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up close pork chop and brussels sprouts

Sheet Pan Pork Chops and Brussels Sprouts

Feeling like something new for dinner? Sheet Pan Pork Chops and Brussels Sprouts are the answer. Featuring thick-cut, meaty, juicy Italian-seasoned pork chops and balsamic-glazed Brussels sprouts, this dish is baked in one pan for easy clean up! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 354kcal
Author Tiffany


for the pork chops

  • 4 thick-cut boneless pork chops for thin pork chops, see note
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning or Herbs de Provence see note for DIY
  • 1/3 cup grated parmesan cheese
  • optional: dijon sauce see note

for the brussels sprouts

  • 1 pound brussels sprouts, cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • optional: balsamic glaze/reduction see note


  • Preheat oven to 425 degrees.
  • Rub pork all over with olive oil. Season generously with salt and pepper on all sides. Then season with Italian seasoning and sprinkle on top and bottom with parmesan cheese.
  • Arrange pork chops 2 inches apart on a large, rimmed sheet pan. Bake for 10 minutes.
  • While pork chops are baking, toss brussels sprouts with olive oil, then season with salt and pepper.
  • Add brussels sprouts to the sheet pan, cut side down. Return to the oven and bake for 15-20 minutes longer until brussels sprouts are fork-tender with crisp edges and pork chops are done (a meat thermometer should read 145 degrees or pink should be nearly gone in the center).
  • Serve immediately OR top with dijon sauce and/or balsamic glaze if desired and serve.


If using thin-cut pork chops, bake the pork and the brussels sprouts for the same length of time - about 15 minutes. 
To make your own herb blend, stir together 1/2 teaspoon each dried thyme, basil, oregano, and parsley. 
For added color and flavor the pork chops can be browned for 2-3 minutes on each side in an oiled skillet over medium-high heat. 
To take these pork chops to the next level, top them with my favorite (super easy) dijon cream sauce. Rather than transferring to the oven, simply simmer the sauce on the stove over, stirring throughout, for 5-10 minutes until thickened. 
For next-level brussels sprouts, top with homememade (click here for my easy recipe!) or storebought balsamic reduction/glaze. 


Calories: 354kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 802mg | Potassium: 952mg | Fiber: 4g | Sugar: 3g | Vitamin A: 932IU | Vitamin C: 96mg | Calcium: 150mg | Iron: 2mg