Pork and Asparagus Sheet-Pan Recipe
Pork and Asparagus Sheet-Pan
Pork and Asparagus Sheet-Pan Pork and asparagus is a great way to have a healthy and filling meal that won’t break the bank. This recipe is easy to follow and keto-friendly, so you can enjoy it without feeling guilty.
The asparagus provides a crunchy contrast to the juicy pork chops, and the whole dish is ready in just 40 minutes. Whether you’re looking for a quick and easy weeknight dinner or want to impress your friends with a healthy meal, this Pork and Asparagus Sheet-Pan dinner is sure to please.
¼ cup Olive oil, divided
3 cups Diced fresh potatoes
3 cups Sliced fresh asparagus (1-inch pieces)
¼ tsp Salt
¼ tsp Pepper
2 tsp Brown sugar
1 tsp Cinnamon powder
¼ tsp Ginger powder
4 Pork loin chops, boneless (1 inch thick and about 6 ounces each)
2 tsp Southwest seasoning
- Toss potatoes with 1 tablespoon olive oil in a large mixing dish. Place in one section of the baking pan that has been prepped.
- Toss asparagus with 1 tablespoon olive oil in the same bowl and place in another part of the pan. Season the potatoes and asparagus with salt and pepper.
Toss the apple with 1 teaspoon olive oil in the same bowl. Combine brown sugar, cinnamon, and ginger in a small bowl; sprinkle over apples and toss to coat. Transfer to the other part of the pan.
- Brush the remaining 1 tablespoon olive oil over the pork chops and season both sides with Southwest spice. Place the chops in the pan's remaining area. Bake for 20-25 minutes, or until a thermometer inserted in the pork reads 145° and the potatoes and apples are cooked. Allow 5 minutes to rest before serving.