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
Servings: 4 servings
- 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)
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!
Calories: 530kcal | Carbohydrates: 19g | Protein: 40g | Fat: 33g | Fiber: 6g