Pork Chops with Maple-Glazed Apples Sheet Pan Supper


  • 2 boneless pork chops
  • 1 tablespoon packed brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt, divided
  • 1 ½ teaspoons Chinese five spice blend
  • 1 ½ teaspoons ground fennel seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 medium Golden Delicious apples, cut in eighths
  • ¼ cup dried cranberries
  • ¼ cup pure maple syrup
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon coarse black pepper


  1. Place rack on bottom position of toaster oven. Heat the toaster oven to 425°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil.
  2. In a small bowl, combine brown sugar, paprika, 1 ½ teaspoons salt, Chinese five spice blend, fennel, garlic powder and onion powder. Rub both sides of pork chops with spice rub. Place pork chops in center of pan.
  3. In a large bowl, combine Brussels sprouts, apples and cranberries.
  4. In a small bowl, combine maple syrup, vinegar, remaining ½ teaspoon salt and black pepper. Pour over vegetable mixture. Stir until evenly coated. Arrange vegetables evenly in pan around pork.
  5. Bake 20 minutes. Stir vegetables.
  6. Continue baking until pork reaches 145°F when tested with a meat thermometer and vegetables are roasted, about 5 minutes. Remove pork chops to serving plates. Stir vegetables with sauce and serve with pork. Drizzle pork with sauce if desired.





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