Sheet Pan Cranberry Pork Chops with Roasted Vegetables
This sheet pan cranberry pork chops recipe is everything you want in a weeknight meal: simple to prepare, full of color and flavor, and a one-pan dinner that makes cleanup a breeze.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup frozen cranberries
- ¼ cup orange juice
- 2 Tbsp pure maple syrup
- 1 Tbsp apple cider vinegar
- 3 tsp Dijon mustard
- 1 tsp dried rosemary
- 4 6oz bone-in pork chops (about 1 inch thick)
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1 lb brussel sprouts
- 1/2 medium red onion (cut into wedges)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
Instructions
- 1
Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- 2
In a small saucepan, combine cranberries, orange juice, maple syrup, apple cider vinegar, Dijon mustard, and rosemary. Bring everything to a simmer over medium heat for 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and set aside.
- 3
While the cranberry glaze simmers, pat your pork chops dry. Rub both sides with olive oil, salt, pepper, garlic powder, and cinnamon. Set aside.
- 4
On the sheet pan, toss the brussel sprouts and red onion with the olive oil, salt, pepper, and thyme. Spread them out in a single layer, leaving space in the center for the pork chops.
- 5
Place the seasoned pork chops in the center of the pan. Brush each chop generously with the cranberry glaze, reserving about ⅓ of the glaze for later.
- 6
Place the pan in your preheated oven and cook for 15 minutes, then remove the pan and brush the chops with more glaze. Stir vegetables slightly to ensure even cooking.
- 7
Return the pan to the oven for another 10–15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender.
- 8
Let the pork chops rest for 5 minutes before serving or cutting into them. Spoon any extra cranberry glaze over the top. Garnish with fresh rosemary or orange zest for a festive touch.