One thing I love about sheet pan meals is that you have a lot less dishes to clean up when you are done cooking. Yay! I love cooking but I absolutely dread doing the dishes.
This Balsamic Pork Chop Sheet Pan Dinner is full of flavor due to the caramelization on the potatoes, brussels sprouts, and onions and the balsamic vinegar on the pork chops is a tangy delight.
Balsamic Pork Chop Sheet Pan Dinner
Ingredients
- 4 boneless pork loin chops
- 1/4 cup of balsamic vinegar
- 1/4 cup of coconut aminos
- 1/2 tsp of granulated garlic
- 1/2 tsp of granulated onion
- 1 lb of baby potatoes, halved
- 1 lb of brussels sprouts, halved
- 1 white or yellow onion, sliced
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Add balsamic vinegar, coconut aminos, granulated garlic, and granulated onions to a small bowl and combine.
- Season pork chops with salt and pepper and add to a gallon zip lock bag or bowl.
- Cover pork chops with balsamic marinade and refrigerate for two to 24 hours.
- When ready to cook, preheat oven to 425 degrees.
- Place brussels sprouts, potatoes, and onions on sheet pan and coat with olive oil and salt and pepper to taste.
- Add brussels sprouts, potatoes, and onions to preheated oven and roast for 25 minutes
- After 25 minutes, remove brussels sprouts, potatoes, onions from the oven and push to edges of the pan.
- Add pork chops to the center of the pan bake in the oven until pork chops are cooked, about 20 minutes.
