I am always trying to dream up new sheet pan meals! Sheet pan meals are easy, require minimal dishes, and deliver a flavorful meal in under an hour. This Apricot Pork Sheet Pan Meal is no exception - its got tender pork in an apricot glaze, garlic broccoli and roasted sweet potatoes. Yummm! I wanted to lick the pan (and maybe I did a little). Best of all, this meal is gluten-free and dairy-free!
Did you know? Pork is rich in selenium, a key mineral for proteins and enzymes involved in reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage and infection. (source) Selenium is also found in Brazil nuts, seafood, meats, grains, and dairy.
Choosing the best pork
When it comes to choosing the best pork, it's ideal to buy "organic," which ensures that the animals were fed organic feed, had access to the outdoors, and were not given antibiotics as a result of being exposed to disease. However, you can also purchase "free range" pork with "no antibiotics" to ensure they had access to the outdoors and were not administered antibiotics. Better yet, choose "animal-welfare approved" or "humane certified" to ensure the pigs were raised with high standards of care.
I usually try to choose leaner meats to limit my intake of saturated fats. For this recipe, you can use boneless tenderloin chops or sirloin chops. In general, "loin" means lean!
If you don't like pork, chicken breasts or thighs will work too.
What veggies can I use?
I went with sweet potatoes and broccoli here, but any firm vegetable works great. Think red potatoes, winter squash, rutabagas, turnips, onions, even carrots or radishes. Instead of broccoli, you can try a different non-starchy vegetable like asparagus, peppers, green beans, cauliflower, or even eggplant!
Apricot glaze and seasonings
I used apricot preserves for these chops, but you could also try peach jam! You can also use sugar free jam for fewer calories and carbs. This recipe also calls for extra virgin olive oil, vegan butter,apple cider vinegar,stone ground mustard (can also use Dijon), garlic powder, dried thyme, salt, and pepper. Feel free to swap the olive oil or vegan butter for avocado oil or grass-fed butter, or add other spices you enjoy.
Here's the printable recipe for this Apricot Pork Sheet Pan Meal! I hope you love it and if you do, rate and comment below ;)
I am always trying to dream up new sheet pan meals! Sheet pan meals are easy, require minimal dishes, and deliver a flavorful meal in under an hour. This Apricot Pork Sheet Pan Meal is no exception - its got tender pork in an apricot glaze, garlic broccoli and roasted sweet potatoes. Yummm! I wanted to lick the pan (and maybe I did a little). Best of all, this meal is gluten-free and dairy-free!
Ingredients
24 oz. raw (six 4 oz. chops) boneless loin chops*
24 oz. sweet potatoes*, diced
12 oz. fresh broccoli florets*
6 tbsp. natural apricot preserves*
2 tbsp. stone ground mustard*
2 tbsp. apple cider vinegar*
2 tbsp. extra virgin olive oil, divided
1 tbsp. vegan butter (or unsalted butter, or olive oil)
3/4 tsp. garlic powder, divided
3/4 tsp. black pepper, divided
3/4 tsp. salt, divided
1/2 tsp. dried thyme (optional)
*See blog post for more substitutions.
Directions
For extra tender chops, brine pork for one hour in enough water to cover pork chops plus 2 tsp. salt (most of this will not be absorbed). This step is optional, but does help tenderize the meat!
Preheat oven to 400 degrees F.
Peel and dice sweet potatoes, then spread on a full baking sheet lined with parchment paper for easy cleanup.
Toss sweet potatoes with 1 tbsp. olive oil, 1/4 tsp. each garlic powder, salt, pepper, and thyme (optional).
Place sweet potatoes in preheated oven and set timer for 20 minutes.
Next, sprinkle pork chops with 1/4 tsp. each garlic powder, salt, pepper, and thyme (optional).
For a golden brown exterior, sear pork chops in a skillet for 1-2 minutes per side over medium-high heat (no longer). Set aside on a plate.
Combine apricot preserves, mustard, and vinegar in a bowl, then simmer in skillet over medium heat for 1-2 minutes until darkened.
Wash broccoli florets (if needed) and toss with remaining 1 tbsp. olive oil, 1 tbsp. melted butter (or more oil), and 1/4 tsp. each garlic powder, salt, and pepper.
When timer goes off, remove sheet pan with potatoes and place seared chops down the middle. Spoon glaze over top chops, then spread broccoli around pork and potatoes.
Return sheet pan to oven and bake another 15-20 minutes, until center of pork reaches 145 degrees F.
Once done, let pan cool then divide into 6 servings. Leftovers will keep in the fridge in an airtight container up to 4 days, or in the freezer up to one month.
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