This Whole30-friendly sheet pan pork chop supper is a wonderful and quick dinner for chilly nights!
Nothing goes better with pork chops than apples. Except maybe Brussels sprouts. Oh, and sweet red onions. And olive oil and lemon juice, too. Don’t forget some nice aged balsamic vinegar.
What the heck, let’s just throw it all on a sheet pan and call it a fab sheet pan pork chop supper!
Time to make Sheet Pan Pork Chop Supper!
Makes 4 servings
Ingredients:
- 5 tablespoons extra virgin olive oil or avocado oil, divided
- Juice of 1 lemon
- 2 tablespoons chopped fresh sage
- 4 garlic cloves, minced
- Diamond Crystal brand 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 (optional)
Equipment:
- Measuring spoons
- Chef’s knife
- Cutting board
- Garlic press
- Large bowl
- Rimmed baking sheet
- Parchment paper (optional for easy cleanup)
- Instant-read meat thermometer
Method:
Set the oven to 450°F. In a large bowl, combine 3 tablespoons olive oil, lemon juice, sage, garlic, and 1½ teaspoons salt.
Mix 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.)
Toss 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.
Drizzle on some balsamic vinegar, and garnish with Italian parsley. Serve!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sheet Pan Pork Chop Supper
Ingredients
- 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 (optional)
Instructions
- Set the oven to 450°F. In a large bowl, combine 3 tablespoons olive oil, lemon juice, sage, garlic, and 1½ teaspoons salt. Mix 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.)
- Toss 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.
- Drizzle on some balsamic vinegar, and garnish with Italian parsley. Serve!
Nutrition
Danielle says
I always find pork chops to be tricky (I always over cook them)… but will be giving this a go.
It looks like you got new (to me) gloves. Still ove-gloves?
Sunil R says
Just made it, but with boneless chos; bone-in chops were too thin. Easy and tasty, family liked it.
Nova says
I made these with some slight changes. I used broccoli instead of brussel sprouts. No sage on hand so didn’t use that. Also used boneless pork chops It was delicious!!!! Thank you
Bernadine Rooney says
No Brussel spouts here, the season is over, but asparagus is in season! Yummy flavours, thanks for the recipe!
Leigh Rogers says
I kind of did my own thing – carrots instead of apples because my son has rules about fruit in dinner, so the execution was kind of me, but the inspiration was ALL you! Love this recipe! Thank you. Just got your cookbook in the mail today. Vive la Nom!
Kathy Perkinsgran says
Fixed this for dinner tonight. My husband’s comment was that we have all the ingredients to make this again!
Miranda says
Phenomenal! This is going into our regular rotation. It was so easy and so full of flavour (also, the first time I haven’t overcooked a pork chop! Woot!) thank you!