Yield: 4 Servings

A sheet pan meal. This looks good.

• ¼cup olive oil, divided
• 3cups diced new potatoes
• 3cups cut fresh asparagus (1-inch pieces)
• ¼tsp salt
• ¼tsp pepper
• 1large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
• 2tsp brown sugar
• 1tsp ground cinnamon
• ¼tsp ground ginger
• 4boneless pork loin chops (1 inch thick and about 6 oz each)
• 2tsp Southwest seasoning

Preheat oven to 425°F. Line a half-sheet pan with foil, brush with 2 tsp olive oil.

In a large bowl, toss potatoes with 1 TBS olive oil. Place in 1 section of prepared half-sheet pan. In same bowl, toss asparagus with 1 TBS olive oil, place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.

In same bowl, toss apple with 1 tsp olive oil. In a small bowl, mix brown sugar, cinnamon and ginger, sprinkle over apples and toss to coat. Transfer to a different section of pan.

Brush pork chops with remaining olive oil, sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.