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Balsamic Pork Chop Sheet Pan Dinner

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Servings 4 people

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.