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Crispy Sheet Pan Pork Chops with Apple Cider Glaze and Easy Roasted Brussels Sprouts

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A fuss-free, flavorful sheet pan dinner featuring crispy bone-in pork chops with a sticky apple cider glaze and perfectly roasted Brussels sprouts. This recipe is quick, easy, and perfect for cozy weeknight meals.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 lb Brussels sprouts, trimmed and halved
  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the Brussels sprouts by trimming the stems and halving them. Toss in a mixing bowl with 2 tablespoons olive oil, salt, pepper, and half the dried thyme. Ensure each sprout is evenly coated. Set aside.
  3. Pat the pork chops dry with paper towels. Rub both sides with salt, pepper, the remaining thyme, and 1 tablespoon olive oil. Let rest while making the glaze.
  4. In a small saucepan over medium heat, combine apple cider, apple cider vinegar, brown sugar, Dijon mustard, and minced garlic. Stir occasionally and simmer until slightly thickened and syrupy, about 8-10 minutes. Watch carefully to avoid burning.
  5. Arrange the pork chops spaced out on the baking sheet. Spread the Brussels sprouts around them in a single layer.
  6. Roast in the oven for about 20 minutes, flipping the pork chops and tossing the Brussels sprouts halfway through. Pork should reach an internal temperature of 145°F (63°C), and sprouts should be browned and tender.
  7. In the last 5 minutes of roasting, generously brush the apple cider glaze over the pork chops and drizzle some over the Brussels sprouts.
  8. Remove from oven and let pork chops rest for 5 minutes before serving. Plate with roasted Brussels sprouts and add a final drizzle of glaze if desired.

Notes

Pat pork chops dry before seasoning to ensure a crispy crust. Do not overcrowd the pan to allow proper roasting and caramelization. Watch the glaze closely while simmering to prevent burning. Use a meat thermometer to pull pork chops at 145°F (63°C) for juiciness. If glaze thickens too much after cooling, gently warm before brushing. Leftovers reheat best in the oven to maintain crispness.

Nutrition

Keywords: pork chops, sheet pan dinner, apple cider glaze, roasted Brussels sprouts, easy dinner, quick meal, one pan meal, gluten-free

Find it online: https://milacook.com/crispy-sheet-pan-pork-chops-with-apple-cider-glaze-easy-roasted-brussels-sprouts-recipe/