Pork and apples are the perfect pair in this quick and easy sheet-pan meal. With little prep time and minimal clean up, this dinner will become a weeknight favorite.
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 4 small parsnips, peeled and halved lengthwise (large pieces quartered)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh thyme
- 1 Honeycrisp apple
- Pinch ground cinnamon
- Two 1-inch-thick, bone-in pork chops (1 to 1 1/4 pounds total)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon herbes de Provence
- Fresh parsley leaves for garnish
Instructions
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
- Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
- Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 636 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 15 g |
| Sugar | 20 g |
| Protein | 45 g |
| Cholesterol | 137 mg |
| Sodium | 1257 mg |
Reviews
Couldn’t find parsnips so used carrots and they were fine. The pork was only okay – not as flavorful as I expected.
Absolutely wonderful! So easy and very tasty… the parsnips were particularly delicious. Definitely recommend.
We enjoyed this and thought it had a good combination of flavors. And so simple as well.
I love it! My daughter never eats any veggies and she love the veggies in this recipe!
It was just ok. I used carrots and broccoli which cooked completely in 20 min. The pork was cooked in 20 min but looked gray and bland, nothing like the photo. The apples were not cooked and looked just like when I put them in with the pork chops. Not delicious but ok. Won’t be using this again. If you follow directions food should at least look similar to the photos.
Happy
So Delicious and easy. I skip the parsnips though, don’t care for them.
Great and easy with homemade mustard and herbs de Provence from recipe on this site. I had to substitute some herbs I didn’t have so added sage in place of marjoram
I made this with pork loin chops and a gala apple since that’s what I had, but otherwise prepared it exactly as written. Absolutely delicious!
This is an incredibly delicious and easy to make recipe. Bravo!