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Flavorful Apple Cider Glazed Sheet Pan Pork Chops Recipe with Roasted Apples and Brussels Sprouts

apple cider glazed pork chops - featured image
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A simple and satisfying sheet pan dinner featuring pork chops glazed with a luscious apple cider reduction, roasted alongside tender apples and Brussels sprouts for a cozy, flavorful meal.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 medium apples, cored and sliced (Honeycrisp or Granny Smith)
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup apple cider (pure, not apple juice)
  • 2 tablespoons light brown sugar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt to taste (kosher salt recommended)
  • Freshly cracked black pepper to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small saucepan, combine apple cider, brown sugar, Dijon mustard, and minced garlic. Bring to a simmer over medium heat, whisking occasionally. Cook for 10–12 minutes until reduced by half and syrupy. Remove from heat and stir in fresh thyme if using.
  3. Pat pork chops dry with paper towels. Season both sides generously with salt and black pepper.
  4. In a mixing bowl, toss halved Brussels sprouts and sliced apples with olive oil, salt, and pepper until evenly coated.
  5. Arrange pork chops evenly spaced on a sheet pan. Scatter apples and Brussels sprouts around them without overcrowding.
  6. Roast in the oven for 20 minutes. Brush pork chops with half the apple cider glaze and gently toss the veggies to coat.
  7. Continue roasting for an additional 10–12 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and the apples and Brussels sprouts are tender and caramelized on the edges.
  8. Remove the sheet pan from the oven and brush pork chops with the remaining glaze. Let rest for 5 minutes before serving.

Notes

Pat pork chops dry before seasoning to ensure good caramelization. Use room temperature pork chops for even cooking. Simmer glaze gently to avoid burning sugars. Avoid overcrowding the sheet pan to prevent steaming. Brush glaze in two stages for layered flavor. Use a meat thermometer to check for doneness (145°F internal temperature). Leftovers keep well refrigerated for up to 3 days and reheat best in the oven.

Nutrition

Keywords: pork chops, apple cider glaze, sheet pan dinner, roasted apples, Brussels sprouts, easy weeknight meal, fall recipe, gluten-free

Find it online: https://merrymorsel.com/flavorful-apple-cider-glazed-sheet-pan-pork-chops-recipe-with-roasted-apples-and-brussels-sprouts/