One thing about cooking – I’m not afraid to experiment! And a true test of “if it’s good” is if my 5 yr old eats it without being badgered. This passed the test when he cleaned his plate! The combination of flavors is amazing…I never dreamed garlic and cinnamon would go together, but WOW! Talk about waking up the taste buds!!! I’m a fan of pork, cinnamon and Granny Smith apples cooked together, if you’ve never tried the 3 together, you’re missing out. (I have a great simple crock pot recipe for a pork tenderloin that uses cinnamon and apples.)
- 4 Boneless pork chops
- 2 Granny Smith Apples (sliced)
- Brussels Sprouts (trimmed and halved)
- To trim Brussels, cut the stalk ends off and discard.
- Red Onion (sliced)
- 4 Garlic Cloves (minced)
- 1 tsp Cinnamon
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 Tbsp Olive Oil
Preheat the oven to 425 degrees.
Slice the apples, onion and brussels sprouts and arrange in a sheet pan. Mince the garlic over the pan.
I added a little extra cinnamon, salt and pepper by sprinkling it over the pan as I minced the garlic. Drizzle the pan with 1/2 the olive oil. Be sure to coat everything with oil and spices. You can peel, dice and add a sweet potato if you have one on hand and want to add some color.
Place the pork chops in a zip-lock bag, drizzle 1/2 of the olive oil over the meat, add the cinnamon, salt and pepper and shake!
Place the pork chops on top of the brussels, apples and onions. Bake for 25-30 mins until the pork chops are cooked thoroughly.