Sheet Pan Pork Chops – 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


  • 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


  • 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
  • half)
  • 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.

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