Sheet pan pork chops with veggies provide a full meal for 4 on one baking sheet! This recipe’s paleo, gluten free, Whole30, keto, and low carb.
Sheet pan recipes are perfect for quick dinners, and these pork chops with brussels sprouts and apples are no different! This hearty, smokey pork chop dinner will be on the table after less than 30 minutes of cooking.
Why are sheet pan recipes so popular?
Great question. Oftentimes, sheet pan cooking isn’t the ideal way to get the best flavor out of your meal. However, it’s got a LOT going for it:
- easy clean-up
- doesn’t require fancy, expensive equipment
Most people I know are on board with recipes that hit those bullets!
Tips for better sheet pan recipes
First tip? Get the biggest sheet pan you can find. The standard size for a half-sheet pan or rimmed baking sheet is 13″x18″. The more room you have, the better — because if you try cramming everything on a small sheet pan, it’s just not going to roast correctly.
Line the pan for easy clean up. A lot of bloggers (me included) tend to photograph sheet pan recipes on old, well-used baking sheets. Trust me, it’s just for the photos. Use heavy-duty aluminum foil or parchment paper to line the sheet pan. Otherwise, if you’d rather skip that, oil the sheet pan with extra virgin olive oil before adding anything.
You’ll notice for this recipe, food gets added to the sheet pan in stages. That’s because the pork chops cook way faster than the brussels sprouts and apples. Just follow the directions and you should be good to go!
Want to crisp up the veggies just a bit at the end? Take the pork chops off of the sheet pan, return the sheet pan to the oven, and turn the broiler on for a minute or two.
More pork chop recipes for dinner
- Macadamia-Crusted Pork Chops with Bacon Brussels Sprouts
- One Skillet Pork Chops with Apples and Onions
- Slow Cooker Pork Chops with Apples, Onions, and Kraut
- Grilled Pork Chops with Shallot Butter
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoon sea salt, divided
- 3/4 teaspoon ground black pepper, divided
- 2 teaspoons finely chopped fresh rosemary OR 1 teaspoon dried rosemary, divided
- 4 1 inch thick bone-in pork chops
- 3 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- 3 tablespoons apple cider vinegar
- 2 large apples, cut into 1/2 inch wedges
- 2 pounds fresh brussels sprouts, cut in half
- Adjust an oven rack to the center of the oven. Place a large baking sheet in oven and preheat to 425.
- In a small bowl, combine paprika, chipotle powder, garlic powder, cinnamon, 3/4 teaspoon sea salt, 1 teaspoon fresh rosemary (OR 1/2 teaspoon dried rosemary), and 1/4 teaspoon black pepper in a small bowl. Rub each pork chop with 1/2 teaspoon olive oil, then rub both sides of each pork chop with spice mixture (about 2 teaspoons for each chop).
- In a separate bowl, whisk together apple cider vinegar, remaining 3/4 teaspoon sea salt, 1 teaspoon fresh rosemary, and 1/2 teaspoon black pepper. While still whisking, drizzle in remaining 3 tablespoons olive oil until blended. Add apples and brussels sprouts to a bowl and pour in vinegar mixture, tossing to coat.
- Remove the hot baking sheet from the oven and place pork chops in the center. Arrange apple mixture around chops.
- Bake for 12 minutes, then flip pork chops and continue cooking for 10 minutes or until pork chops are cooked through. Transfer the pork chops to a serving platter. Stir apple mixture and spread into an even layer.
- Increase oven temp to broil and broil the apple mixture for 2 minutes, until browned and ends are slightly charred. Transfer to a large bowl and serve.
Keywords: pork chops, whole30, keto, low carb, paleo, sheet pan