Sheet Pan Dinner: Pork Chops with Cabbage, Sweet Potatoes, and Apples
The secret to getting dinner on the table quickly and with very little cleanup probably already exists in your kitchen – the humble sheet pan. Simple and satisfying, sheet pan dinners can be customized in an almost unlimited variety of ways.
Here are a few tips to help you create your own sheet pan dinners.
- Infuse flavor – marinades and spice rubs add flavor to your protein. If you have extra time, marinate your meat, fish, chicken, pork, or tofu before layering. As little as 10 minutes of marinating can make a difference. Most proteins are best marinated for anywhere from one to eight hours. Same with spice rubs. If you are marinating for more than 30 minutes, keep in the refrigerator.
- Crisp it up – the skin of chicken, sausages, and fish can be crisped by turning on the broiler for the last few minutes of cooking.
- Sauce it up – sauces are a great way to add even more flavor. Simple sauces such as chimichurri, salsa, and tzatziki can be made while your dinner is roasting in the oven.
- Crunchify it – adding chopped nuts and toasted seeds to the completed dinner adds taste and texture.
- ¼ cup plus 1 tablespoon olive oil divided
- ¼ cup spicy brown mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced fresh rosemary
- 1 teaspoon garlic powder
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 bone-in loin pork chops about ½-inch thick
- ½ small red cabbage thickly shredded
- 2 medium sweet potatoes peeled and sliced into ¼-inch rounds
- 2 Granny Smith apples peeled, cored, and cut into 12 slices each
- 1 tablespoon light brown sugar
Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or foil.
Combine ¼ cup olive oil with mustard, honey, vinegar, rosemary, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Divide the mixture in half. Season pork chops on both sides with salt and pepper. Spread half the mustard sauce in a thick layer on both sides of the chops and let sit while preparing the vegetables.
Place the cabbage, sweet potatoes, and apples on the prepared sheet pan. Add 1 tablespoon olive oil, the brown sugar, and a generous pinch of both salt and pepper. Toss to coat. Add the other half of the mustard sauce and toss well. Place the pork chops on top of the vegetables and roast for 40-45 minutes or until the pork reaches an internal temperature of 145°F and the vegetables are crisp-tender.
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