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
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today and it was delicious! Kids were happy, definitely going into regular dinner rotation. I’m a big fan of unfussy sheet pan dinners.
I was out of sage and substituted thyme which paired very well with the other flavors.
Also wanted to say I love the new cookbook!
I enjoy your all-in-one meals. I cooked the meal in my air fryer insert, on the bake setting 400° for 20 minutes. I ended up overlooking the chops and sprouts, a bit. Still good
My husband made this tonight, he decided to add thinly sliced carrots and potatoes plus walnuts and cranberries. Not strickly Paleo but we only purchase Organic vegatables. It was delicious.
This is definitely a keeper I did change some thinga. Since I am a widow and I cook just for me, I cut the receipe in half. I used brocoli instead of Brussel Sprouts since I have some much frizen brocoli and I used canned yams, I cooked it for 13 minutes thwn added the yams and cooked for 3 munutes, It was wonderfull. Thanks for posting. I will certainly pass this reciepe on to my family and friends.
The flavors in this sheet pan were awesome! How does one ever find pork chops that aren’t tough??