Sheet Pan Pork Chops with Roasted Apples and Brussels Sprouts
Bone-in pork loin chops seasoned with paprika, chili powder, and cinnamon, roasted alongside apple wedges and Brussels sprouts on a sheet pan. The vegetables finish under the broiler for charred edges, then toss with an apple cider vinegar dressing. Chops can marinate up to 8 hours before roasting.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ⅛ teaspoon ground red pepper
- ⅛ teaspoon ground cinnamon
- 3 tablespoon light brown sugar, divided
- 2 teaspoon fresh rosemary, chopped, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 4 1 to 1 1/2 pounds pork loin chops, bone-in, center cut, 1 inch thick
- 3 tablespoon olive oilavocado oil1:1higher smoke pointneutral flavorFull guide →
- 2 teaspoon olive oilavocado oil1:1higher smoke pointneutral flavorFull guide →
- 3 tablespoon apple cider vinegar
- 1 8 to 9 ounce Gala apple, cut into 1/2 inch wedgesGranny Smith apple1:1sweet-tartholds shape better when roasted
slight texture variation
- 1 pound Brussels sprouts, fresh, trimmed and cut in halfbroccoli florets1:1similar texture and roasting timeFull guide →
- vegetable cooking spray, for greasing pan
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Mix paprika, chili powder, garlic salt, ground red pepper, ground cinnamon, 1 tablespoon brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
- 3
Rub each pork chop with olive oil, then coat both sides with the spice mixture.
- 4
Optionally refrigerate the seasoned chops for up to 8 hours.
- 5
Whisk together apple cider vinegar, remaining 2 tablespoons brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; slowly whisk in remaining 3 tablespoons olive oil until blended.
- 6
In a large bowl, toss apples, Brussels sprouts, and 1/4 cup vinegar mixture until coated.
- 7
Place pork chops in center of a lightly greased sheet pan lined with aluminum foil; arrange apple mixture around them, keeping Brussels sprouts in a single layer.
- 8
Roast at 425 degrees for 12 minutes, then turn chops over and continue roasting for 10 to 14 minutes until a meat thermometer inserted in the thickest portion registers 140 degrees F.
- 9
Transfer pork chops to a serving platter and cover with foil.
- 10
Stir apple mixture in the sheet pan and spread into an even layer.
- 11
Increase oven temperature to broil setting and broil for 3 to 4 minutes until browned and slightly charred.
- 12
Transfer apple mixture to a medium bowl and toss with remaining vinegar mixture.
- 13
Season with kosher salt and serve with pork chops.
Tips
Ensure Brussels sprouts remain in a single layer on the sheet pan so they cook evenly and don't steam.
The pork can be seasoned and refrigerated up to 8 hours ahead, allowing flavors to penetrate deeper.
Watch the broil step carefully as charring happens quickly; 3 to 4 minutes is a starting point depending on your oven.
Good to Know
Cover leftovers and refrigerate for up to 3 days. Reheat gently in a 325 degree F oven to avoid drying out the pork.
Season the pork chops and refrigerate for up to 8 hours before roasting. Prepare the vinegar dressing up to 1 day ahead and store in an airtight container.
Serve pork chops immediately with the broiled apple and Brussels sprout mixture spooned over or alongside. Drizzle any remaining vinegar dressing on the platter.
Common Mistakes
Overcook the pork past 140 degrees F to avoid dry, tough meat.
Layer Brussels sprouts under other vegetables to avoid steam buildup and uneven cooking.
Skip the broil step to avoid losing the charred, caramelized flavor on the apple mixture.