Ingredients
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4 center-cut, bone-in pork chops (about 1 inch thick each)
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2 tbsp extra virgin olive oil, divided
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1 tbsp sodium-free lemon pepper seasoning
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1 (20 oz) pkg halved Brussels sprouts
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1 lemon, quartered
Steps
1
Preheat oven to 425°F. Pat the pork chops dry with a paper towel and rub with 1 tbsp oil. Season all over with the lemon pepper seasoning and salt. Transfer to a large sheet pan.
2
Trim the Brussels sprouts, if needed. Arrange sprouts around pork chops on sheet pan. Drizzle sprouts with remaining 1 tbsp oil. Season with salt and pepper. Add the lemon to sheet pan.
3
Bake 20–25 min., until Brussels sprouts are tender and pork chops have an internal temperature of 145°F. Squeeze roasted lemon wedges over pork chops and Brussels sprouts before serving.
Tips
Garnish with chopped chives.
