Sheet Pan: Pork & Asparagus Dinner (for 2)
Source: Taste of Home
Super easy and quick
Ingredients
- ¼ c. olive oil, divided
- 1-1/2 c. diced red or small yukon gold potatoes
- 1-1/2 c. fresh asparagus, cut into 1” pieces
- ¼ salt
- ¼ t. pepper
- large gala or honey crisp apple, peeled & cut into ½” slices
- 2 t. brown sugar
- 1 t. ground cinnamon
- ¼ t. ground ginger
- 2 (6 oz.) boneless pork loin chops (1-inch thick)
- 1 t. seasoning mix of your choice (see Note)
Instructions
Line a 15x10x1-inch sheet pan with heavy duty aluminum foil. Brush with 2 teaspoons olive oil.
In a large bowl, toss potatoes with 1 Tbls. olive oil. Place in one section of prepared sheet pan.
In same bowl, toss asparagus with 1 Tbls. olive oil. Place in another section of prepared sheet pan. Sprinkle salt and pepper over the potatoes and asparagus.
In the same bowl, toss apples with 1 teaspoon olive oil. Mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of the pan.
Brush pork with remaining olive oil and sprinkle both sides with seasoning mix. Place chops in remaining section of the sheet pan.
Bake at 425 degrees for 20-25 minutes and potatoes and apples are tender. Let stand 5 minutes before serving.
NOTE: The original recipe called for southwestern seasoning on the chops, but you don’t have to use. Any seasoning of your choice works.