Sheet-Pan Pork Chops

Recipe

Main Dish
Sheet-Pan Pork Chops

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User Rating

4.65 out of 5 stars
Rate it:
17 ratings

Recipe Data

4
Servings
15min
Prep
55min
Total

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Description

Nothing screams fall like this one-pan dinner. Pork chops are glazed with maple-mustard sauce and served with roasted beets, onions, squash, and apples.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
12 oz.red beets, peeled and quartered
1(1-1/2-lbs.) butternut squash , seeds removed and cut crosswise into 3/4-inch pieces
1 tbsp.Gustare Vita olive oil
Hy-Vee sea salt
Hy-Vee ground black pepper
1 tbsp.Hy-Vee salted butter
2 tbsp.Hy-Vee Select 100% maple syrup
1 tbsp.Hy-Vee Dijon stone-ground mustard
4(5-oz. each) boneless pork loin ribeye chops, or pork loin chops, cut 1-inch-thick
2 tsp.fresh rosemary, chopped
½medium red onion, cut into wedges
1medium apple, cored and cut into julienne strips

Things To Grab

  • 15x10x1-inch baking pan
  • Hy-Vee nonstick cooking spray
  • Small microwave-safe bowl
  • Silicone pastry brush
  • Meat thermometer

Directions

  1. Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray; set aside.

  2. Place beets and squash in pan. Drizzle with oil and sprinkle with salt and pepper. Bake 15 minutes. Melt butter in a bowl in the microwave; stir in syrup and mustard. Rub pork with rosemary; season with salt and pepper. Add pork to baking pan and brush with maple syrup mixture. Add onion wedges.

  3. Roast 25 to 30 minutes or until pork is done (145 degrees) and squash and beets are tender. Top with apple slices just before serving.

Nutrition facts

Servings

570 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 145mg
  • Sodium: 270mg
  • Total Carbohydrates: 40g
  • Protein: 52g

Daily Values

0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 35%

Recipe Source:

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