Oven-Roasted Pork Chops with Brussels Sprouts


  • 4 Meyer Heritage Duroc Pork Chops (bone-in loin chops)
  • 12 ozs Fresh Brussels sprouts (trimmed, cut in half crosswise)
  • 2 tbsps Vegetable oil
  • 1/4 cup Vinegar
  • 1/4 cup Brown Sugar (packed)
  • 1 Onion (diced)
  • 1/4 cup Dried cranberries
  • Salt and pepper to taste


When you're in the need for a quick meal idea, sheet pan dinners are the way to go.  They can be prepared fast using only one cookie sheet.  This recipe achieves just that.  In only 40 minutes, you can prepare succulent pork chops with roasted Brussels sprouts in the oven using only one pan.

The pork chops go perfectly with the sweet and sour Brussels sprouts that are glazed in vinegar and brown sugar, then finished off with tart dried cranberries.  This is a tasty and simple meal that can be cooked with ease.


1. Preheat oven to 400ºF.

2. Place the Brussels sprouts and pork chops on a cookie sheet, drizzle with the oil, then season with salt and pepper.  In a medium bowl, whisk together the vinegar and brown sugar.  Transfer the pork chops to a plate and place the Brussels sprouts in the oven. 

3. Roast the sprouts for 10 minutes, then place the pork chop on the cookie sheet and stir the diced onions into the Brussels sprouts.  Cook for 6 minutes more, then drizzle the pork chops and Brussels sprouts with the brown sugar mixture and flip to coat.  Roast for another 6 minutes.

4. Transfer the pork chops to a plate to rest for 5 minutes.  Sprinkle the Brussels sprouts with the dried cranberries and serve with the pork chops.


Nutritional Analysis Per Serving

  • Calories: 315.00
  • Fat Content: 25.00g
  • Saturated Fat Content: 7.00g
  • Cholesterol Content: 132.00mg
  • Sodium Content: 214.00mg
  • Carbohydrate Content: 32.00g
  • Fiber Content: 4.00g
  • Sugar Content: 23.00g
  • Protein Content: 43.00g