5.0 from 33 votes
Sheet Pan Pork Chops and Brussels Sprouts
Feeling like something new for dinner? Sheet Pan Pork Chops and Brussels Sprouts are the answer. Featuring thick-cut, meaty, juicy Italian-seasoned pork chops and balsamic-glazed Brussels sprouts, this dish is baked in one pan for easy clean up!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 354 kcal
Course:
Main Course
Cuisine:
American
Ingredients
for the pork chops
- 4 thick-cut boneless pork chops for thin pork chops, see note
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning or Herbs de Provence, see note for DIY
- ⅓ cup grated Parmesan cheese
- optional: dijon sauce see note
for the brussels sprouts
- 1 pound Brussels sprouts cut in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- optional: balsamic glaze/reduction see note
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.
Cup of Yum
Notes
- If using thin-cut pork chops, bake the pork and the brussels sprouts for the same length of time - about 15 minutes.
- To make your own herb blend, stir together 1/2 teaspoon each dried thyme, basil, oregano, and parsley.
- For added color and flavor the pork chops can be browned for 2-3 minutes on each side in an oiled skillet over medium-high heat.
- To take these pork chops to the next level, top them with my favorite (super easy) dijon cream sauce. Rather than transferring to the oven, simply simmer the sauce on the stove over, stirring throughout, for 5-10 minutes until thickened.
- For next-level brussels sprouts, top with homememade (click here for my easy recipe!) or storebought balsamic reduction/glaze.
Nutrition Information
Calories
354kcal
(18%)
Carbohydrates
10g
(3%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
802mg
(33%)
Potassium
952mg
(27%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
932IU
(19%)
Vitamin C
96mg
(107%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354
% 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.