One-Pan Paleo Pork Chops with Brussels Sprouts

If you love one-pan meals as much as I do, you’ll love this easy One-Pan Paleo Pork Chops with Brussels Sprouts. Prep time is seriously about five minutes and clean up is a breeze too!

One-Pan Paleo Pork Chops with Brussels Sprouts

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Whether or not you follow a paleo diet, this is a healthy, whole-food based recipe that just happens to be quick and easy too! With only a few ingredients, you can have dinner on the table in under 40 minutes!

One-Pan Paleo Pork Chops with Brussels Sprouts

Preheat your oven to 400°F and line a sheet pan with parchment paper or foil. Slice three small onions and two cups Brussels sprouts. I used onions from the garden and they were definitely on the small side. If you have larger onions just use one. I sliced my Brussels sprouts in half. In a medium bowl, combine your onions and Brussels sprouts with one tablespoon coconut oil and season with salt, pepper, and garlic powder. Toss to coat.

One-Pan Paleo Pork Chops with Brussels Sprouts

Spread the onions and Brussels sprouts out on the sheet pan and bake for 15 minutes.

One-Pan Paleo Pork Chops with Brussels Sprouts

While the onions and Brussels sprouts are baking, prepare your pork chops. I used two pounds of bone-in pork chops for this recipe. Place the chops in the same bowl you prepared the veggies in. Coat each chop with one tablespoon coconut oil and season with salt, pepper, and garlic powder.

One-Pan Paleo Pork Chops with Brussels Sprouts

Remove the sheet pan from the oven and push the veggies out of the way to make room for the chops. Return the sheet pan to the oven and bake for another 15 minutes. Flip the chops and bake for another five minutes. Temp test your chops to at least 140°F.

One-Pan Paleo Pork Chops with Brussels Sprouts

Cut the chops in half and serve alongside the onions and Brussels sprouts. We had side salads with this One-Pan Paleo Pork Chops and Brussels Sprouts meal and it was perfect! Super fast and easy, healthy and delicious! Enjoy!


Above you will find some of the equipment I used while making this recipe. Sheet pans are essential to one-pan meals. As you can see from the pictures, mine are definitely not new and shiny but they still get the job done. Good sheet pans will last you a LONG time. I would be lost without my large cutting board. I use it daily, if not more. My Victorinox knives are my favorite and I reach for them first every time! Parchment paper is nice to have to line your sheet pans. It makes clean up even easier!

One-Pan Paleo Spicy Chicken Legs

If you like this recipe, make sure you check out the One-Pan Paleo Spicy Chicken Legs also!

What are some of your favorite Paleo recipes? I’d love to hear about them below! Check out all of my other great One-Pan recipes in the One Pan Meals category.

One-Pan Paleo Pork Chops with Brussels Sprouts

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One-Pan Paleo Pork Chops with Brussels Sprouts
One-Pan Paleo Pork Chops with Brussels Sprouts
Print Recipe
The One-Pan Paleo Pork Chops with Brussels Sprouts recipe is full of whole foods. Quick, easy, healthy and delicious, this recipe is perfect all-around!
Servings Prep Time
6 5 minutes
Cook Time
35 minutes
Servings Prep Time
6 5 minutes
Cook Time
35 minutes
One-Pan Paleo Pork Chops with Brussels Sprouts
One-Pan Paleo Pork Chops with Brussels Sprouts
Print Recipe
The One-Pan Paleo Pork Chops with Brussels Sprouts recipe is full of whole foods. Quick, easy, healthy and delicious, this recipe is perfect all-around!
Servings Prep Time
6 5 minutes
Cook Time
35 minutes
Servings Prep Time
6 5 minutes
Cook Time
35 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 400°F and line a sheet pan with parchment paper or foil. Slice your onions and Brussels sprouts and place in a medium bowl. Add half the coconut oil and season with salt, pepper, and garlic powder. Toss to coat. Spread on the prepared sheet pan and bake for 15 minutes.
  2. While the vegetables are baking, place the pork chops in the same bowl and do the same as you did for the vegetables. Coat the chops in the remaining one tablespoon coconut oil and season each with salt, pepper, and garlic powder.
  3. Remove the pan from the oven after 15 minutes and push the veggies aside to make room for the chops. Bake for another 15 minutes. Flip the chops and cook for another 5 minutes. Temp test your chops to at least 140°F. Enjoy!
Recipe Notes

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