Pork & Asparagus Sheet Pan Dinner
When time is of the essence, it’s nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you also can clean it up in a flash. —Joan Hallford,
North Richland Hills, TX
Prep: 20 min. • Bake: 20 min. Makes: 4 servings
¹ ₄ cup olive oil, divided 3 cups diced new potatoes 3 cups fresh asparagus, cut into 1-in. pieces ¹₄ tsp. salt
¹₄ tsp. pepper
1 large Gala or Honeycrisp apple,
peeled and cut into ¹ ₂-in. slices 2 tsp. brown sugar
1 tsp. ground cinnamon
¹₄ tsp. ground ginger
4 boneless pork loin chops
(1 in. thick and about 6 oz. each) 2 tsp. Southwest seasoning
1. Preheat oven to 425°. Line a 15x10x1in. sheet pan with foil; brush with 2 tsp. olive oil.
2. In a large bowl, toss potatoes with 1 Tbsp. olive oil. Place in one section of prepared sheet pan. In same bowl, toss asparagus with 1 Tbsp. olive oil; place in another section of pan. Sprinkle salt and pepper over the potatoes and asparagus.
3. In same bowl, toss apple with 1 tsp. olive oil. Mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan.
4. Brush pork chops with remaining olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes.
Let stand 5 minutes before serving.
Per serving: 486 cal., 23g fat (5g sat. fat), 82mg chol., 447mg sod., 32g carb. (10g sugars, 5g fiber), 37g pro.