Pork Chops with Roasted Apples & Brussels Sprouts
A German-inspired sheet-pan dinner pairs juicy pork chops with caramelized Brussels sprouts and apples, celebrating Washington’s October harvest.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $8
- Calories per serving: 650 cal
- Oven
Ingredients
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Kroger® Pork Loin Assorted End Chop Bone In1¼ pounds, about 2 chops, ¾–1 inch thick $2.99
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Fresh Brussels Sprouts - Order by the Pound12 ounces $2.99
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Organic Fuji Apple8 ounces, about 1 large apple $2.79
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Jumbo Yellow Onions4 ounces, about ½ medium onion $0.89
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Olive oil1½ tablespoons
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Morton kosher salt flakes2¾ teaspoons
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Dijon mustard1 tablespoon
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Caraway seeds½ teaspoon
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Dried thyme½ teaspoon
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Black pepper½ teaspoon
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Chateau Ste. Michelle Vintage Select Riesling Washington White Wine750 ml $10.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F with a rack in the upper-middle position. Pat 1¼ pounds bone-in pork chops dry and season both sides with 1¾ teaspoons Morton kosher salt flakes. Let them stand while you prepare the vegetables.
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Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Cut 4 ounces yellow onion into ½-inch wedges, keeping the layers together where possible. Core 8 ounces apple and cut into ¾-inch wedges; leave the peel on.
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On a large rimmed sheet pan, toss together:
- The prepared Brussels sprouts and onion
- 1 tablespoon olive oil
- 1 teaspoon Morton kosher salt flakes
- ½ teaspoon caraway seeds
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
Spread into a single layer with the sprouts cut-side down. Roast for 15 minutes.
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Mix 1 tablespoon Dijon mustard, ½ tablespoon olive oil and ¼ teaspoon black pepper in a small bowl. Brush this mustard mixture over both sides of the seasoned pork chops.
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Turn the vegetables and add the prepared apple wedges. Clear two spaces on the pan and lay the chops directly against the metal. Roast for 12–18 minutes, until the chops reach 145°F in the thickest part away from the bone. The sprouts should be browned and the apples tender but still holding their shape.
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Transfer the chops to a plate and rest for 5 minutes. If the vegetables need more browning, leave them in the oven during the rest.
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Divide the roasted Brussels sprouts, onion and apples between two plates. Add a pork chop to each and spoon the pan juices over the meat.
Want more detail? See the temperature guide.
Drink pairing: An off-dry Riesling complements the sweet apples, savory pork and mustard.
Wine picks:
- Chateau Ste. Michelle Vintage Select Riesling Washington White Wine $10.99 750 ml
- Charles Smith Wines Kungfu Girl Riesling Washington White Wine $12.99 750 ml
Why it works: A lightly off-dry Riesling echoes the roasted apples and balances the mustard, browned sprouts, and savory pork. These Washington selections suit the dish’s regional harvest feel while keeping enough freshness for the sheet-pan richness.