Transform pork chops!
Transform ordinary pork chops into something awe-inspiring! This one-pan recipe delivers spicy, herby warmth with every bite. The slightly charred, crunchy Brussels sprouts, roasted sweet apple, and tender pork will earn a standing ovation. This is an easy recipe, although it does require quite a few spices & seasonings and has a few more steps than most of my recipes. The results, however, are worth the extra effort on those nights when you have a little more time and patience. Seriously, you have never had Brussel sprouts this good!
There are only three main ingredients – pork chops, Brussels sprouts, and an apple. Take the pork out of the fridge, so it has a chance to lose its chill while preparing the sheet pan and other ingredients.
Prepping the sprouts and apple will take a couple of minutes. It’s also a good idea to round up all the spices and herbs (eight are needed!) I love fresh rosemary and grow it in my window herb garden; however, dried rosemary will also work.
Create a spicy, herby rub
Mix the rub to coat the pork in a small bowl and place the covered chops on the prepared baking sheet.
Mix spicy, herby sauce
In a measuring cup, mix the sauce for the sprouts and apple. Use a medium bowl to combine a quarter cup of the sauce with sprouts and apple and spoon around the pork chops. Don’t put away the bowl! You’ll be using it again to serve the sprouts and apple with the remaining sauce.
Pop the pan in a pre-heated oven and bake for 12 minutes. Flip the chops and continue baking for another 10 -14 minutes, depending on thickness. Remove the pork from the sheet pan onto a plate and cover with foil to keep warm. Increase the oven temp to BROIL.
Spread the sprouts and apple in an even layer and place the broiler for a couple of minutes. Keep an eye on it! The goal is to slightly char the sprouts – not burn them. Things move fast under a broiler, don’t walk away.
Putting it together
Return the sprouts and apple to the medium bowl and mix with the remaining sauce. Drizzle the excess sauce over the pork and, if desired, garnish with a sprig of fresh rosemary. Enjoy!
Sheet-Pan Pork Chops with Roasted Brussels Sprouts and AppleCourse: MainCuisine: AmericanDifficulty: Easy
This one-pan recipe delivers spicy, herby warmth with every bite. The slightly charred, crunchy Brussels sprouts, roasted sweet apple, and tender pork will earn a standing ovation.
2-4 (1-inch-thick) bone-in, center-cut pork chops
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
⅛ teaspoon crushed red pepper
⅛ teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary, divided
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup plus 3 tablespoons olive oil, divided
¼ cup apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
1 pound fresh Brussels sprouts, trimmed and cut in half
- Prep: Preheat oven to 425°. Set out pork chops (to take off the chill.) Trim and halve the Brussels sprouts. Slice the apple. Lightly spray non-stick oil over heavy-duty aluminum foil-lined baking/sheet pan.
- Stir together 1 tablespoon brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Rub the mixture over both sides of each pork chop. Place pork chops in the center of the prepared pan. Place apple mixture around pork chops (save bowl).
- Whisk together the apple cider vinegar and remaining 2 tablespoons brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a measuring cup; slowly whisk in 3 tablespoons olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat. Pour the mixture around pork chops (save the bowl!).
- Bake at 425° for 12 minutes; turn pork chops and bake another 10 to 14 minutes – depending on thickness. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture and spread into an even layer. Increase oven temperature to broil. Broil apple mixture 2 to 3 minutes or until browned and slightly charred. (Don’t walk away!)
- Transfer the apple mixture back to the medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with salt. Plate with pork chop, spoon excess vinegar mixture over the top. Enjoy!
- Rosemary: substitute 1 teaspoon dried rosemary
- Apple Cider Vinegar substitute: Lemon or lime juice is the best substitute. White wine vinegar can also be used
- Apple: Use whatever you have on hand!