Sheet Pan Dinner: Pork Cutlets with Apples
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Cinnamon apples and parsnips make a great side dish for bone-in pork loin, baked together on the same baking sheet. Serve dinner directly on the baking sheet, and you'll be free from a mountain of dishes for the evening—a very convenient and pleasant after-work meal. Divide the baking sheet into three zones: one for the parsnips, which will go in the oven first; halfway through the baking, add the pork and apples to the baking sheet and sprinkle with spices. Pork cooking time may vary slightly depending on the thickness of the cutlets, so using a meat thermometer is recommended.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 natural pork cutlets, 2.5 cm thick, on the bone (450-600 g total)
- 4 small parsnips, peeled and halved lengthwise (cut large ones into quarters)
- Olive oil
- 5 sprigs of fresh thyme
- 1 Honeycrisp apple
- A pinch of ground cinnamon
- 1 tbsp Dijon mustard
- 0.5 tsp Provencal herbs
- Fresh parsley leaves for serving
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Recipes with similar ingredients: pork loin, pork, apples, parsnip root, Dijon mustard, Provencal herbs, thyme, cinnamon
Cooking the dish according to the recipe:
- Position the oven rack in the middle position and preheat to 200°C. Line a baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, season with salt and pepper, and garnish with three sprigs of thyme. Spread the parsnips in an even layer, leaving a gap on both sides. Roast until the parsnips are tender and beginning to brown in spots, about 20 minutes. Toss with tongs.
- Remove the baking sheet from the oven and press the parsnips close together in the center of the baking sheet. Core the apple and slice it into 1 cm thick slices. Place the apples on one side of the baking sheet, drizzle with olive oil, and sprinkle with cinnamon. Pick the leaves from the remaining two sprigs of thyme and sprinkle them over the apples.
- Place the pork chops on the other side of the parsnips and brush with Dijon mustard. Sprinkle each chop with herbes de Provence and a pinch of salt and black pepper.
- Return the pan to the oven and bake until the apples are tender, the parsnips are cooked through and golden brown, and the internal temperature of the pork reaches 145°F (62°C), about 20 minutes more. Transfer the pork and parsnips to two plates, top with the apples, sprinkle with parsley leaves, and serve.
Note
If the cutlets weigh slightly more than 600 grams, they may require more time to bake until the meat reaches the desired internal temperature.
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