After 15 minutes, turn the pork chops … Place the pork chops on a tray or baking dish and pour the sauce on top. Flip pork chops. Flip pork chops over and add browned Brussels sprouts. Remove baking sheet from oven, move the sprouts and apples to the sides and add the pork chops spaced evenly apart. Cook for 12-15 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork … Brush remaining marinade over the pork chops… To make your own herb blend, stir together 1/2 teaspoon each dried thyme, … Bake for 8 minutes. Step 3: Bake the pork chops. While sprouts and apples are cooking remove the pork chops from refrigerator and allow to come to room temperature. Turn to coat the chops evenly in the sauce. Now place the dish or tray into your preheated oven and bake them for 15 minutes. Lay them on the pan in a single layer and return to the oven to roast with the potatoes and Brussels sprouts for about 15 minutes or until the veggies are browned and softened and the pork chops … After the veggies roast for 8-12 minutes, remove the sheet pan and make room for the pork chops. Season with salt and pepper to taste. Move skillet to the oven. If using thin-cut pork chops, bake the pork and the brussels sprouts for the same length of time - about 15 minutes.


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