Harvest Sheet Pan Dinner
This simple pork chop sheet pan supper is perfect for fall and winter alike with its seasonal vegetables and baked apples.
Servings: 4 Servings
Calories: 387kcal
Ingredients
- 1/2 Red Onion quartered
- 1 cup Brussel Sprouts halved
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Honey
- 2 cups Butternut Squash
- 2 Apples sliced
- 3 teaspoons Cinnamon
- 4 Pork Chops 1/2-inch thickness
- 1/4 teaspoon Chili Powder
Instructions
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil and lightly coat with either cooking spray or oil. I used olive oil and a paper towel to evenly cover the pan.
- Get out two large mixing bowls. Place the Red Onions and Brussels Sprouts in one and toss until evenly coated with the Olive Oil, Balsamic Vinegar, and Honey. In the second large mixing bowl add the Butternut Squash and Apples. Toss, until fully coated with the Cinnamon. Season both sides of your Pork Chops with the Chili Powder and Salt & Pepper.
- Place the onion mixture and the squash mixture on your baking sheet in one layer. Don’t completely fill up the sheet though because you’ll need a small amount of room to add the pork chops later. Cook for 25 minutes.
- Remove the tray from the oven and squeeze your pork chops in on the pan and return to the oven for an additional 15 minutes, or until the pork chops reach a temperature of 140 degrees. Divide evenly among 4 plates. Enjoy!1
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 30g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 78mg | Potassium: 949mg | Fiber: 5g | Sugar: 17g | Vitamin A: 7693IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 2mg