Sheet Pan Pork Chops with Roasted Apples and Brussels Sprouts

Step 1: Preheat the oven to 425 degrees F.

Step 2: Stir together the first 5 ingredients, 1 tablespoon brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Rub each pork chop with 1/2 teaspoon olive oil; the rub both sides of each pork chop with the brown sugar mixture (about 2 teaspoons on each chop). At this point you can proceed or let the chops sit in the fridge for 8 hours.

Step 3: Whisk together the apple cider vinegar and remaining 2 tablespoons brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; slowly whisk in the remaining 3 tablespoons olive oil until blended.

Step 4: Plae3 the apples, Brussels sprouts, and 1/4 cup of the vinetar mixture in a large bowl and toss to coat.

Step 5: Place the pork chops in the center of a lightly greased (with cooking spray) heavy duty aluminum foil lined sheet pan; place the apple mixture around the pork chops. Be careful to make sure the Brussels sprouts are in one layer (not covered by pork or apples) so they cook well.

Step 6: Bake at 425 degrees for 12 minutes; turn the pork chops over, and bak 10 to 14 minutes more or until a meat thermometer inserted in the thickes portion registers 140 degrees F. Transfer the pork chops to a serving platter and cover with foil to keep warm. Stir the apple mixture in the sheet pan and spread into an even layer.

Step 7: Increase the oven temperature to broil, and broil the apple mixture for 3 to 4 minutes or until browned and slightly charred. Transfer the apple mixture to a medium bowl. Toss together the apple mixture and the remaining vinegar mixture. Season with kosher salt, and serve with the pork chops.