I realized I don’t cook pork chops that often and I’m not sure why because they are really good. Usually I like them stuffed and grilled, but this was a nice and easy weeknight meal to make and a bonus you just use 2 pans! Honestly I think it would make a great salad too with the warm roasted brussels sprouts add in some friend goat cheese, yummy!
Sheet-Pan Lemon & Garlic Pork Chops
(Adapted from Keto Simple by Martina Slajerova)
4 large boneless pork chops
Pinch of salt and pepper
4 tablespoons ghee, duck fat, olive oil, or avocado oil, divided
1.1 pounds Brussels sprouts, halved
2 tablespoons fresh lemon juice
¼ cup water
2 cloves garlic, crushed
1 tablespoon chopped thyme or 1 to dried thyme
Preheat the oven to 400 Degrees F. Forced fan or 425 degrees F conventional.
Seal the pork chops with salt and pepper. Heat a large pan greased with 1 tablespoon of ghee over high heat. Fry the pork chops in batches for 1 to 2 minutes per side. Transfer to a baking dish, add the Brussels sprouts, and set aside.
Deglaze the pan with the lemon juice and water and pour over the pork chops and Brussels sprouts. Bake for 25 to 30 minutes, rotating the tray halfway to ensure even cooking.
Meanwhile, mix the remaining 3 tablespoons ghee, garlic, and thyme in a bowl. Brush over the pork chops and Brussels sprouts, return to the oven, and bake for another 5 minutes.
Serve warm or store in the fridge for up to 4 days.
