A quick and easy sheet pan dinner that can be assembled ahead of time and baked right before serving. Easy peasy!
5 stars (22 ratings)
Ingredients
2tablespoonsunsalted butter
48-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
1tablespoonchopped fresh sage
Kosher salt and freshly ground black pepper, to taste
16ouncesgreen beans, trimmed
2tablespoonsolive oil
3clovesgarlic, minced
2tablespoonschopped fresh parsley leaves
For the apples
2tablespoonsunsalted butter
2apples, peeled, cored and sliced
2tablespoonsbrown sugar
¼teaspoonground cinnamon
Pinchof nutmeg
3tablespoonsmaple syrup
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Melt butter in a large skillet over medium high heat.
Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes.
Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.
Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 12-15 minutes.
Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes.
Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired.