Pork chops, apples, and vegetables on a platter

Portions:

4 à 6

Preparation:

20 minutes

Cooking:

40 minutes

Simple, tasty, and convenient, this recipe for pork chops with apples and vegetables baked on a sheet pan is perfect for weeknights when you want to eat well without spending hours in the kitchen. Juicy pork, roasted vegetables, and lightly caramelized Quebec apples cook together to create a complete, balanced, and flavorful meal. An all-in-one recipe that smells like comfort... and means less dishes!

Ingredients

4 cups sweet potatoes, cubed

1 delicata squash, sliced

3 cups Brussels sprouts, halved

1 red onion, cut into wedges

4 pork chops

2 Cortland apples, Quebec Quality, cut into wedges

Marinade

1/2 cup olive oil

2 tablespoons honey

1 tbsp. whole grain mustard

1 tbsp. sweet paprika

1 teaspoon onion powder

2 tablespoons of lemon juice

1 teaspoon salt

Labneh with herbs

1 cup labneh or Greek yogurt

1/4 cup chopped herbs of your choice (dill, parsley, chives, etc.)

Salt and pepper to taste

Preparation

Place the oven rack in the upper third of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Mix all the marinade ingredients together. Set half aside. Coat the chops with the other half and leave to rest.
Mix the potatoes, squash, cabbage, and onion with the remaining marinade. Spread on the baking sheet. Bake for 15 minutes.
Meanwhile, combine the ingredients for the labneh in a bowl and set aside.
Spread the apples, place the chops on the baking sheet, and cook for an additional 15–20 minutes, until the meat reaches 64°C (174°F). If desired, broil for 2–3 minutes to brown.
Serve the chops on top of the labneh, with the roasted vegetables and apples.

Note: Cooking time varies depending on the thickness of the chops.

Tips and tricks

Choose firm apples such as Cortland, Spartan, orAmbrosia. They caramelize slightly while retaining a nice texture.
Cut the vegetables into similar-sized pieces to ensure even cooking on the baking sheet.
A hot plate helps roast rather than steam, resulting in golden, flavorful vegetables.
Avoid overcooking: turn the chops halfway through cooking and let them rest for a few minutes before serving.
Add herbs such as thyme, rosemary, or sage, or a touch of mustard or maple syrup to vary the flavors.