SHEET PAN PORKCHOPS RECIPES

Steps:

• 1.

  Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray; set aside.

• 2.

  Place beets and squash in pan. Drizzle with oil and sprinkle with salt and pepper. Bake 15 minutes. Melt butter in a bowl in the microwave; stir in syrup and mustard. Rub pork with rosemary; season with salt and pepper. Add pork to baking pan and brush with maple syrup mixture. Add onion wedges.

• 3.

  Roast 25 to 30 minutes or until pork is done (145 degrees) and squash and beets are tender. Top with apple slices just before serving.

Steps:

• 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.