From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat
Sheet pan pork chops with Brussels sprouts and apples have become my go-to when it is mid-October and I have exactly zero energy left but still need to feed four people something that feels like a real dinner. Twelve minutes of prep, everything onto one pan, and the oven handles the rest. That is the whole pitch.
Bone-in chops at 425 degrees F stay juicy in a way boneless ones never quite manage for me. The Brussels sprouts get properly caramelized on the cut side, and the apple slices soften just enough to sweeten the pan juices without turning to mush. Thyme and garlic do the seasoning work, and nothing about this is fussy.
The one thing worth knowing before you start: pan size matters here. The first time I made this I used a smaller pan and everything steamed instead of roasted. Use your biggest sheet pan, the 18×13 inch if you have it, and give the vegetables room to breathe.
Why you will love this
- Everything, protein and vegetables and fruit, comes off one pan with about 5 minutes of cleanup.
- Bone-in chops are more forgiving at high heat than boneless, so you have a little buffer before they dry out.
- The apples caramelize and add natural sweetness without any added sugar or glaze.
- Active prep is under 15 minutes, and the 22 to 26 minute roast time is hands-off.
- Leftovers reheat well in the oven the next day, which is not always true of pork chop dinners.
Tips for success
- Pat the pork chops completely dry before seasoning. Wet surface means no browning, and browning is most of the flavor here.
- Place Brussels sprouts cut side down and do not flip them before the 15-minute mark. That flat caramelized surface is what converts the skeptics at the table.
- Do not crowd the pan. If your Brussels sprouts and apples are piled on top of each other, split them across two pans rather than squeezing everything onto one. Crowding causes steaming.
- Pull the chops at 145 degrees F and let them rest 3 to 5 minutes before cutting. Skipping the rest is the most common reason pork chops taste dry even when they hit the right temperature.
Common questions
- Can I use boneless chops? Yes, but start checking them at 18 to 20 minutes. They cook faster and go from done to dry quickly.
- What if my Brussels sprouts are very large? Halve them through the stem as directed, and if any halves are still thick, quarter them so they cook through in the same window as the pork.
- Do the apples fall apart? Not if you use Honeycrisp or Fuji and slice them a half inch thick. Thinner slices or softer apple varieties will turn mushy.
- Can I add potatoes? Baby potatoes halved will work, but they need a head start. Toss them on the pan and roast for 10 minutes before adding the pork chops and apples.
Substitutions
Boneless pork chops are fine if that is what you have on hand, just reduce the cook time by 3 to 5 minutes and check with a thermometer at 20 minutes. For the vegetables, broccoli florets or halved baby potatoes can replace the Brussels sprouts, though potatoes need a 10-minute head start in the oven. Rosemary or sage can stand in for the dried thyme in equal amounts.
If someone at your table is not a Brussels sprouts person, green beans or thick-cut zucchini can work in a pinch, though the cook time for zucchini is shorter so add it at the 10-minute mark rather than the start. For a little extra depth, stir a teaspoon of whole-grain mustard into the olive oil before tossing the vegetables.
Make-ahead and storage
You can trim and halve the Brussels sprouts and slice the apples up to a day ahead. Store them separately in the fridge, then assemble the pan right before roasting. The pork chops can be seasoned and left uncovered in the fridge for a few hours, which also helps dry the surface for better browning.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375 degrees F for 10 to 12 minutes to bring back some of the crispiness on the Brussels sprouts. The microwave works in a hurry but the vegetables go soft. This dish does not freeze well because the apples and Brussels sprouts turn mushy after thawing.
Sheet Pan Pork Chops with Brussels Sprouts and Apples
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. If you have a large enough sheet pan, use the 18×13 inch size. Smaller pans will crowd everything and you will end up steaming instead of roasting.
- Pat the pork chops completely dry with paper towels. This step matters because surface moisture prevents browning. Season both sides generously with 1/2 teaspoon kosher salt, black pepper, garlic powder, and onion powder. Set aside at room temperature while you prep the vegetables.
- In a large bowl, toss the halved Brussels sprouts and sliced apples with 2 tablespoons of olive oil, the remaining 1/2 teaspoon salt, dried thyme, and minced garlic. Spread them across two-thirds of the baking sheet in a single layer, cut sides of the Brussels sprouts facing down. Leave space between pieces so they roast rather than steam.
- Drizzle the remaining 1 tablespoon of olive oil over the pork chops and place them on the open third of the baking sheet, not overlapping the vegetables. Slide the pan into the oven.
- Roast for 22 to 26 minutes. At the 15-minute mark, check the Brussels sprouts. If the flat sides are golden brown and caramelized, they are on track. Do not flip them early or you will lose that crispy surface.
- Start checking the pork chops at 20 minutes using an instant-read thermometer inserted into the thickest part away from the bone. You are looking for 145 degrees F. The meat will be slightly pink in the center and that is perfectly safe at this temperature.
- Remove the pan from the oven and let the pork chops rest for 3 to 5 minutes before serving. The juices redistribute during resting and the chops will be noticeably juicier when you cut into them. Serve directly from the pan.
Notes
← Back to 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat