Sheet Pan Pork Chops with Brussels Sprouts

Name: Sheet Pan Pork Chops with Brussels Sprouts
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
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

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.

43 minEasyServes 4490 cal/serving

AmericanDinnerOvenLow CarbHigh ProteinDairy-FreeEgg-FreeNut-FreeCorn-Free

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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

1

Preheat oven to 425°F. Line a large rimmed sheet pan with foil and place in the oven while it preheats.
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.
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.
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.
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.
6

Serve the bone-in pork chops, about 1 inch thick alongside the roasted Brussels sprouts.

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Questions

What temperature do I cook Sheet Pan Pork Chops with Brussels Sprouts at?

For Sheet Pan Pork Chops with Brussels Sprouts, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 22 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Sheet Pan Pork Chops with Brussels Sprouts?

Step 5 reads: "Let the pork chops rest for 3 minutes before serving." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is Sheet Pan Pork Chops with Brussels Sprouts keto-friendly?

A serving of Sheet Pan Pork Chops with Brussels Sprouts carries 11 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 55 percent of the budget; against a moderate 100 g low-carb day it is 11 percent.

How much protein is in Sheet Pan Pork Chops with Brussels Sprouts?

One serving (the recipe makes 4) has 30 g of protein in about 490 calories, alongside 11 g carbohydrate and 20 g fat, plus 3 g fiber and 589 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Sheet Pan Pork Chops with Brussels Sprouts?

Refrigerate what is left of Sheet Pan Pork Chops with Brussels Sprouts within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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