Sheet-Pan Pork Chops with Brussels Sprouts and Potatoes - Plan to Eat

Preheat oven to 400°F. Spray a large rimmed baking sheet with non-stick cooking spray.Add potatoes to a mixing bowl and drizzle on 1 tablespoon of olive oil. Top with 1 teaspoon each thyme and rosemary. Stir to coat. Arrange potatoes in a single layer on the pan.Place Brussels sprouts in the same bowl used for the potatoes and drizzle with 1 tablespoon of olive oil. Top with 1/2 teaspoon each of garlic powder, salt and pepper. Stir to coat and add to pan with potatoes.Rub pork chops with 1 tablespoon olive oil on both sides to coat and sprinkle both sides with remaining thyme, rosemary, garlic powder, salt and pepper. Arrange pork chops on pan between potatoes and Brussels sprouts. Bake for 15 minutes, flip pork chops over, and bake for 20 more minutes.