Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe

If you’re looking for a weeknight meal that feels cozy, fresh, and downright delicious, you’ve gotta try this Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe. It’s the perfect balance of juicy pork chops paired with sweet apples and earthy Brussels sprouts, all roasted together with fragrant sage and garlic. Honestly, it’s one of those recipes that feels fancy enough for guests but is so easy you’ll want to make it on a busy Tuesday night. Keep reading—I’m going to walk you through every step, plus give you tips to make it your own and nail it perfectly every time.

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Ingredients & Why They Work

This Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe uses ingredients that bring out the best in each other. The juicy pork chops soak up savory herbs and lemon, apples add sweetness and moisture, and the Brussels sprouts get beautifully charred for a smoky contrast. Here are my thoughts on each key player to help you shop and prep like a pro.

• Bone-in pork chops: Choose about 1-inch thick chops with bone-in for juiciness and more flavor—plus they hold up well to roasting.
• Fuji apple: I love Fuji here because it’s sweet yet sturdy enough to roast without turning to mush.
• Brussels sprouts: Fresh, firm sprouts work best—trim and halving smaller sprouts so everything cooks evenly.
• Fresh sage: Nothing beats fresh sage’s earthy aroma; it pairs perfectly with pork’s rich flavor.
• Lemon juice: Brightens the whole dish and helps keep the pork chops tender.
• Garlic: Adds a savory undertone that deepens as it roasts.
• Red onion: Offers a subtle sweetness and soft texture after roasting.
• Extra virgin olive oil: Helps everything brown nicely and carries the herb flavors.
• Balsamic vinegar: A drizzle at the end adds acidic sweetness for a beautiful finish.
• Kosher salt and black pepper: Essential seasonings—Don’t skimp here! They bring out every flavor.

Make It Your Way

One of my favorite things about this Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe is how adaptable it is. I often swap out veggies based on the season or what’s sitting in my fridge, and it’s very forgiving if you want it more garlicky or extra herby. You can easily put your own spin on it!

• Variation: I once swapped brussels for green beans and added sliced potatoes—equally delicious and perfect for stretching the meal.
• Dietary swap: For a lighter version, you can remove one pork chop per serving and add more veggies or a grain salad on the side.
• Seasoning adjustments: If you love spicy, add a pinch of crushed red pepper flakes with the sage and garlic.

Step-by-Step: How I Make Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe

Step 1: Marinate and Prep

First things first, preheat your oven to a hot 450°F—this high heat is key for getting that lovely caramelization on the pork and veggies. In a big bowl, mix the olive oil, fresh lemon juice, chopped sage, garlic, and a generous pinch of kosher salt. Toss your pork chops into this mixture, making sure each one is well coated. This step is where the magic starts, as the lemon and herbs work to tenderize and flavor the meat while everything warms up.

Step 2: Arrange Everything on the Sheet Pan

Line a rimmed baking sheet with parchment paper if you want easier cleanup, though I’ll be honest—the potatoes and apples brown better directly on the pan. Arrange the pork chops spaced out evenly, then toss your apple wedges, Brussels sprouts halves, and red onion slices in the remaining olive oil and salt mixture. Spread them out around the pork in one even layer so everything roasts uniformly.

Step 3: Roast and Broil

Pop the sheet pan in the oven and roast for about 12 minutes. The pork should hit an internal temperature of 145°F and be just cooked through. Don’t skip the thermometer here—especially with pork—to keep the chops juicy and safe. Then crank the heat to broil for another 3 to 5 minutes, watching carefully, so the meat and veggies get nicely browned and a little crisp on the edges. That final broil makes all the difference in flavor and texture.

Step 4: Finish with Balsamic and Parsley

Right after baking, drizzle a little aged balsamic vinegar over everything—that touch of acidity really wakes up the dish. If you like, sprinkle with freshly chopped Italian parsley for color and a fresh herbal note. Then serve while it’s warm and enjoy the happy mix of flavors!

How to Serve Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe

Garnishes

I usually keep garnishes simple—just a sprinkle of fresh Italian parsley for brightness and a drizzle of aged balsamic vinegar for a little sweet tang. Sometimes I add a few extra whole sage leaves crisped in olive oil for crunch and aroma. These little touches really bring the dish alive without adding fuss.

Side Dishes

This supper is a meal all on its own, but if you want sides, I recommend something light and fresh like a simple arugula salad with lemon vinaigrette or a creamy polenta that soaks up the pan juices beautifully. Garlic mashed potatoes are also comfort food gold here.

Creative Ways to Present

For a special dinner, I like to plate the pork chops on a large platter with the roasted veggies and apple wedges fanned around them. Drizzle the balsamic and sprinkle chopped parsley on top, then place a small bowl of extra balsamic reduction on the side for dipping. It looks impressive but is effortless!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The pork can dry out some, so slicing the chops before storing helps me reheat evenly. The roasted apples and Brussels sprouts actually taste great cold or warmed up.

Freezing

I’ve frozen leftover pork chops wrapped tightly in plastic wrap and placed in a freezer bag, and they hold up well for about 1 month. Veggies freeze less successfully — they get mushy — so I usually save those fresh or eat up first.

Reheating

To reheat, pop sliced pork chops and veggies in a 350°F oven for 10–12 minutes until warmed through. A quick broil for a minute or two at the end revives crispiness. Microwave works too, but you lose that nice texture.

FAQs

Final Thoughts

This Sheet Pan Pork Chop Supper with Apple, Brussels Sprouts, and Sage Recipe has become one of my go-to dinners because it hits just the right note of simplicity and flavor. It’s reliable, comforting, and brings those lovely seasonal flavors to your plate in under 30 minutes. I honestly can’t recommend it enough for busy nights when you want something wholesome and impressive without the fuss. Give it a try, and I hope it becomes a favorite in your kitchen too!

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