizzle and fresh herbs. Perfect for a balanced, one-pan weeknight dinner.
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 (~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
To Finish
- Aged balsamic vinegar for drizzling
- Handful Italian parsley minced (optional)
Instructions
- Prepare the Oven and Marinade: Preheat the oven to 450°F. In a large bowl, combine 3 tablespoons of olive oil, lemon juice, chopped sage, minced garlic, and 1½ teaspoons kosher salt. Mix well to create the marinade.
- Marinate the Pork Chops: Add the pork chops to the marinade and coat them thoroughly, allowing the flavors to infuse.
- Arrange Pork Chops on the Baking Sheet: Line a large rimmed baking sheet with parchment paper for easier cleanup. Place the coated pork chops evenly spaced on the baking sheet.
- Prepare the Vegetables and Apple: In the same bowl, toss Fuji apple wedges, halved or quartered Brussels sprouts, and red onion wedges with the remaining 2 tablespoons of olive oil and ½ teaspoon kosher salt.
- Arrange Vegetables and Apple: Spread the apple and vegetable mixture around the pork chops in a single even layer. Grind fresh black pepper over the top to taste.
- Roast the Pork Chops and Vegetables: Place the baking sheet in the oven and roast for 12 minutes, or until the pork chops reach 145°F in the thickest part and are just cooked through.
- Broil for Browning: Increase the oven setting to broil and cook for an additional 4 minutes (within the 3-5 minute range) to brown the pork chops and vegetables nicely.
- Finish and Serve: Remove from oven, drizzle aged balsamic vinegar over everything, and garnish with minced Italian parsley if desired. Serve immediately.
Notes
- You can substitute fresh sage with dried sage if fresh is unavailable, using about 1 tablespoon dried.
- Ensure pork chops are at least 1-inch thick for even cooking and juiciness.
- Using parchment paper helps with cleanup but may reduce browning slightly. Omit if you prefer a crisper crust.
- Check pork doneness using a meat thermometer for safe and perfect cooking.
- If you don’t have a broiler, increase oven temperature to 475°F for the last few minutes to brown the meal.
- For an additional flavor twist, sprinkle a pinch of red pepper flakes with the vegetables before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
