Sheet-Pan Cumin Pork Chops and Brussels Sprouts

By Melissa Clark

Updated June 16, 2023

Sheet-Pan Cumin Pork Chops and Brussels Sprouts
Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
Total Time
45 minutes
Rating
4(3,197)
Comments
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In this convenient sheet-pan supper, bone-in pork chops are coated in a spicy, garlicky cumin rub before being cooked alongside brussels sprouts and sage leaves. Roasted at high heat, the sprouts get golden at their edges and tender at their cores while the sage leaves turn brown and crisp all over, almost as if you’d fried them. Feel free to double this recipe. Just use large rimmed sheet pans instead of smaller ones.

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Ingredients

Yield:3 to 4 servings
  • ½tablespoon dark brown sugar
  • 1teaspoon kosher salt, more as needed
  • 1teaspoon whole cumin seeds
  • ½teaspoon ground cumin
  • ½teaspoon freshly ground black pepper, more as needed
  • ¼teaspoon crushed red-pepper flakes, or to taste
  • 2cloves garlic, grated or minced
  • 2large bone-in pork chops, about 1½ inches thick (about 1¾ pounds total)
  • 1pound brussels sprouts, trimmed and halved through the stem
  • ¼cup whole sage leaves
  • 2tablespoons extra-virgin olive oil
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

356 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 31 grams protein; 571 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.

  2. Step 2

    Smear mixture all over pork and let sit at room temperature for at least 20 minutes, or refrigerate, covered, up to 24 hours.

  3. Step 3

    Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.

  4. Step 4

    Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.

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Ratings

4 out of 5
3,197 user ratings
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Comments

Bill D.

Step 3 is confusing. Should the sprouts, etc and the pork be placed in separate cooking sheets?

Penny

HI;, Melissa: I love the sheet pan concept but I have not been able to find sheet pans that go in the dish washer. the care instructions all seem to specify "hand wash only." Can you recommend a particular make or type that goes in the dishwasher? The other option is if I don't especially care about the finish jus put aluminum sheet pans in the dishwasher?

Chatulim9

Reynolds makes "pan-lining paper" that is tin foil on one side and parchment on the other. It's superb - eliminates messy cleanup, and the foil helps hold the shape (and the heat).

Cham-O-Te Lars

Made this tonight with the thin bone in pork chops available at our neighborhood Safeway. Put 4 chops on a full sheet pan with all the Brussel sprouts we had left, about 1/2 lb, didn’t notice that they got too soggy with those proportions. After removing the chops and sprouts to cool, put the first of our garden asparagus on the pan with a little more olive oil and everything was delicious. Served with some leftover wild rice and roasted potatoes rewarmed. Just wish I had followed some other commenters advice and put foil down in the pan…..

Isabelle

I regretted not deviating from the recipe and giving the pork a quick sear before putting it in the oven.

epmolander

Recipe times are too long. Sprouts were done in 15 minutes. 10 minutes for boneless 1 inch thick chops was too much.

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