Sheet Pan Pork Chops with Spicy Brussels Sprouts

 

16–18 Brussels sprouts, ends trimmed, quartered (about 12 oz)

2 T. extra-virgin olive oil

2 T. sugar

½ tsp red pepper flakes

½ tsp pumpkin pie spice

Kosher salt, to taste

4 (1½-inch-thick) single-bone pork rib chops (about 2 lb)

Freshly ground black pepper, to taste

2 T. Dijon mustard

1 T. balsamic vinegar

 

Preheat oven to 425°F. Place a heavy-gauge sheet pan on center rack of oven.

In a medium bowl, toss Brussels sprouts, oil, sugar, red pepper flakes, pumpkin pie spice and salt. Season both sides of pork with salt and pepper. Remove sheet pan from oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Return pan to oven. Reduce heat to 375°F; cook 18–20 minutes or until pork registers 155°F–160°F on a meat thermometer. In same bowl used to mix Brussels sprouts, whisk mustard, vinegar and a splash of water. Drizzle over pork and Brussels sprouts and serve.