Sheet Pan Chili Rubbed Pork Chops
Sheet Pan Chili Rubbed Pork Chops
Ingredients
Chili Rub
- 2 tsp sweet smoked Paprika
- 2 tsp Garlic powder
- 2 tsp onion powder
- 2 teaspoon Chili Powder
- 2 tsp cumin powder
- 1 tsp dried thyme
- pinch of cayenne pepper optional
- 3 Tbsp brown sugar
- salt and pepper to taste
Prep:
- 4 1 inch Boneless Center-Cut Pork Loin Chops
- 2 tablespoons Apple Cider Vinegar
- 1 pound Brussels Sprouts trimmed and halved
- 3 large sweet potatoes peeled and cubed
Instructions
Prep:
- In a large mixing bowl combine all Chili rub ingredients.
- Place pork chops in a large ziplock bag, pour in 1 Tbsp olive oil and sprinkle on 2 Tablespoons of the Chili Rub seasoning. Seal and massage to coat well.
- In another large Ziplock bag, place sweet potatoes and brussel sprouts. Drizzle in olive oil, apple cider vinegar and remaining Chili rub seasoning. Seal and toss to coat well.
- To Cook:
- Preheat the oven to 400 degrees. Spray a large rimmed sheet pan with cooking spray.
- Pour the prepared vegetables onto the sheet pan and cook 10 minutes. Turn vegetables making space to add the pork chops. Cook for 10 minutes. Turn the pork chops over and cook an additional 5 minutes or until they reach an internal temperature of 145 degrees.
- Remove vegetables to a serving platter, top with pork chops and serve.
- Do not over cook, they will get dry. Properly cooked pork should still be slightly pink, and moist inside. I highly recommend a meat thermometer.
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