Sheet Pan Pork Chops with Brussels Sprouts
Juicy bone-in pork chops roast alongside crispy Brussels sprouts on a single sheet pan, seasoned with garlic, smoked paprika, and a touch of Dijon mustard.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 1/2 lbs Brussels sprouts, halved, trimmed
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp apple cider vinegar
Instructions
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1
Preheat oven to 425°F. Line a large rimmed sheet pan with foil and place in the oven while it preheats.
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2
Pat 4 bone-in pork chops, about 1 inch thick dry with paper towels. In a small bowl, stir together 2 tbsp Dijon mustard, half the 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Rub evenly over both sides of the pork chops.
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3
Toss 1 1/2 lbs halved, trimmed Brussels sprouts with the remaining olive oil and 2 tsp apple cider vinegar. Season lightly with salt and pepper.
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4
Carefully remove the hot sheet pan from the oven. Arrange the bone-in pork chops, about 1 inch thick in the center and spread the Brussels sprouts around them, cut-side down.
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5
Roast for 18 to 22 minutes until the Brussels sprouts are crispy and caramelized and the bone-in pork chops, about 1 inch thick reach an internal temperature of 145°F (63°C). Let the pork chops rest for 3 minutes before serving.
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6
Serve the bone-in pork chops, about 1 inch thick alongside the roasted Brussels sprouts.