Sheet Pan Pork Chops and Brussels Sprouts! Featuring thick-cut, meaty, juicy Italian-seasoned pork chops and balsamic-glazed Brussels sprouts, this dish is baked in one pan for easy clean up!
There’s just something about a thick-cut pork chop that I cannot resist. I grew up on the basic pork chops that I’m assuming everyone ate — thin, bone-in, a little fatty, a lot of boring.
Sure you could Shake-n-Bake them, or grill them but they were always just “meh” to me, so I just kind of avoided making them when I was learning to cook for myself and my family because they never left a lasting impression.
Then, I was served a thick-cut pork chop at a restaurant. Okay, my husband was served this and I wanted to try a bite. Then another, then another until basically we were just sharing our dinners. I couldn’t stop eating it!
From that moment on, my mind was changed and pork chops were back on the menu! Thick cut is the way to go my friends! Bone or no, keep the meat thick and, following recipe directions, of course, you’ll have a meaty, juicy, tender cut of pork every time!
This tender baked pork chops recipe is a game-changer!
WHAT INGREDIENTS ARE IN SHEET PAN PORK CHOPS AND BRUSSELS SPROUTS?
- Boneless pork chops
- Salt and pepper
- Olive oil
- Italian seasoning or Herbs de Provence (see note for DIY)
- Grated parmesan cheese
- Dijon sauce (see note)
- Brussels sprouts
- Cracked black pepper
- Balsamic glaze/reduction (optional; see note)
HOW DO YOU MAKE SHEET PAN PORK CHOPS AND BRUSSELS SPROUTS?
This boneless pork chops recipe is not only delicious, but goes from fridge to table in about 35 minutes. Can’t beat that!
Preheat the oven to 425 degrees, then get to work on the pork chops and Brussels sprouts.
First, rub the pork chops all over with olive oil (use your hands, it’s easiest). Then, season them with salt and pepper all over. Top that with Italian seasoning all over, and finally sprinkle parm on both sides (top and bottom). Now that’s what we call an amazing base layer of flavor, right?
Put the pork chops about 2 inches apart on a large, rimmed sheet pan. Bake these for 10 minutes, and, while they are baking, toss the cut Brussels sprouts with olive oil, and season with salt and pepper.
Remove the sheet pan from the oven and add the Brussels sprouts to the pan, cut side down. Put the whole thing back in the oven and bake for 15-20 minutes longer until the sprouts are tender when pierced with a fork and have crisped edges and the pork chops are finished cooking. (If you’re not sure, insert a meat thermometer, it should read 145 degrees).
Now for the best part — serving! You can serve these sheet pan pork chops right away or toss with my Dijon cream sauce or balsamic glaze if you want to make this delicious meal even more mouth-watering!
TIPS & TRICKS FOR THESE SHEET PAN PORK CHOPS
- If you’re using a thin-cut pork chop, add the sprouts at the same time you put the pork in and cook them both for 15 minutes.
- If you want to make your own herb blend, it’s easy! Just mix together ½ teaspoon each of the following and use in this tender baked pork chops dish:
- Dried thyme
- If you want to brown both sides of the pork chops, brown both sides for 2-3 minutes in an oiled skillet over medium-high heat first, then add to the sheet pan and follow the rest of the directions in order.
- If you are adding the Dijon Cream Sauce, thicken the sauce by simmering on the stove over medium heat, stirring frequently for about 5-10 minutes or until it’s thickened.
CAN YOU EAT RAW BRUSSELS SPROUTS?
Oh sure, you CAN eat raw Brussels sprouts but the question is: Why would you want to? Raw, these little cabbages are bitter. And, they can make you gassy and bloated from the digestion process.
Cook these little buggers though, and the natural sugars come out, making the veggie sweeter, softer, and easier to digest.
Sheet Pan Pork Chops and Brussels Sprouts
Feeling like something new for dinner? Sheet Pan Pork Chops and Brussels Sprouts are the answer. Featuring thick-cut, meaty, juicy Italian-seasoned pork chops and balsamic-glazed Brussels sprouts, this dish is baked in one pan for easy clean up!
for the pork chops
- 4 thick-cut boneless pork chops for thin pork chops, see note
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning or Herbs de Provence see note for DIY
- 1/3 cup grated parmesan cheese
- optional: dijon sauce see note
for the brussels sprouts
- 1 pound brussels sprouts, cut in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- optional: balsamic glaze/reduction see note
Preheat oven to 425 degrees.
Rub pork all over with olive oil. Season generously with salt and pepper on all sides. Then season with Italian seasoning and sprinkle on top and bottom with parmesan cheese.
Arrange pork chops 2 inches apart on a large, rimmed sheet pan. Bake for 10 minutes.
While pork chops are baking, toss brussels sprouts with olive oil, then season with salt and pepper.
Add pork chops to the sheet pan, cut side down. Return to the oven and bake for 15-20 minutes longer until brussels sprouts are fork-tender with crisp edges and pork chops are done (a meat thermometer should read 145 degrees or pink should be nearly gone in the center).
Serve immediately OR top with dijon sauce and/or balsamic glaze if desired and serve.