Sheet Pan Pork Chops and Brussels Sprouts
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Pork Chops and Brussels Sprouts
Description
The pork chops are rubbed with olive oil and seasoned generously with salt, pepper, Italian seasoning, and grated Parmesan cheese before baking at 425 degrees Fahrenheit. Initially, the chops bake alone for about 10 minutes, after which halved Brussels sprouts dressed with olive oil, salt, and pepper are added to the same sheet pan. Both finish roasting together until the sprouts are fork-tender with pleasantly crisp edges and the pork reaches a safe internal temperature with minimal pink.
The dish combines a savory, herbaceous crust and juicy, tender pork with the slightly caramelized, earthy flavor of Brussels sprouts. The Parmesan cheese contributes a mild umami note and a subtle crust to the meat.
For extra depth, a simple Dijon-based cream sauce and a balsamic glaze can be served alongside or drizzled over the finished ingredients. Thin-cut pork chops require less cooking time and can be baked with the Brussels sprouts simultaneously.
For convenience and enhanced flavor, the pork chops can be browned in a skillet before baking. This recipe offers a straightforward yet flavorful sheet pan dinner with minimal cleanup.
Ingredients
for the pork chops
- 4 pork chop for thin pork chops, see note, thick-cut, boneless
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning or Herbs de Provence, see note for DIY
- ⅓ cup Parmesan Cheese grated
- Dijon mustard see note, optional, sauce
for the brussels sprouts
- 1 pound Brussels sprouts cut in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper cracked
- balsamic glaze see note, optional, reduction
Instructions
- Preheat oven to 425 degrees.
- Rub pork all over with olive oil. Season generously with salt and pepper on all sides. Then season with Italian seasoning and sprinkle on top and bottom with parmesan cheese.
- Arrange pork chops 2 inches apart on a large, rimmed sheet pan. Bake for 10 minutes.
- While pork chops are baking, toss brussels sprouts with olive oil, then season with salt and pepper.
- Add brussels sprouts to the sheet pan, cut side down. Return to the oven and bake for 15-20 minutes longer until brussels sprouts are fork-tender with crisp edges and pork chops are done (a meat thermometer should read 145 degrees or pink should be nearly gone in the center).
- Serve immediately OR top with dijon sauce and/or balsamic glaze if desired and serve.
Notes
- Adjust cooking time when using thin-cut pork chops by roasting meat and Brussels sprouts together for about 15 minutes.
- Italian seasoning mix can be homemade by combining equal parts dried thyme, basil, oregano, and parsley.
- Optionally brown pork chops in a skillet for 2-3 minutes per side before baking to develop a richer crust.
- Prepare a simple Dijon cream sauce separately by simmering until thick for an easy accompaniment.
- Enhance Brussels sprouts with a balsamic glaze or reduction, homemade or store-bought, for added sweetness and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 802mg | 33% |
| Potassium | 952mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 96mg | 107% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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