If you’ve been meal prepping for long, then you know the power of the humble sheet pan. There is little doubt that it can do just about anything – need to roast something? Great!! Broil? Got you covered. Bake some fish? It can do that, too!
But my favorite use of the sheet pan is making full meals, all at once. And these Pork Chops with Veggies and Plum Compote are my most recent expansion into “sheet pan” territory!
True with almost any sheet pan meal, veggies are chef’s choice. But, I recommend using more root vegetables here as they tend to “soak up” the flavors of the pork chops and caramelize nicely, giving them a savory-sweet flavor that is out of this world. Add the Plum Compote and you’re in for a lovely, delicately sweet boost to those succulent pork chops!
Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.
Sheet Pan Pork Chops and Veggies with Plum Compote
Equipment
- 1 large or 2 small sheet pans
- parchment paper
Ingredients
Pork chops and veggies:
- 4 bone-in pork chops (2 pounds), 1-1 ½” thick If your chops are cut into large portions like mine, you will only need two. My butcher counter just happens to cut chops larger than the traditional cut.
- 3 carrots, sliced in half length-wise Any variety will do nicely, I just happened to have rainbow carrots on hand.
- 1 parsnip or turnip, peeled and diced
- 1 medium sweet potato, peeled and diced
- 10-12 large Brussels sprouts, chopped
- 1 tablespoons +1 teaspoon of coconut oil, divided
- 1½ teaspoons sea salt, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons garlic powder, divided
- 1 teaspoon dried rosemary
Plum compote:
- 3 plums, pitted and diced
- 1 tablespoon honey
- ½ cup + 2 tablespoons of water
- ½ tablespoon grass-fed gelatin
Instructions
- Preheat the oven to 450°F. Line a large sheet pan (or 2 small ones) with parchment paper.
- Toss the vegetables with 1 tablespoon of oil, 1 teaspoon sea salt, 1 teaspoon onion powder, the garlic powder and the dried rosemary.
- Place the vegetables on the sheet pan and spread them out. You may need two, depending on how large your sheet pans are. You want the vegetables spread out enough that they aren’t overlapping. Place in the oven on the middle-upper rack. Roast until just-tender, approximately 15-20 minutes.
- While the vegetables are roasting, rub the pork chops with the remaining coconut oil and sprinkle with remaining sea salt, onion powder and garlic powder.
- Use a spatula to gather the veggies in the center of the sheet pan. Place the pork chops on top of the vegetables, and roast until they reach an internal temperature of 145 degrees (approximately 15-18 minutes).
While the chops are cooking, prepare your plum compote:
- In a small pot, add 2 tablespoons of water and sprinkle with the gelatin. Allow to “bloom” for 2 minutes.
- Turn the stove top to low heat, allowing the gelatin to melt. Whisk as it melts to ensure no clumping.
- Add the water, honey and plums. Warm to low-medium, cover and cook for 10 minutes, stirring often.
- Allow to cool slightly before serving (sauce will thicken slightly as it cools).
- Serve the pork chops topped with the compote.
I’ve just been diagnosed with Hashimoto’s disease and am also dealing with MCAS and Mold Toxcity. It’s been very difficult to find foods I can eat! I’m thankful to all you bloggers sharing your journey! Helps to know I’m not alone!
If I don’t have gelatin could I cook the plums, honey and water, and then add a little tapioca flour or cornstarch to thicken after the fruit cooks?
Yes, absolutely! That is a great idea 🙂