Sheet-Pan Pork Chops With Apples

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

1/4 c. extra-virgin olive oil

1 1/2 tbsp. balsamic vinegar

2 tsp. maple syrup

2 tsp. whole-grain mustard

Kosher salt

Freshly ground black pepper

1 medium red onion, halved and sliced in ¼"-thick wedges

2 sweet-tart apples (such as Honeycrisp or Pink Lady), cored and cut into 8 wedges each

4 (1"-thick) boneless pork chops (about 1½ lb. total)

4 sprigs fresh rosemary

Instructions

Preheat oven to 425° and place racks in the center and upper third of the oven. In a small bowl, whisk olive oil, balsamic, maple syrup, mustard, and ¼ teaspoon each salt and pepper.

Add onion and apple to a rimmed baking sheet. Drizzle with half of the balsamic mixture and toss to combine. Season with ¼ teaspoon each salt and pepper.

Season the pork chops on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Nestle the pork chops among the onions and apples. Brush the remaining half of the balsamic mixture on both sides of each chop. Top each chop with a rosemary sprig. Place in the center rack of the oven and bake until apples and onions are softened, about 15 minutes.

Increase oven temperature to a high broil. Discard rosemary and place the sheet pan on the rack in the upper third of your oven and broil until chops are slightly caramelized, 3 to 5 minutes, depending on the strength of your broiler. Let pork rest at least 5 minutes before slicing. Serve pork with apples and onions with any pan juices spooned over top.

Nutrition

• Calories: 484
• Lipides Totaux: 28 g
• Lipides Saturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 109 mg
• Sodium: 744 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 14 g
• Protéines: 37 g