Description

This Sheet Pan Pork Chop Supper is a vibrant and easy-to-make meal featuring juicy bone-in pork chops roasted alongside flavorful Brussels sprouts, apples, and red onions. The dish is seasoned with fresh sage, garlic, and lemon juice, then finished with a balsamic vinegar drizzle and optional parsley garnish for a perfect balance of savory and tangy flavors.

Ingredients

Scale

For the Pork Chops and Marinade

5 tablespoons extra virgin olive oil divided
Juice of 1 lemon
2 tablespoons chopped fresh sage
4 garlic cloves minced
1½ teaspoons Diamond Crystal kosher salt (for pork)
4 bone-in pork chops about 1-inch thick (~2 pounds)

For the Vegetables and Finish

1 large Fuji apple cored and cut into 8 wedges
1 pound Brussels sprouts halved or quartered depending on size
½ large red onion peeled and cut into 6 wedges through the poles
½ teaspoon Diamond Crystal kosher salt (for veggies)
Freshly ground black pepper to taste
Aged balsamic vinegar for drizzling
Handful Italian parsley minced (optional garnish)

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Instructions

Preheat and Prepare Marinade: Set the oven to 450°F. In a large bowl, mix 3 tablespoons olive oil, lemon juice, chopped fresh sage, minced garlic, and 1½ teaspoons kosher salt until well combined.
Coat Pork Chops: Add the bone-in pork chops to the bowl and coat them thoroughly with the marinade, ensuring each chop is evenly covered.
Prepare Baking Sheet: Line a large rimmed baking sheet with parchment paper (optional for easier cleanup). Arrange the coated pork chops on the pan, leaving space for vegetables.
Toss Vegetables and Apple: In the same bowl, add the apple wedges, halved or quartered Brussels sprouts, and red onion wedges. Add the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt, then toss to coat evenly.
Arrange Vegetables: Spread the coated veggies and apples in a single even layer around the pork chops on the baking sheet. Season with freshly ground black pepper to taste.
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 and the vegetables have started to soften.
Broil for Browning: Increase the oven heat to broil. Continue cooking for an additional 3 to 5 minutes until the pork chops and vegetables are nicely browned and caramelized.
Finish and Serve: Remove the pan from the oven, drizzle aged balsamic vinegar over the pork chops and vegetables, and garnish with minced Italian parsley if desired. Serve immediately.

Notes

For easier cleanup, line the baking sheet with parchment paper, though it may reduce browning slightly.
Make sure pork chops reach an internal temperature of 145°F for safe consumption and optimal juiciness.
Use a meat thermometer to accurately check doneness.
Adjust the vegetable sizes uniformly to ensure even cooking.
Substitute fresh sage with dried sage if fresh is unavailable, but reduce quantity to 1 tablespoon.
The balsamic vinegar drizzle adds a sweet and tangy finish—use a high-quality aged vinegar if possible.
Optional parsley adds a fresh herbal note but can be omitted without affecting taste significantly.
This dish pairs well with a simple side of mashed potatoes or crusty bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 100 mg