Sheet Pan Apple Dijon Pork Chops and Brussels Sprouts

Juicy pork chops roast with apples and Brussels sprouts under a tangy Dijon-maple glaze in this easy one-pan dinner ready in about 35 minutes.

Prep: 15 min · Cook: 22 min · Yield: 4 · Method: Oven

Ingredients

• 4 pork chops
• 2 apples
• 1 lb brussels sprouts
• 2 tbsp dijon mustard
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it. — 425°F
2. Halve the Brussels sprouts and apples. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread them on the sheet pan. (about 5 min)
3. Pat the pork chops dry. Stir together the Dijon mustard, maple syrup, remaining 1 tablespoon olive oil, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Brush the mixture over both sides of the pork chops. (about 5 min)
4. Roast the vegetables for 8 minutes. Add the pork chops to the pan and roast for 10 to 14 minutes, turning the apples and Brussels sprouts once, until the pork reaches 145°F in the thickest part. (about 22 min) — 425°F
5. Rest the pork chops for 3 minutes before serving with the roasted apples and Brussels sprouts. (about 3 min)