APRICOT PORK SHEET PAN MEAL

April 20, 2022

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 green beans and buttery roasted potatoes. Yummm! I wanted to lick the pan (and maybe I did a little). 

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 (not exposed to disease). However, you can also purchase "free range" pork with "no antibiotics ever" to ensure they had access to the outdoors and were not administered antibiotics. Better yet, choose "animal-welfare approved" or "humane certified" which places additional requirements on their kind and fair treatment.

I also try to choose leaner meats to limit my intake of saturated fats. For this recipe, you can use boneless tenderloin chops or sirloin chops. 

If you can't have pork or choose not to, chicken breasts or thighs would work too!

What veggies can I use?

I went with organic baby potatoes here, but any hard vegetables would work. Think sweet potatoes, winter squash, rutabagas, turnips, even carrots or radishes. I also added organic green beans later in the baking time, so you can totally add a different non-starchy vegetable you like (asparagus, peppers, broccoli, cauliflower, or even eggplant).

Other ingredient substitutions

I used apricot preserves for these chops, but you could also try peach! You can also use sugar free jam if needed. This recipe also calls for extra virgin olive oil, apple cider vinegar, stone ground mustard (can also use Dijon), garlic powder, sea salt, and black pepper. Feel free to swap the olive oil 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 ;)

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Apricot Pork Sheet Pan Meal

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Category

Dinner

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Calories

393

This Apricot Pork Sheet Pan Meal has tender pork chops in an apricot glaze, garlic green beans and buttery roasted potatoes. Best of all it's easy, requires minimal dishes, and delivers a flavorful meal in under an hour.

Ingredients

• 24 oz. (six 4 oz. chops) boneless loin chops*

• 6 tbsp. natural apricot preserves*

• 2 tbsp. stone ground mustard*

• 2 tbsp. apple cider vinegar*

• 24 oz. baby potatoes*, quartered

• 24 oz. fresh green beans*

• 2 tbsp. olive oil, divided
• 3/4 tsp. garlic powder, divided
• 3/4 tsp. black pepper, divided
• 3/4 tsp. salt, divided

*See blog post for substitutions.

Directions

1. Preheat oven to 425 degrees F.

2. Wash and quarter baby potatoes, then spread on a full baking sheet lined with parchment paper for easy cleanup.
3. Toss potatoes with 1 tbsp. olive oil, 1/4 tsp. each garlic powder, salt, and pepper.
4. Place potatoes in preheated oven and set timer for 15 minutes.
5. Meanwhile, sprinkle pork chops with 1/4 tsp. each garlic powder, salt, and pepper.
6. For a golden brown exterior, sear pork chops in a skillet for 1-2 minutes per side over medium-high heat (no longer).
7. Wash and trim green beans (if needed) then toss with remaining 1 tbsp. olive oil, plus 1/4 tsp. each garlic powder, salt, and pepper.
8. Combine apricot preserves, mustard, and vinegar in a bowl, then simmer in skillet for 1-2 minutes until darkened.
9. When timer goes off, remove potatoes and place seared chops down the middle. Spoon glaze over top chops, then spread green beans around pork and potatoes.
10. Return sheet pan to oven and bake another 15 minutes.
11. 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.

Recipe Note

Calories (per serving): 393kcal, Fat: 12.9g, Sat fat: 3.2g, Carbs: 42g, Fiber: 6g, Sugar: 13g, Protein: 29g, Sodium: 443mg

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