Preheat oven to 400 degrees convection or 425 degrees conventional.
Use two 3/4 to 1 inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.
Clean 3/4 pound small potatoes and cut into pieces no more than 1 inch size. Rinse 1 cup baby carrots (about 1/2 pound).
In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.
Prep a smaller sheet pan with a heavy coat of PAM.
Add the carrots and potatoes around the edge of the sheet pan.
Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec).
Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.
Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube like shapes. Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.
Spread the apples over the middle of the sheet pan. Top with the pork chops.
Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.
You may want to use the broiler for a few minutes to add more browning if you want.
The pork chops should be 3/4 to 1 inch thick. Either bone-in or boneless is fine.
The apples can be of your choice, but I suggest Gala, Cortland or Granny Smith.
The potatoes should be a thin skin type so red potatoes or Yukon Gold would be good choices. Not russet.
The dish is done when the pork chops are about 150, and the potatoes are fork tender (195+).
You can add a few minutes under the broiler if needed to add browning.
Pork chops tend to dry so a brine of 1 cup of water with 1 tablespoon of table salt for an hour would be good if you have time. Add a tablespoon of sugar to it also. Rinse well when done and do not add more salt.
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