Sheet Pan Pork Chop Supper

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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!

Nutrition

• Calories: 530 kcal
• Total Fat: 33 g
• Total Carbohydrate: 19 g
• Dietary Fiber: 6 g
• Protein: 40 g