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We’re back to add another meal to our easy and healthy sheet pan recipe collection – this time it’s this fabulous recipe for sheet pan pork chops and vegetables. But what we are really excited about is our new go-to glaze -Maple Miso- and we can’t wait to introduce you to it.
Combining this glaze with pork chops, butternut squash and Brussels sprouts is an absolute flavour win and your life will be forever improved as a result (possible exaggeration here, but do you want to run the risk of not having your life improved by this meal?)
Okay, lets run down our list of loves for sheet pan meals, like this pork chop and vegetable tray bake:
- One, they are fast in all the right ways; generally quick to prepare, minimal attention while cooking and very few dishes to clean up after.
- Two, they are typically healthy with lots of vegetables sharing the sheet pan with the protein.
- Three, they look awesome- going into the oven, coming out of the oven, on the plate.
- And finally, four, they taste amazing.
Flavour is where this sheet pan pork chops and butternut squash and Brussels sprouts dinner really shows up big time.
Pork Chops are such a staple, that we started to feel like we’d tried all the possible variations. But the maple miso glaze was completely new for us – the sweet maple! The umami miso! (Note- umami miso is fun to say out loud. Try it right now – we’ll wait. What. Someone looked at you weird? Sorry).
What is a good vegetable to go with pork chops?
So, we’ve got a great glaze, but what is a good vegetable to go with pork chops. Again, we were stuck in a rut with sheet pan pork chops and butternut squash and Brussels sprouts things like potatoes, corn, peas.
Good, but just fine-good. Let’s do better than just fine: butternut squash – mellow, sweet, soft – and Brussels Sprouts – texture and flavour depth with just a touch of bitterness- pair perfectly with the Pork Chops and the previously adored Maple Miso glaze.
Really – these ingredients absolutely are a dream team.
Now, after all the hype, you can pull this meal together and have it on the table in 45 minutes. And 30 of those minutes are hands free – just waiting while it bakes in the oven.
People will not believe that the enormous flavour punch came together in such a short time, with such low prep work too. Keep the secret. And keep the Maple Miso glaze recipe handy to use on other meals you want to level up too!
Maple Miso Sheet Pan Pork Chops and Vegetables
Categories: gluten free, dairy free, egg free, meal prep, sheet pan, nut free
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
4 – 5-6oz (140-170g) pork chops, bone in (A medium to thick chop will cook more evenly with the vegetables without drying out.)
1 lb (450g) butternut squash, cubed
1 lb (450g) Brussels sprouts* *For best results, pick brussel sprouts that are all the same size (medium – about 1 ½”/37mm in diameter).
2 Tbsp (30ml) olive oil
1 tsp (6g) coarse salt
Maple Miso glaze:
3 Tbsp (45g) miso (white or yellow)** **White miso is also called shiro miso and yellow miso is called shinsu miso. White is the mildest if you are new to using miso.
2 Tbsp (30ml) maple syrup
2 Tbsp (30ml) apple cider vinegar
1 tsp (3g) ground ginger
½ tsp (3g) coarse salt
½ tsp (1g) ground black pepper
Directions
Preheat oven to 400°F/200 C. Line a baking sheet with parchment paper or foil.
Cut any excess fat off the pork chops.
Leave them to marinate while you prep the vegetables.
Scatter on the baking sheet.
Trim the ends off the Brussels sprouts and remove exterior leaves.
Leave whole and add to baking sheet.
Toss to coat and flatten into an even layer on the baking sheet, leaving spaces for the pork chops.
Sprinkle with 1 tsp (6g) salt.
If there is leftover glaze in the bowl, pour it on top of the pork chops.
Can be stored in airtight containers in the fridge for meal prep.
Maple Miso Sheet Pan Pork Chops and Vegetables
This recipe for sheet pan pork chops and vegetables is sure to be a winner. With a sweet and savoury miso maple glaze that pairs perfectly with Brussels sprouts and butternut squash, this meal is way easier than you think it would be for all the flavour packed in.
Ingredients
- 4 pork chops, bone in, 5-6oz (140-170g) each
- 1 lb (450g) butternut squash, cubed
- 1 lb (450g) Brussels sprouts*
- 2 Tbsp (30ml) olive oil
- 1 tsp (6g) coarse salt
Maple Miso Glaze
- 3 Tbsp (45g) miso (white or yellow)**
- 2 Tbsp (30ml) maple syrup
- 2 Tbsp (30ml) apple cider vinegar
- 1 tsp (3g) ground ginger
- ½ tsp (3g) coarse salt
- ½ tsp (1g) ground black pepper
Instructions
- Preheat oven to 400°F/200 C. Line a baking sheet with parchment or foil.
- Cut any excess fat off the pork chops.
- In a medium bowl whisk together the glaze ingredients: miso, maple syrup, vinegar, ginger, black pepper, and ½ tsp/3g salt.
- When smooth, add the pork chops, turning to coat all surfaces. Leave them to marinate while you prep the vegetables.
- Peel and cut the butternut squash into cubes no larger than ½”- ¾” (12-18mm). Scatter on the baking sheet.
- Trim the ends off the Brussels sprouts and remove exterior leaves. Leave whole and add to baking sheet.
- Drizzle olive oil on the vegetables. Toss to coat and flatten into an even layer on the baking sheet, leaving spaces for the pork chops. Sprinkle with 1 tsp (6g) salt.
- Place the pork chops on the baking sheet, surrounded by the vegetables. If there is leftover glaze in the bowl, pour it on top of the pork chops.
- Bake for 25-30 minutes, until the butternut can be pieced with a fork and the pork is cooked through.
- Best if served immediately. Can be stored in airtight containers in the fridge for meal prep.
Notes
A medium to thick chop will cook more evenly with the vegetables without drying out.
*For best results, pick Brussels sprouts that are all the same size (medium – about 1 ½”/37mm in diameter).
**White miso is also called shiro miso and yellow miso is called shinsu miso. White is the mildest if you are new to using miso.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 515Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 132mgSodium: 331mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 41g
becky
Saturday 14th of January 2023
what is the nutritional value on this meal?
frugalfamilytimes
Sunday 15th of January 2023
Hi Becky - I forgot to include that info - thanks for the reminder! You'll find it on the bottom of the recipe card now. :)