Sheet Pan Pork Chops with Potatoes, Apples and Kale

1.Preheat oven to 200 lc (400 lf). 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 potato wedges, 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 potatoes, apples, kale, and bok choy, tossing gently to coat the vegetables.

5.Roast for 15 minutes. Flip the pork chops, gently toss the vegetables, and ensure potatoes are somewhat separated. Continue roasting for another 15-20 minutes, or until pork chops are cooked through (internal temperature reaches 63 lc/145 lf) and vegetables are tender, golden brown, and slightly caramelized. Potatoes should be fork-tender.

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