---
author:
source: https://cooking.nytimes.com/recipes/1019196-sheet-pan-cumin-pork-chops-and-brussels-sprouts?action=click&module=Collection%20Page%20Recipe%20Card&region=Sheet-Pan%20Everything&pgType=collection&rank=8
video:
hero: https://bsteph.imgix.net/sheet-pan-cumin-pork-chops.jpg
tags: [entree, pork]
draft: true
rating: someday
---

# Sheet-Pan Cumin Pork Chops

1. In a large bowl, combine (1/2 tb)[dark brown sugar], (1 ts)[kosher salt], (1 ts)[whole cumin seeds], (1/2 ts)[ground cumin], (1/2 ts)[freshly ground black pepper], (1/4 ts)[crushed red-pepper flakes] and (2 cloves)[garlic, grated or minced] until mixture resembles wet sand.
2. Smear mixture all over (2 large)[bone-in pork chops, about 1 1/2 inches thick] and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
3. Heat oven to 450 degrees. In a bowl, toss (1 lb)[brussels sprouts, trimmed and halved through the stem] and (1/4 c)[whole sage leaves] with (2 tb)[extra-virgin olive oil] and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
4. Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with [lemon wedges].