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Sheet Pan Pork with Balsamic Roasted Vegetables


  • Author: Jennifer McDaniel

Ingredients

Scale
  • 4 boneless pork chops trimmed of excess fat and lightly pounded to even thickness 
  • 3 T. olive oil
  • 4 cloves garlic minced
  • 2 T. chopped fresh rosemary divided
  • 1 T. honey
  • 2 T. balsamic vinegar
  • 1 t. kosher salt divided
  • ½ t. black pepper divided
  • 4 c. Brussels sprouts trimmed and halved (quarter if very large), about 1 pound
  • 3 large parsnips
  • 1 medium onion cut into ¾-inch pieces
  • 1 medium apple peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the pork chops in a large zip lock bag. Drizzle with 1 ½ tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, honey, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the pork in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
  3. Once chopped, place the Brussels sprouts, parsnips, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 ½ tablespoons olive oil, then sprinkle with remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
  4. Remove the pork from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the pork is cooked through and the internal temperature reaches 145-150 degrees F, about 18 to 22 minutes, or until done. Once the pork is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes.
  5. Sprinkle with the remaining 1 tablespoon fresh rosemary.
  6. Serve warm!