Ingredients
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
Preparation
Step 1Preheat 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. Step 2Add 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.Step 3Season 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.Step 4Increase 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.
The pork chops pair perfectly with apples and onions, a savory sweet combination that balances the rich meat. You’ll glaze both with a mustard-balsamic mixture that has a hint of sweetness from maple syrup. At the end of cooking, you’ll finish the dish with a quick broil to create a gorgeous golden-broil crust on the pork chop. Sheet-Pan Pork Chops With Apples is easy enough for a weeknight, but special enough for company. To make a dinner party of it, serve it with a fall salad like Parmesan Brussels Sprouts Salad and an autumnal dessert like Pumpkin Crisp or Pecan Pie Brownies. Be sure to take the rosemary off the pork chops before broiling, otherwise they’ll burn badly!
