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4.94 from 15 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


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


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