Oven Baked Pork Chops And Brussels Sprouts

For more perfect pork recipes, head on over to my posts for Pork Chops with Creamy Mushroom Sauce, Baked Pork Tenderloin, and Pork Chops with Dijon Cream Sauce.

Sure you could Shake-n-Bake them, or grill them but they were always just “meh” to me, so I just kind of avoided making them when I was learning to cook for myself and my family because they never left a lasting impression. Then, I was served a thick-cut pork chop at a restaurant. Okay, my husband was served this and I wanted to try a bite. Then another, then another until basically we were just sharing our dinners. I couldn’t stop eating it! From that moment on, my mind was changed and pork chops were back on the menu! Thick cut is the way to go my friends! Bone or no, keep the meat thick and, following recipe directions, of course, you’ll have a meaty, juicy, tender cut of pork every time! This tender baked pork chops recipe is a game-changer!

Here’s What you’ll Need

Boneless pork chops Salt and pepper Olive oil Italian seasoning or Herbs de Provence (see note for DIY) Grated parmesan cheese Dijon sauce (see note) Brussels sprouts Cracked black pepper Balsamic glaze/reduction (optional; see note)

Here’s How you Make it

This boneless pork chops recipe is not only delicious, but goes from fridge to table in about 35 minutes. Can’t beat that!

Expert Tips and Tricks

If you’re using a thin-cut pork chop, add the sprouts at the same time you put the pork in and cook them both for 15 minutes. If you want to make your own herb blend, it’s easy! Just mix together ½ teaspoon each of the following and use in this tender baked pork chops dish: Dried thyme Basil Oregano Parsley If you want to brown both sides of the pork chops, brown both sides for 2-3 minutes in an oiled skillet over medium-high heat first, then add to the sheet pan and follow the rest of the directions in order. If you are adding the Dijon Cream Sauce, thicken the sauce by simmering on the stove over medium heat, stirring frequently for about 5-10 minutes or until it’s thickened.

Can you Eat Raw Brussels Sprouts

Oh sure, you CAN eat raw Brussels sprouts but the question is: Why would you want to? Raw, these little cabbages are bitter. And, they can make you gassy and bloated from the digestion process. Cook these little buggers though, and the natural sugars come out, making the veggie sweeter, softer, and easier to digest. (Try sautéing them with my Sautéed Brussel Sprouts Recipe.)