Sheet pan meals are an easy way to put together a meal any day of the week. The rub gives the pork chops a sweet and slightly spicy flavor, while the cider vinegar in the vegetables is just enough to liven it up without overpowering the natural flavors.
Recipe by Chef Rob Thomas
PORK CHOP INGREDIENTS
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic salt
- 1/2 tsp ground cinnamon
- 1 1/2 Tbsp. brown sugar
- 2 tsp chopped fresh thyme
- 4 (1-inch-thick) bone-in, center-cut pork chops
- salt and freshly ground black pepper
BRUSSELS SPROUTS AND APPLES INGREDIENTS
- 2 tsp olive oil, divided
- 1tsp cider vinegar
- 1 medium sweet onion (peeled and cut into
- 1/2 inch wedges)
- 2 Gala apples (core removed
- and cut into 1/2
- inch wedges)
- 1 pound fresh Brussels sprouts
- (trimmed and cut in
- 2 pinches salt
Preheat steam oven to 400°F.
Mix paprika, chili powder, garlic salt, cinnamon, brown sugar, thyme, with a pinch of salt, and a pinch of black pepper in a small bowl. Rub each pork chop with a drizzle of olive oil; rub both sides of each pork chop with brown sugar mixture. Place onions, apples, and brussels sprouts, in a large bowl. Drizzle with oil, season with salt and cider vinegar, toss to coat.
Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil lined sheet pan; place apple mixture around pork chops.
Roast at 400°F for 15 minutes; turn pork chops over, and roast 10 to 12 minutes more (or until a meat thermometer inserted in thickest portion registers 140°F. Transfer pork chops to a serving platter and tent with foil to keep warm. Stir apple mixture in sheet pan and spread into an even layer. Set oven to broil and broil apple mixture about 4 minutes or until browned and slightly charred. Season with salt if necessary and serve with pork chops.