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!
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
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
