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  • Writer's pictureMichael Laxer

Sheet Pan Pork Chops and Brussels Sprouts

Today we are going to look at an easy way to make seasoned and sauced pork chops that are cooked with Brussels sprouts. Using a high heat method these are done quickly and stay very moist.

To start you want to line a rimmed baking sheet with some parchment paper. Here we used bone-in chops. Place them on the pan so that they are not touching. Then season them liberally with Montreal Chicken Spice if you have it. If not season liberally or to taste with sea salt, black pepper and garlic powder.

In a bowl whip up a sauce using the following ingredients:

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon hot sauce

1 teaspoon garlic powder

Blend together and then spoon and spread evenly over the chops. If you need more sauce just use the same approximate portions.

Meanwhile, toss some Brussels sprouts in olive oil, sea salt and black pepper and place them around and even atop the chops on the pan. Yes, you can use other vegetables, but Brussels sprouts are great!

Place your baking sheet in an oven preheated to 450. You must preheat for this recipe, which usually takes around 10 minutes.

Bake your chops for around 20-25 minutes depending on thickness. Remember, if you are concerned about doneness, Health Canada says chops are done when they reach an internal temperature of 160 degrees.

Let sit for 5 minutes. Serve with the sprouts and some rice or a nice salad.


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