Sheet Pan Pork Chops
Ingredients
-
4
pieces
bone-in pork chops (about 1-inch thick)
-
1
pound
Brussels sprouts
-
1
large
Fuji apple
-
½
large
red onion
-
4
cloves
garlic
-
2
tablespoons
fresh sage
-
1
lemon
juice
-
5
tablespoons
extra virgin olive oil
-
1½
teaspoons
Diamond Crystal kosher salt
-
to taste
freshly ground black pepper
-
to taste
aged balsamic vinegar
-
optional
handful
Italian parsley
Instructions
- Preheat the oven to 450°F.
- In a large bowl, mix 3 tablespoons of olive oil, lemon juice, sage, garlic, and salt.
- Coat the pork chops in the marinade.
- Line a baking sheet with parchment paper and arrange the pork chops on it.
- In the same bowl, toss the apple wedges, Brussels sprouts, and onion with the remaining olive oil and salt.
- Spread the vegetables around the pork chops on the baking sheet.
- Season with black pepper.
- Roast for 12 minutes or until the pork chops reach 145°F.
- Broil for an additional 3-5 minutes until browned.
- Drizzle with balsamic vinegar and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
530
Total fat
33g
Total carbohydrates
19g
Total protein
40g
Sodium
0mg
Cholesterol
0mg
You might also like