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Harvest Pork Chop Sheet Pan Dinner




We love these easy sheet pan dinners. Everything cooks together, the flavors meld, and the clean-up takes no time at all. Perfect! Barb L.

Serves: 4


Cooking Spray

½ tsp garlic powder

1 ½ dry rosemary

2 Tbsp Flying Olive Maple Balsamic Vinegar

1 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

1 Tbsp Chipotle Extra Virgin Olive Oil (this will not add much spiciness)

4 (7 oz) bone-in pork chops

2 cups frozen, cubed butternut squash (or a 12 oz bag)

2 medium apples, peeled and cut into eight slices

Salt and pepper to taste


Preheat the oven to 380 degrees F. Line a large sheet pan with aluminum foil and/or spray with cooking spray. Mix the garlic powder, rosemary, Flying Olive Maple Balsamic Vinegar and Olive Oils. Coat the pork chops, squash, and apples with the marinade and arrange everything on the sheet pan. (If your pork chops are large, start them a few minutes before adding the squash and apples to the pan).

Bake for 15 minutes on the middle rack of the oven. Then turn on the broiler and place the sheet pan under the broiler for 5 minutes for everything to lightly brown. Remove the sheet pan from the oven. Sprinkle with salt and pepper to taste.

Submitted by Barb L.