Sheet Pan Pork Chops with Brussels Sprout, Squash, Apple Hash

Brussels sprouts, squash, and apples are at their best during the autumn months. It is then that a heartier fare matches appetites. Raisins, pumpkin pie spices, and a bit of sweetness add to this dish's flavor profile. Similarly, for a nutritional boost, add hemp seeds. This could be served as a side dish or add the pork chops for an entire dinner on a sheet pan. To make the whole dish pop add a drizzle of balsamic glaze and pomegranate seeds.

4 servings

INGREDIENTS:

Marinade:

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon white or dark balsamic vinegar

2 tablespoon maple syrup or monk fruit maple syrup

1 tablespoon sweet paprika

1 teaspoon Greek or dry oregano

1 teaspoon fresh rosemary, minced

1 teaspoon pumpkin pie spice* or spices as listed below

1 teaspoon sea salt

½ teaspoon fresh ground black pepper

Chops and Hash:

¼ cup golden raisins and ½ cup boiling water

4 one-inch thick boneless pork chops

12 Brussels sprouts, quartered (about two cups quartered)

2 cups delicata squash, seeded, medium diced

2 small or 1 large apple(s), cored, medium diced

12 mushrooms (cremini or white), brushed clean, medium diced

Optional garnish: drizzle of balsamic glaze, pomegranate seeds, hemp seeds

DIRECTIONS:

Preheat the oven to 400°F. Combine the olive oil, vinegar, maple syrup, paprika, oregano, rosemary, pumpkin pie spice, salt, and pepper in a mixing bowl.
Pour one-half cup of boiling water over the raisins in a small bowl to plump while prepping the other ingredients. Lightly rub all sides of the pork chops with some of this marinade—place chops on a Silpat or parchment paper-lined sheet pan.
Drain the raisins and toss with the Brussels sprouts, squash, apple, and mushrooms in the remaining marinade. Spread the hash around the pork on the lined sheet pan. Place in the oven and roast for ten minutes; turn the pork over and roast until the pork reaches 145°F. Remove from the oven to a cutting board. Rest the pork chops tented with foil while the hash continues to cook. When the squash is fork-tender (about thirty to thirty-five minutes total), remove the hash from the oven.
Thinly slice the pork chops and place each on a bed of hash. Drizzle with balsamic glaze, pomegranate seeds, and/or hempseed. Serve hot.
Note: Medium dice=½ inch pieces.

Sheet Pan Pork Chops with Brussels Sprout, Squash, Apple Hash

Yield: 4 servings

Author: chefsharingthetable.com

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Brussels sprouts, squash, and apples are at their best during the autumn months. It is then that a heartier fare matches appetites. Raisins, pumpkin pie spices, and a bit of sweetness add to this dish's flavor profile. Similarly, for a nutritional boost, add hemp seeds. This could be served as a side dish or add the pork chops for an entire dinner on a sheet pan. To make the whole dish pop add a drizzle of balsamic glaze and pomegranate seeds.

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon white or dark balsamic vinegar
2 tablespoon maple syrup or monk fruit maple syrup
1 tablespoon sweet paprika
1 teaspoon Greek or dry oregano
1 teaspoon fresh rosemary, minced
1 teaspoon pumpkin pie spice* or spices as listed below
1 teaspoon sea salt
½ teaspoon fresh ground black pepper

Chops and Hash:

¼ cup golden raisins and ½ cup boiling water
4 one-inch thick boneless pork chops
12 Brussels sprouts, quartered (about two cups quartered)
2 cups delicata squash, seeded, medium diced
2 small or 1 large apple(s), cored, medium diced
12 mushrooms (cremini or white), brushed clean, medium diced
Optional garnish: drizzle of balsamic glaze, pomegranate seeds, hemp seeds

Instructions

Preheat the oven to 400°F. Combine the olive oil, vinegar, maple syrup, paprika, oregano, rosemary, pumpkin pie spice, salt, and pepper in a mixing bowl.
Pour one-half cup of boiling water over the raisins in a small bowl to plump while prepping the other ingredients. Lightly rub all sides of the pork chops with some of this marinade—place chops on a Silpat or parchment paper-lined sheet pan.
Drain the raisins and toss with the Brussels sprouts, squash, apple, and mushrooms in the remaining marinade. Spread the hash around the pork on the lined sheet pan. Place in the oven and roast for ten minutes; turn the pork over and roast until the pork reaches 145°F. Remove from the oven to a cutting board. Rest the pork chops tented with foil while the hash continues to cook. When the squash is fork-tender (about thirty to thirty-five minutes total), remove the hash from the oven.
Thinly slice the pork chops and place each on a bed of hash. Drizzle with balsamic glaze, pomegranate seeds, and/or hempseed. Serve hot.

Notes:

Medium dice=½ inch pieces.

Nutrition Facts

Calories

649.96

Fat (grams)

21.16

Sat. Fat (grams)

8.34

Carbs (grams)

56.11

Fiber (grams)

11.05

Net carbs

45.07

Sugar (grams)

35.72

Protein (grams)

44.25

Sodium (milligrams)

671.51

Cholesterol (grams)

102.75

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chefsharingthetable.com

pork chops, Brussels sprouts, apples, squash

entree, side dish

American

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