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Home » Blog » Recipes » Sheet Pan Pork Chop Supper (Whole30)

Sheet Pan Pork Chop Supper (Whole30)

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This Whole30-friendly sheet pan pork chop supper is a wonderful and quick dinner for chilly nights!

An overhead shot of Sheet Pan Pork Chop Supper.

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.

Adding the marinade ingredients for Sheet Pan Pork Chop Supper to a large metal mixing bowl.

Mix well.

Stirring the marinade for Sheet Pan Pork Chop Supper with a spoon

Throw in the pork chops…

Adding the pork chops to the marinade.

…and coat them well.

A pork chop covered in marinade

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.)

Placing pork chops in a single layer on a rimmed baking sheet

Toss the apple wedges, Brussels sprouts, and onion into the bowl with the remaining 2 tablespoons of olive oil and ½ teaspoon salt.

Tossing the apples, onions, and Brussels sprouts in the marinade.

Spread the veggies in an even layer around the pork chops.

Arranging the ingredients for Sheet Pan Pork Chop Supper in a single layer on a rimmed baking sheet.

Grind some pepper on top.

Cracking some black pepper on top of Sheet Pan Pork Chop Supper

Make sure everything’s in a single layer…

An overhead shot of Sheet Pan Pork Chop Supper ready for the oven

…and roast for 12 minutes or until the chops are just cooked through (145°F in the thickest parts).

A shot of Sheet Pan Pork Chop Supper baking in the oven.

Crank the heat to broil and cook for an additional 3-5 minutes or until the pork and veggies are browned.

Removing Sheet Pan Pork Chop Supper from the oven.

Drizzle on some balsamic vinegar, and garnish with Italian parsley. Serve!

Adding fresh Italian parsley to Sheet Pan Pork Chop Supper


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

Print Recipe
4.85 from 20 votes

Sheet Pan Pork Chop Supper

This Whole30-friendly sheet pan pork chop supper combines my favorite cold weather ingredients: pork chops, sage, apples, Brussels sprouts, sweet red onions, olive oil, lemon juice, and aged balsamic vinegar. Plus, it's a breeze to cleanup!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, paleo, pork chops, Primal, Sheet Pan, Whole30
Servings: 4 servings
Calories: 530kcal
Author: Michelle Tam

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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 530kcal | Carbohydrates: 19g | Protein: 40g | Fat: 33g | Fiber: 6g
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Reader Interactions

Comments

  1. Danielle says

    January 27, 2018 at 6:53 pm

    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?

    Reply
  2. Sunil R says

    February 2, 2018 at 4:06 am

    Just made it, but with boneless chos; bone-in chops were too thin. Easy and tasty, family liked it.

    Reply
  3. Nova says

    August 11, 2020 at 2:31 pm

    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

    Reply
  4. Bernadine Rooney says

    August 11, 2020 at 2:31 pm

    No Brussel spouts here, the season is over, but asparagus is in season! Yummy flavours, thanks for the recipe!

    Reply
  5. Leigh Rogers says

    October 18, 2020 at 12:58 am

    5 stars
    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!

    Reply
  6. Kathy Perkinsgran says

    October 26, 2020 at 12:35 am

    Fixed this for dinner tonight. My husband’s comment was that we have all the ingredients to make this again!

    Reply
  7. Miranda says

    November 5, 2020 at 3:46 am

    5 stars
    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!

    Reply
  8. John Davies says

    October 18, 2021 at 1:36 pm

    4 stars
    My Brussels sprouts were underdone by the time the pork was ready. And they were small sprouts.

    Next time I’ll pre-cook the vegetables a bit. No big deal.

    The flavor was spot-on and a hit with the family. This will go in permanent rotation.

    Reply
  9. Knowles Harper says

    November 13, 2021 at 7:33 pm

    5 stars
    This is one of my favorite recipes and I probably make this more than anything. The chops are always tender and the other ingredients go well together. Try it!

    Reply
  10. Amy says

    January 8, 2022 at 2:00 am

    5 stars
    This was so delicious! Even my 4 year old tried one of the brussel sprouts and was surprised it tasted okay. I added yams, a few fingerling potatoes and roasted garlics and did it in my cast iron pan. I am looking forward to a tiny bit of leftovers tomorrow. Definitely making it again!!!!

    Reply
  11. Ashley G says

    April 26, 2022 at 12:35 am

    5 stars
    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!

    Reply
  12. Florence says

    May 3, 2022 at 2:46 pm

    4 stars
    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

    Reply

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