Pork Chops with roasted Apples and Brussel Sprouts

Another sheet pan dinner winner.  My pork chops were extra thin so everything cooked really fast.  I made this again with green beans instead of brussel sprouts and it was also really good.

 

Pork Chops with roasted Apples and Brussel Sprouts

Serves 4

Adapted from Southern Living

Mix:

• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Rub:

• 2 teaspoons olive oil
• 4 bone-in center cut pork chops

Whisk:

• 3 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

• 1 Gala apple cut into 1/2 inch pieces
• 1 pound fresh brussel sprouts, trimmed and cut in half

Stir together first batch of ingredients. Rub each pork chop with 1/2 teaspoon of oil each then place in a gallon size zip lock bag. Add in the sugar mixture and shake to coat pork chops. Let sit in the refrigerator for at least an hour, preferably overnight.

Preheat oven to 425 degrees F. 

 Whisk all ingredients under "whisk" in a large bowl.  Add apple and brussel sprouts and stir to coat.

Line sheet pan with foil and spray with cooking spray.  Place pork chops in the center and brussel sprout mixture around the pork chops in a single layer.

Bake for 12 minutes, flip the pork chops, bake for another 10 - 14 minutes. Remove from oven and place under foil tent so the meat rest for 5 minutes.  Serve.

Next Time: more apple since that was H's favorite and no one else got any.