Sheet Pan Pork Chops, Apples and Veggies

I haven’t posted anything lately because the hubby and I were in Belize! It’s an amazing place, if you haven’t tried it, you totally should. The people are friendly, the prices are cheap and the ocean. What more could you ask for?

This recipe is an easy weeknight dinner that only uses one bowl and one sheet pan for dishes which makes for easy clean up. I ended up using frozen Brussels Sprouts because I was out of fresh greens toward the end of the week. They were not quite as delicious as fresh ones would have been, but WAY better than steamed per the package directions.

This recipe could work with pretty much any vegetables or apples you have around. Frozen obviously need longer to roast and depending on how big or small you chop the pieces and the thickness of the pork chops, you may need less time or longer in the oven.

Ingredients:

  • 1 Package Frozen Brussels Sprouts
  • 1 Small Red Onion
  • 3 Small Gala Apples
  • 4 Boneless Pork Chops
  • 2 T. Olive Oil
  • Spice Rub
  • Salt and Pepper
  • Cinnamon

Steps:

Preheat oven to 400 degrees.

Spray the Brussels Sprouts with Avocado Oil (or any other high heat oil). Sprinkle with salt. Roast on a sheet pan covered with foil for 10-15 minutes until warm enough in the center to slice.

In the meantime, chop apples and onions or other veggies into bite size pieces. You can either peel the apples or leave the skin on.

Remove pork chops from package into a shallow bowl or plate. Add olive oil and rub and then rub with your favorite spice rub. I used an Omaha Steaks rub for this recipe and it turned out delicious. If you don’t have a rub pre-mixed you can make one with some paprika, onion powder or flakes and garlic powder, chili powder or other flavors you like.

Remove sprouts from oven, slice each one in half and return to sheet pan. Move them to one side of the pan and spray the cut side with oil and sprinkle with a bit more salt and some pepper.

Add the pork chops down the center of the sheet pan. Place the apples and any other quick cooking veggies on the empty side. Sprinkle the apples with cinnamon.

Bake until pork chops are at least 145 degrees in the thickest chop center and veggies are done.

You can broil at the end for 2 minutes if you want some extra crispiness on the sprouts.

Before I sprinkled cinnamon on the apples. It’s not required, but really makes a delicious contrast with the other flavors.

Nutrition Facts: (1 Chop and ¼ of veggies/apples)

  • Calories: 300
  • Protein: 30
  • Fat: 11
  • Carbs: 23

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