Pork and Asparagus Sheet Pan Dinner Recipe

Pork and Asparagus Sheet Pan Dinner Recipe
Pork and Asparagus Sheet Pan Dinner Recipe photo by Taste of Home
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Pork and Asparagus Sheet Pan Dinner Recipe

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When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/4 cup olive oil, divided
  • 3 cups diced new potatoes
  • 3 cups fresh asparagus, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large Gala or Honeycrisp apple, peeled and cut into 1/2-inch slices
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 4 boneless pork loin chops (1 inch thick and about 6 ounces each)
  • 2 teaspoons Southwest seasoning

Directions

Preheat oven to 425°. Line a 15x10x1-in. sheet pan with foil; brush with 2 teaspoons olive oil.
In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in one section of prepared sheet pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.
In same bowl, toss apple with 1 teaspoon olive oil. Mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan.
Brush pork chops with remaining olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving. Yield: 4 servings.
Originally published as Pork and Asparagus Sheet Pan Dinner in Taste of Home February/March 2018

Nutritional Facts

1 serving: 486 calories, 23g fat (5g saturated fat), 82mg cholesterol, 447mg sodium, 32g carbohydrate (10g sugars, 5g fiber), 37g protein.

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  • 1/4 cup olive oil, divided
  • 3 cups diced new potatoes
  • 3 cups fresh asparagus, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large Gala or Honeycrisp apple, peeled and cut into 1/2-inch slices
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 4 boneless pork loin chops (1 inch thick and about 6 ounces each)
  • 2 teaspoons Southwest seasoning
  1. Preheat oven to 425°. Line a 15x10x1-in. sheet pan with foil; brush with 2 teaspoons olive oil.
  2. In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in one section of prepared sheet pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.
  3. In same bowl, toss apple with 1 teaspoon olive oil. Mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan.
  4. Brush pork chops with remaining olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving. Yield: 4 servings.
Originally published as Pork and Asparagus Sheet Pan Dinner in Taste of Home February/March 2018

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