Sheet Pan Pork Chops with Apples and Kale

1.Preheat oven to 200°C (400°F). Line a large sheet pan with parchment paper for easy cleanup.

2.In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, dried thyme, garlic powder, salt, and pepper.

3.Place pork chops on one side of the prepared sheet pan. Arrange apple wedges, kale, and baby bok choy on the other side.

4.Drizzle half of the prepared sauce over the pork chops, ensuring they are evenly coated. Drizzle the remaining sauce over the apples, kale, and bok choy, tossing gently to coat the vegetables.

5.Roast for 15 minutes. Flip the pork chops and gently toss the vegetables. Continue roasting for another 10-15 minutes, or until pork chops are cooked through (internal temperature reaches 63°C/145°F) and vegetables are tender and slightly caramelized.

6.Remove from oven. Garnish with thinly sliced green onions before serving.