Description
A flavorful and easy sheet pan pork chop supper featuring juicy bone-in pork chops roasted with crisp Brussels sprouts, sweet Fuji apples, and red onion, enhanced by a zesty lemon-sage marinade and a finishing drizzle of aged balsamic vinegar.
Ingredients
Scale
Marinade and Pork
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons chopped fresh sage
- 4 garlic cloves minced
- 1½ teaspoons Diamond Crystal kosher salt
- 4 bone-in pork chops about 1-inch thick (~2 pounds)
Veggies and Toppings
- 2 tablespoons extra virgin olive oil
- 1 pound Brussels sprouts halved or quartered depending on their size
- 1 large Fuji apple cored and cut into 8 wedges
- ½ large red onion peeled and cut into 6 wedges through the poles
- ½ teaspoon Diamond Crystal kosher salt
- Freshly ground black pepper to taste
- Aged balsamic vinegar for drizzling
- Handful Italian parsley minced (optional)
Instructions
- Preheat Oven: Set the oven to 450°F to prepare for roasting the pork chops and vegetables.
- Prepare Marinade: In a large bowl, mix together 3 tablespoons of olive oil, lemon juice, chopped sage, minced garlic, and 1½ teaspoons kosher salt until well combined.
- Marinate Pork Chops: Add the bone-in pork chops to the bowl and thoroughly coat them with the marinade, ensuring even coverage.
- Arrange Pork Chops: Line a large rimmed baking sheet with parchment paper, then place the coated pork chops spaced evenly on the pan.
- Prepare Vegetables: In the same large bowl, toss the apple wedges, halved Brussels sprouts, and red onion wedges with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt.
- Arrange Vegetables: Spread the vegetables evenly around the pork chops on the baking sheet in a single layer. Sprinkle freshly ground black pepper over everything.
- Roast: Place the baking sheet in the oven and roast for 12 minutes or until the pork chops reach an internal temperature of 145°F.
- Broil for Browning: Increase the oven setting to broil and cook for an additional 3 to 5 minutes, until the pork chops and vegetables are nicely browned.
- Finish and Serve: Remove from the oven, drizzle aged balsamic vinegar over the pork and veggies, garnish with minced Italian parsley if desired, and serve immediately.
Notes
- Using parchment paper makes clean-up easier but skipping it can enhance browning.
- Ensure vegetables are cut evenly so they cook uniformly.
- Let pork chops rest a couple of minutes after cooking for juicier results.
- Substitute fresh sage with dried sage if necessary, using about 1 tablespoon.
- Use Fuji apples for sweetness, but Granny Smith can be used for a tangier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
