Pork Chops with Roasted Apples and Brussel Sprouts


  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • 1/8 tsp ground red pepper
  • 1/8 tsp ground cinnamon
  • 3 tbsp light brown sugar, divided
  • 2 tsp finely chopped fresh rosemary, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 4 (1-inch-thick) bone-in, center-cut pork chops
  • 3 tbsp plus 2 tsp. olive oil, divided
  • 3 tbsp apple cider vinegar
  • 1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
  • 1 pound fresh Brussels sprouts, trimmed and cut in half


  1. Preheat oven to 425°. Stir together first 5 ingredients, 1 tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
  2. Whisk together apple cider vinegar and remaining 2 tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
  3. Place pork chops in center of a lightly greased (little drop of olive oil) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
  4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
  5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.