Saturday Sheet Pan Dinner

 
Southern Living has been part of down South family life for a long time. (They just published their 50th anniversary edition of the magazine.) When we cleared out this house several years ago before our big remodel, we found several hard bound "Southern Living Annual Recipes" from the 1970s that had belonged to my mother-in-law. So it is not a surprise that both of my daughters check out the recipes each month in the latest magazine.

Jessica was home for the weekend and volunteered to cook our dinner on Saturday evening. Of course, I said, "Yes!" I was busy packing for a few days away at a knitting retreat. I was happy to turn the kitchen over to her. She told me that she had carried the January edition of Southern Living in her work tote bag for months now, waiting to try one of the sheet pan dinners featured in that copy. After mother/daughter manicures this morning, we stopped at the local grocery store and found all she needed for supper.

She used boneless pork chops—that's what our store had—and adjusted the cooking time a little. And we only needed three chops. Otherwise, there was no change to the recipe. This was so delicious. The flavors might be reminiscent of winter. After all, this was a January recipe. But we thoroughly enjoyed them in April.

Don't let the long list of ingredients scare you off. It's mostly the rub for the pork chops. You could measure those ahead (minus the fresh rosemary) and make it easier at cooking time.
 
PORK CHOPS WITH ROASTED BRUSSELS SPROUTS AND APPLES

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon  

3 tablespoons light brown sugar, divided

2 teaspoons finely chopped fresh rosemary, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (1-inch-thick) bone-in, center-cut pork chops

3 tablespoons, plus 2 tsp. olive oil, divided

3 tablespoons apple cider vinegar

1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges

1 pound fresh Brussels sprouts, trimmed and cut in half (quarters if they are really large)

Vegetable cooking spray

Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).

Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.

Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.

Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 145°(medium rare) - 160°(medium.) Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.

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

Thank you, Jessica, for a delicious meal!