Sheet-Pan Cider Pork Chops with Brussels Sprouts
Pork chops and caramelized Brussels sprouts roasted together and finished with a quick apple cider glaze.
Equipment: Large rimmed sheet pan, small saucepan
Why it's a fall recipe
Apples and Brussels sprouts both peak in fall. Roasting the sprouts at high heat turns their edges crisp and sweet, and an apple cider reduction gives the pork a glossy, tangy finish.
Method
- Heat the oven to 425°F. Toss the Brussels sprouts and apple with 2 tbsp oil and ½ tsp salt on the sheet pan. Roast for 10 minutes.
- Meanwhile, rub the pork chops with the remaining oil, thyme, salt and pepper.
- Push the vegetables to the edges of the pan and add the pork chops. Roast for 12–15 minutes, until the chops reach 145°F.
- While the pork roasts, simmer the glaze ingredients in a small saucepan for 8–10 minutes until reduced by about half and syrupy.
- Rest the pork for 3 minutes, then brush with the glaze and drizzle the rest over the vegetables.
Picking the best produce
Choose Brussels sprouts that are bright green, firm and tightly closed. Smaller sprouts tend to be sweeter. Fresh apple cider is easiest to find at orchards and farmers markets in fall.
Variations
- Use boneless chops and reduce the roasting time by a few minutes.
- Swap Brussels sprouts for cubed sweet potatoes (add 10 minutes to the first roast).
Storing leftovers
- Refrigerate for up to 3 days.
- Reheat in a hot oven to keep the sprouts crisp.
More seasonal recipes
Lemony Asparagus & Pea Pasta
Tender spring asparagus and sweet peas tossed with pasta, lemon, Parmesan and a little butter. Ready in 25 minutes.
Strawberry Spinach Salad with Poppy Seed Dressing
Baby spinach, ripe strawberries, toasted almonds and crumbled goat cheese in a sweet-tangy homemade poppy seed dressing.
Grilled Chicken with Fresh Peach Salsa
Juicy grilled chicken topped with a bright salsa of ripe peaches, jalapeño, red onion, lime and cilantro.