them in the oven . Roasting only takes 20 minutes.
While the tenderloins are roasting, mix up the
simple herb butter compound. I grow chives
in a pot on my patio because I use them so often.
This butter sauce takes this dinner
to over-the-top delicious.
Let the tenderloins rest before slicing.
Hoisin Glazed Pork Tenderloin Sheet Pan Dinner 2 Pork tenderloins (about 1 lb each) 1/4 C hoisin sauce 1 lb green beans, ends trimmed 1-1/2 lbs baby potatoes, cut in half lengthwise 3 T olive oil salt and pepper Preheat oven to 450º Spray a large sheetpan with cooking spray In a large bowl toss the green beans with 1 T of the olive oil and 1/4 t each salt and pepper to coat well. Arrange green beans in the center of the pan. In the same bowl toss the cut potatoes with the remaining 2 T olive oil and 1/4 t each salt and pepper. Place cut side down at each end of the pan. Rinse and pat dry the tenderloins, trim any visible fat and silver skin. Pat dry with paper towels and place, not touching on top of the green beans. Spread with hoisin sauce and sprinkle with salt and pepper. Roast for 20 minutes. Remove and let rest for 5-10 minutes before slicing. While tenderloin is roasting, combine the garlic herb butter ingredients. Garlic Chive Buter Sauce 4 T butter, softened 2 T minced fresh chives 1 garlic clove, finely minced and smashed 1/4 t each, salt and pepper
After slicing the pork into thick slices, top each tenderloin with 1 T butter. Top the green beans and potatoes with the remaining 2 T butter and serve. Serves 4
The most important thing to know about searing scallops is to make sure they are completely dry. You may go through a lot of paper towels. Then dry again before searing. Also, make sure your pan is hot. I like to use my cast iron pan.
Simply season scallops well with salt and pepper. Add olive oil and when it’s hot, set the scallops
into the pan and sear for about 2 minutes per side
until golden brown and crusty. Do not overcook or
they’ll become rubbery. They cook fast and will
continue to cook after you remove them from
the pan. Set them on your warm dinner plates
or a platter; then make the sauce.
The sticky mess at the bottom of the pan is loaded
with flavor and makes a wonderful pan sauce.
Deglaze the pan with wine, it will bubble and steam.
Use a whisk to stir it around and get up the bottom
browned bits. Once reduced to the right
consistency, whisk in butter. Spoon the pan sauce
over the scallops and sprinkle with fresh chopped
parsley. Serve immediately.
Seared Scallops with Pan Sauce 1 lb scallops salt and pepper 2 T olive oil 1/2 C white wine 2 T butter chopped fresh parsley Make sure the scallops are completely dry.
Season well with salt and pepper.
Heat the pan on high and add the oil.
When the oil is rippling hot add the scallops;
sear for 2-3 minutes, depending on their size,
until golden and a bit crusty on the bottom.
Flip and sear the other side for another 1-2
minutes until golden. Remove to a warm platter. Pan Sauce:
Add the wine to the pan and deglaze, scraping up
the botton bits. Simmer to reduce the sauce
then whisk in the butter 1 T at a time until the
sauce coats the back of a spoon.
Drizzle the sauce over the scallops on the platter.
Sprinkle with fresh chopped parsley.
Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.
It is still fall and football season, and I bought too many apples. But this can be a year-round family meal. I only got to use two apples plus the one I ate while cooking. So three.
I love sheet pan meals. I think it is because I’m too laze to think of side dishes. They are usually quick and easy. Add in delicious, and they have me hooked.
My Rating: A solid 4. I miss the gravy I normally have with indoor cooked pork chops. And it was a bit dry without a brine.
Pro Tips: Notes on Sheet Pan Apple Pork Chops
Let’s Talk Pork Chops
Real pork chops are all cooked about the same. So as long as you using any of the center 3 in the diagram, you should be fine.
Your pork chops may be bone-in or boneless and for this recipe try to use 3/4 to 1 inch thick.
Today’s pork is much leaner than in previous years and does tend to dry out during cooking and if you have time, brine.
How to brine pork chops: A brine is used to add moisture to meat like pork. A standard pork brine is 1 cup of water with 1 tablespoon of table salt. If using a different salt, you should adjust accordingly. Also, you may add other things like sugar (usually equal to the salt) or other herbs.
Let’s Talk Apples
A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Ida Red, or Honey Crisp. I had Cortland.
But probably the apples you have is fine other than Red Delicious or Macintosh. Here is a handy-dandy chart that is very well done.
And Lastly the Potatoes
You want to use a thin skin potato in this recipe. So not russet potatoes. Usually red potatoes or Yukon gold would be good choices. They need to be cut small, no more than 1 inch at any point to help speed cooking time.
Preheat oven to 400 degrees convection or 425 degrees conventional.
3/4 to 1-inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.
Clean 3/4 pound small potatoes and cut into pieces no more than 1-inch size. Rinse 1 cup baby carrots (about 1/2 pound). In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.
Prep a smaller sheet pan with a heavy coat of PAM.
Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec). Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.
Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube-like shapes.
Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.
Add the carrots and potatoes around the edge of the sheet pan. Spread the apples over the middle of the sheet pan.
Top with the pork chops. Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.
You may want to use the broiler for a few minutes to add more browning if you want.
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Sheet Pan Apple Pork Chops
Votes: 3 Rating: 5 You:
Rate this recipe!
Print Recipe
Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.
Servings
Prep Time
2
15minutes
Servings
Prep Time
2
15minutes
Sheet Pan Apple Pork Chops
Votes: 3 Rating: 5 You:
Rate this recipe!
Print Recipe
Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.
Servings
Prep Time
2
15minutes
Servings
Prep Time
2
15minutes
Ingredients
2pork chops
3/4poundred potatoes
1/2poundbaby carrots
2medium apples
2tablespoonsbutter
1tablespoonolive oil
1/2teaspoonkosher salt
1/4teaspoonpepper
2-3clovesgarliccrushed or minced
2tablespoonsbrown sugar
Servings:
Units:
Instructions
Preheat oven to 400 degrees convection or 425 degrees conventional.
Use two 3/4 to 1 inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.
Clean 3/4 pound small potatoes and cut into pieces no more than 1 inch size. Rinse 1 cup baby carrots (about 1/2 pound).
In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.
Prep a smaller sheet pan with a heavy coat of PAM.
Add the carrots and potatoes around the edge of the sheet pan.
Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec).
Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.
Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube like shapes. Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.
Spread the apples over the middle of the sheet pan. Top with the pork chops.
Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.
You may want to use the broiler for a few minutes to add more browning if you want.
Recipe Notes
Pro Tips:
The pork chops should be 3/4 to 1 inch thick. Either bone-in or boneless is fine.
The apples can be of your choice, but I suggest Gala, Cortland or Granny Smith.
The potatoes should be a thin skin type so red potatoes or Yukon Gold would be good choices. Not russet.
The dish is done when the pork chops are about 150, and the potatoes are fork tender (195+).
You can add a few minutes under the broiler if needed to add browning.
Pork chops tend to dry so a brine of 1 cup of water with 1 tablespoon of table salt for an hour would be good if you have time. Add a tablespoon of sugar to it also. Rinse well when done and do not add more salt.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally Published November 4, 2018
Nutrition Facts
Sheet Pan Apple Pork Chops
Amount Per Serving
Calories 731Calories from Fat 243
% Daily Value*
Total Fat 27g42%
Saturated Fat 10g50%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 148mg49%
Sodium 1050mg44%
Potassium 1499mg43%
Total Carbohydrates 70g23%
Dietary Fiber 8g32%
Sugars 34g
Protein 54g108%
Vitamin A319%
Vitamin C36%
Calcium8%
Iron24%
* Percent Daily Values are based on a 2000 calorie diet.
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