Preheat your oven to 425 degrees F. If you have a large enough sheet pan, use the 18x13 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.