Pork and Apple Cider Sheet Pan Dinner

• 4 bone-in pork chops
• 2 cups apple cider
• 1/2 cup olive oil
• 2 tablespoons honey
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, sliced
• 3 medium potatoes, diced
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together apple cider, olive oil, honey, thyme, salt, and pepper.
3. 3 Place pork chops, onions, and potatoes on a large sheet pan.
4. 4 Pour the cider mixture over the pork and vegetables, ensuring everything is well-coated.
5. 5 Roast in the preheated oven for 30 minutes.
6. 6 In a small bowl, mix minced garlic, apple cider vinegar, and smoked paprika; drizzle over the pork during the last 5 minutes of cooking.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large sheet pan
• Oven
• Whisk
• Baking sheet

Variations

• Add sliced carrots or parsnips for extra color and nutrition.
• Substitute chicken thighs for pork chops for a poultry option.

Substitutions

• If you're out of apple cider, use apple juice with a splash of lemon juice for tang.

Pairings

• Serve with crusty bread to soak up the delicious juices.
• A side of creamy mashed sweet potatoes complements the dish beautifully.

Nutrition

Tips

• For extra crispiness, broil the sheet pan for 1-2 minutes at the end, watching closely to avoid burning.
• If you prefer boneless pork chops, adjust the cooking time slightly to prevent overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: This dish can be frozen before cooking. Thaw in the fridge overnight and add a few extra minutes to the cook time.

Serving Suggestions

• Pairs well with a fresh green salad or roasted Brussels sprouts.

FAQ