Sheet Pan Pork Dinner with Gremolata

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Prep Time: 25 minutes

Cook Time: 35 minutes



  • ½ cup
    flat leaf parsley, chopped
  • ⅓ cup
    extra-virgin olive oil
  • 1 large
    lemon, juiced & zested
  • 1 tbsp
    garlic, minced
  • 1 pinch
    kosher salt & freshly ground pepper


  • 1½ lbs
    sweet potatoes, peeled if desired, cut into 1½” pieces
  • 2
    granny smith apples, cored & cut into ¾” wedges
  • 1 lb
    brussels sprouts, trimmed
  • 4
    Good Nature® Boneless Pork Loin Chops, cut 1” thick (see note)

Preheat oven to 475°F.

In a medium bowl, combine the gremolata ingredients and season with salt and pepper.

On a large sheet pan, toss the sweet potatoes and apples with 2 tablespoons of the gremolata and season with salt and pepper. Spread on a large rimmed baking sheet in a single layer. Nestle the pork chops into the vegetables; season the chops with salt and pepper and brush with the gremolata.

Roast 20 minutes or until internal temperature of the chops reaches 145°F in the thickest part of the meat. Remove chops to a plate and cover to keep warm. Toss the brussels sprouts with another tablespoon of gremolata and salt and pepper and add to the pan. Continue roasting until the vegetables are tender and cooked through, about 15 minutes longer. Serve drizzled with the remaining gremolata.

Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.

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