The classic combination of pork chops and apples make a great combo with fall veggies in this tasty one-pan dinner bake.
Recipe tags: chicken base, easy difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | melted butter |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 Tbsp | honey |
| 1 Tbsp | cider vinegar |
| 1 Tbsp | Dijon mustard |
| 4 | bone-in pork chops, about 3/4-inch thick |
| 2 | apples, cored and sliced into 8 wedges |
| 1 lb | sweet potatoes, peeled and cut into large dice |
| ½ lb | Brussels sprouts |
| 1 | red onion, sliced |
| 6 | thyme sprigs |
Directions
Preheat oven to 425˚F. In large bowl, whisk together butter, Roasted Chicken Base, honey, vinegar and mustard; add pork chops, apples, sweet potatoes, Brussels sprouts, onions and thyme, tossing well.
Arrange mixture on parchment paper–lined baking sheet. Bake for 20 to 25 minutes or until vegetables are tender, pork chops are just cooked through with blush of pink in center, and instant-read thermometer reaches 160°F.
Sprinkle with finely chopped chives before serving if desired.