Sheet-Pan Spiced Pork Chops with Roasted Apples and Brussels Sprouts

Instructions

1. Heat the oven to 425F. Stir the paprika, chili powder, garlic salt, ground red pepper, cinnamon, 1 tablespoon of the brown sugar, 1 teaspoon of the rosemary, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper in a small bowl.
2. Pat the pork chops very dry. Rub each chop with about 1/2 teaspoon olive oil, then coat both sides with the brown sugar spice mixture, pressing it onto the meat so the rub clings. For deeper flavor, season the chops up to 12 hours ahead and refrigerate uncovered.
3. Whisk the apple cider vinegar with the remaining 2 tablespoons brown sugar, 1 teaspoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Slowly whisk in the remaining 3 tablespoons olive oil until the dressing looks glossy and lightly thickened.
4. Toss the apple wedges and halved Brussels sprouts with 1/4 cup of the cider vinegar dressing in a large bowl. Spread them around the edges of a foil-lined sheet pan coated with vegetable cooking spray, leaving the center open for the pork chops.
5. Place the chops in the center of the sheet pan and roast for 12 minutes. Turn the chops over and roast 10 to 14 minutes more, until the thickest part of the pork registers 140F and the Brussels sprouts are tender at the core.
6. Transfer the pork chops to a platter and cover loosely with foil. Stir the apple and Brussels sprout mixture, spread it into an even layer, then broil for 3 to 4 minutes until the sprouts are browned in spots and the apples are lightly charred at the edges.
7. Toss the hot apple mixture with the remaining cider vinegar dressing, taste for kosher salt, and spoon it around the pork chops. Serve while the chops are rested but still juicy and the vegetables are warm and tangy.