Description
Tender pork chops roasted on a single sheet pan with fresh vegetables and a sweet-tangy balsamic reduction.
Ingredients
Scale
- 4 center-cut pork chops (bone-in preferred)
- 1 lb Brussels sprouts, halved
- 3 medium carrots, sliced into rounds
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, and dried oregano until smooth.
- Place the Brussels sprouts and sliced carrots on the sheet pan. Toss them with 1 tablespoon of olive oil, salt, and pepper, then spread them into a single layer.
- Pat the pork chops dry with paper towels. Rub each chop with olive oil, salt, and pepper.
- Place the pork chops on the pan among the vegetables, leaving space between each piece of meat.
- Brush the balsamic glaze generously over the top of each pork chop and drizzle the rest over the vegetables.
- Roast in the oven for 15 to 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let the pork rest on a plate for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American