By Chef Alli
Healthy Sheet Pan Pork Chops with Apples
1/4 cup olive oil
1 1/2 Tbs. balsamic vinegar
2 Tbs. maple syrup
2 tsp. spicy brown mustard
Kosher salt and freshly ground black pepper, to taste
1 medium red onion, halved and sliced
2 sweet-tart apples, such as Granny Smith or Honeycrisp, cored and cut into 8 wedges each
4 boneless pork chops, approx. 1-inch thick (1 1/2 lbs.)
4 sprigs fresh rosemary, optional
Preheat the oven to 425 F. Spray a rimmed baking sheet with nonstick spray.
In a small bowl, whisk together the olive oil, vinegar, maple syrup and mustard; season to taste with kosher salt and pepper.
Add the onion and apple wedges to a rimmed baking sheet; drizzle with half the prepared vinegar mixture and toss to combine.
Season the pork chops on both sides with kosher salt and pepper. Nestle the seasoned pork chops into the onions and apples on the sheet pan.
Brush the remaining half of the vinegar mixture on both sides of each pork chop. Place the sheet pan on the center rack of the oven; bake, uncovered, until the apples and onions are softened, 15-18 minutes.
Increase oven temperature to broil. Move the sheet pan to the rack in the upper third of your oven and broil until the pork chops are slightly caramelized, 3-5 minutes, depending on your broiler.
Let pork chops rest for 5 minutes before slicing. Serve the pork with the warm apples and onions; spoon the pan juices over the top.