Sheet-Pan Rosemary Thyme Pork Chops with Brussels Sprouts and Potatoes

Serves 4

• 1 T brown sugar

• 1 t kosher salt

• 3 T olive oil, divided

• 2 T rosemary, minced, divided

• 2 T thyme leaves, minced, divided

• 1⁄2 t black pepper

• 1⁄4 t red pepper flakes

• 2 cloves garlic, grated

• Zest and juice of half a lemon

• 3-4 bone-in pork chops, about 1” thick

• 3⁄4 lb Brussels sprouts, trimmed and halved through the stem

• 3⁄4 lb small potatoes, halved

• Lemon wedges for serving

In a bowl, combine brown sugar, salt, 1 tablespoon oil, 1 tablespoon rosemary, 1 tablespoon thyme, black pepper, red pepper flakes, and garlic into a paste. Smear the mixture all over the pork chops and let them marinate at room temperature for 30 minutes, or refrigerate up to 24 hours.

Preheat oven to 450 degrees, or 425 convection if you have it. Combine remaining 2 tablespoons olive oil, remaining rosemary and thyme, lemon zest and juice, and pinches of salt and pepper in a large bowl. Add Brussels sprouts and potatoes to bowl and toss to coat with herbs, spices, and oil.

Place potatoes and Brussels sprouts on a large sheet pan spreading them to the sides of the pan and leaving a center part of the pan for the pork chops. Place pork chops on the pan, transfer pan to the oven and roast for 15 minutes. Flip the pork chops over, stir the sprouts and potatoes, and roast for another 5-10 minutes, depending on the thickness of your chops. If you have an instant read thermometer, 135 degrees is medium-rare. Let pork rest 5 minutes before slicing off the bone. Serve with lemon wedges.