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Simple Recipes for Every Day

Apricot Pork Chop Sheet Pan Dinner

pork chops on a sheet pan with apricot dijon sauce, potatoes and Brussels
  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 3/4 lb Brussels sprouts, cut in half, or quartered if large
  • 3/4 lb baby potatoes, cut in half, or 1-inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 3/4 tsp sea salt
  • 4 Bone-in pork chops (1-1 1/4 thick)
  • ½ tsp freshly cracked black pepper
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp whole grain mustard, plus more for serving
  • 1/4 cup apricot jam/preserve, plus more for serving
  • 4 dried apricots, finely chopped, optional
  • 1 tsp apple cider vinegar

Method

  1. Preheat the oven to 375°F.
  2. On a rimmed baking sheet, toss the Brussels sprouts and potatoes with 1 1/2 tablespoons of olive oil and 1/2 teaspoon salt. Place them in the oven for 10 minutes, while you sear the pork chops.
  3. Pat the pork chops dry with a paper towel and season them on both sides with 1 teaspoon salt and pepper.
  4. In a large skillet set over high heat, heat remaining 1 1/2 tablespoons olive oil, until glistening. Add pork chops, working in batches if needed. Allow to cook for 2-4 minutes on each side until golden brown. Transfer to a plate.
  5. In a small bowl mix together the butter, mustard, apricot jam, dried apricots, apple cider vinegar and remaining 1/4 teaspoon salt.
  6. Remove the veggies from the oven and nestle the pork chops between them.
  7. Brush the pork chops with apricot mixture and bake on center rack center rack for 15-20 minutes, until pork chops are cooked through and vegetables are tender.
  8. Serve with additional apricot preserves or whole grain mustard.