Sheet-Pan Pork Chops and Brussels Sprouts

Ingredients

• 4 boneless pork chops (about 3/4 inch thick)
• 1 lb Brussels sprouts, halved
• 1 apple, sliced (optional)
• 3 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp dried sage
• 1/2 tsp garlic powder
• 3/4 tsp salt, divided
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. 2Toss the Brussels sprouts with a tablespoon of oil and half the salt, then spread on one side of the pan.
3. 3Rub the pork chops with the remaining oil, maple syrup, sage, garlic powder, remaining salt, and pepper, and place them on the other side of the same pan.
4. 4Scatter the apple slices around the sprouts if using.
5. 5Roast for 18 to 22 minutes, flipping the chops once, until the pork reaches 145°F internally and the sprouts are caramelized at the edges.
6. 6Let the chops rest for 3 minutes on the pan before serving so the juices redistribute.

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