So, I figured tonight I’d throw a pan of potatoes and Brussels sprouts in the oven along with some pork chops, all seasoned up with fall flavors. This is definitely one of the most easiest thing that I can make! Rub pork chops with 1 tablespoon olive oil on both sides to coat and sprinkle both sides with remaining thyme, rosemary, garlic powder, salt and pepper. Garnish with green onions and serve immediately. © 2020 Discovery or its subsidiaries and affiliates. Combine Brussels sprouts and sweet potatoes in a large bowl. Top with 1/2 teaspoon each of garlic powder, salt and pepper. Like vegetables that are actually good for you. Season both sides of pork with salt and black pepper. https://www.yummly.com/recipes/pork-chops-and-brussel-sprouts Bake for 15 minutes, flip pork chops over, and bake for 20 more minutes. Place pork chops in the center of the baking sheet. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes. Season both sides of pork with salt and pepper. I mean, in general, I’d rather eat my vegetables fried (hello, French fries) or coated in cheese (hi there, spinach artichoke dip), but let’s be real. Preheat oven to 400°F. Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Move skillet to the oven. After 35 minutes, your kitchen will be warm and toasty, your house will smell amazing, and you’ll be ready to dig in! Swap out the thyme and rosemary with Italian seasoning for a different flavor profile. Flip pork chops over and add browned Brussels sprouts. Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Top with 1 teaspoon each thyme and rosemary. Roasted vegetables are a true favorite in my house. I love how it helps heat the house while dinner cooks. Whisk together until combined. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Directions. Arrange potatoes in a single layer on the pan. Arrange pork chops on pan between potatoes and Brussels sprouts. Woman's Day contributor Ayesha Curry shares her family's favorite recipe for easy pork chops paired with savory apples. A heart fall meal with only one pan to clean up—it’s a dinner winner. Press both sides of the pork chops in the mixture to evenly coat. © 2020 ®/TM General Mills All Rights Reserved, Creamy Brussels Sprouts and Cauliflower Gratin, Sautéed Brussels Sprouts with Toasted Walnuts and Dried Cherries, Brussels Sprout and Bacon Mashed Potatoes, Roasted Brussels Sprouts and Prosciutto Bites, Grilled Brussels Sprouts with Bacon and Balsamic, Roasted Brussels Sprouts with Cranberries and Pecans. Add potatoes to a mixing bowl and drizzle on 1 tablespoon of olive oil. Remove sheet pan from oven. Roasted veggies tend to pack in the flavor and make me feel good about my choices. Our easy recipe will show you how to bake pork chops for a delicious end result. The Brussels sprouts' sweetness is such a nice combination with the tangy apple slices and the spices marinated in the 'chops! 3. Stir to coat. Add the onions to the pork chops and let caramelize. (Reduce the heat to medium if the crust gets too dark.). Heat 1 tablespoon of oil in a large skillet over … Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Snuggle the pork chops in between your veggies on the sheet pan and rub them with a bit of oil, thyme, rosemary, salt, pepper, and garlic powder, being sure to coat both sides. Spicy Pork Chops with Brussels Sprouts and Apples. Serve with the pork chops. Heat oven to 425°F. Then pop the whole pan in the oven. Set aside 1/4 of the marinade cover and refrigerate. Tender juicy pork chops, crispy Brussels sprouts and roasted apples all come together in this easy sheet-pan dinner! Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. The Brussels sprouts and apples turned brown/charred in the oven while I was baking the pork chops… 1 pound Brussels sprouts, trimmed and halved (or quartered if large), 1 small red onion, halved and sliced 1/2 inch thick, 4 boneless center-cut pork chops (3/4 inch thick; about 1 1/4 pounds), 2 tablespoons finely chopped fresh parsley, Sign up for the Recipe of the Day Newsletter Privacy Policy, Crispy Pork Chops with Sriracha Brussels Sprouts. An easy one-pan dinner that’s perfect for chilly nights! Top with 1 teaspoon each … All rights reserved. I’m an adult and sometimes I have to eat things that are adult-y. This cut comes from the pork loin which extends from the shoulder down to the sirloin. Stir to coat and add to pan with potatoes. 1. Pork chops are the equivalent of the ribeye and strip steak on a cow. I went with thyme, rosemary, garlic powder, salt and pepper. 2. Transfer the pork chops to the panko mixture, pressing into the pork on both sides. Stir the parsley into the the carrots and Brussels sprouts. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. On a large rimmed baking sheet, toss Brussels sprouts and apples with 2 Tbsp oil, then vinegar, sugar, and ½ tsp each salt and pepper. Set aside. Peel the onions and cut into rings. Season the pork chops with salt and pepper and brush the mustard on both sides. Allow excess to drip back into the dish. Since we raise heritage breed pigs here at Augustus Ranch, our pork chops have a beautiful fat cap and a darker, rosy-colored meat. Place Brussels sprouts in the same bowl used for the potatoes and drizzle with 1 tablespoon of olive oil. Cook for 12-15 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork reads 145 F. Rinse the parsley, shake dry and chop finely. You’ll also want olive oil and a few seasonings. Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. In a small bowl, add the olive oil, maple syrup, apple cider vinegar and mustard. You’re going to need some pork chops, potatoes, and Brussels sprouts. center cut pork chops, about 3/4 inch thick. Drizzle with olive oil. Heat the clarified butter in a nonstick pan and fry the pork chops over moderate heat on each side for 4-5 minutes. Heat air fryer to 400ºF, and cook until golden brown and pork is cooked to desired temperature, about 10 minutes for medium or 13 minutes for well-done. Sprinkle with the remaining 1 tablespoon parsley. Simple! Make the marinade. Sweet, savory and easy...a great alternative to chicken and beef! Place pork chop on 1 side of air fryer basket, and coated Brussels sprouts on other side. Dip the pork chops in the egg mixture on both sides. Spray a large rimmed baking sheet with non-stick cooking spray. Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. By Ayesha Curry. Transfer brussels sprouts to pan with pork chops. Add potatoes to a mixing bowl and drizzle on 1 tablespoon of olive oil. As soon as the nights start getting chilly, I start cranking up the oven at dinnertime. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes. This is such a quick dinner and I love that it all roasts in one pan for minimal clean up.