This comforting and simple sheet pan pork chops recipe is a wonderful and quick dinner for chilly nights! Easy clean up and bursting with flavor!
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!
Ingredients
- Bone-in pork chops: My favorite pork chops to use are bone-in and about 1-inch thick because they don’t dry out easily in the oven like boneless pork chops. Make sure the pork chops aren’t too thick or too thin so everything will cook at the same time in the sheet pan dinner.
- Brussels sprouts: Feel free to substitute your favorite seasonal vegetable like green beans or broccoli.
- Fuji apple
- Red onion
- Garlic
- Fresh sage
- Lemon juice
- Extra virgin olive oil or avocado oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Aged balsamic vinegar
- Minced Italian parsley (optional topping)
How to make Sheet Pan Pork Chops
Set the oven to 450°F. In a large bowl, make the marinade by combining extra virgin olive oil, lemon juice, sage, garlic, and salt.
Mix well.
Throw in the pork chops…
…and coat them well.
Line a large rimmed baking sheet with parchment or aluminum foil, and place 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 (Check with a meat thermometer that the pork chop is at least 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 fresh parsley. Serve!
What do you serve with it?
You really don’t to serve this sheet pan dinner with anything else because there’s meat and veggies already in it! If you do want an extra veggie side dish, I recommend my Instant Pot Mashed Sweet Potatoes.
How do you save leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
More sheet pan meals
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes 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 2022).
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.
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?
Just made it, but with boneless chos; bone-in chops were too thin. Easy and tasty, family liked it.
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
No Brussel spouts here, the season is over, but asparagus is in season! Yummy flavours, thanks for the recipe!
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!
Fixed this for dinner tonight. My husband’s comment was that we have all the ingredients to make this again!
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!
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.
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!
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!!!!