• Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.

Make the cranberry glaze:

• In a small saucepan, combine cranberries, orange juice, maple syrup, apple cider vinegar, Dijon mustard, and rosemary. Bring everything to a simmer over medium heat for 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and set aside.
  

Prep pork chops:

• While the cranberry glaze simmers, pat your pork chops dry. Rub both sides with olive oil, salt, pepper, garlic powder, and cinnamon. Set aside.

Prep the veggies:

• On the sheet pan, toss the brussel sprouts and red onion with the olive oil, salt, pepper, and thyme. Spread them out in a single layer, leaving space in the center for the pork chops.
• Place the seasoned pork chops in the center of the pan. Brush each chop generously with the cranberry glaze, reserving about ⅓ of the glaze for later.
  
• Place the pan in your preheated oven and cook for 15 minutes, then remove the pan and brush the chops with more glaze. Stir vegetables slightly to ensure even cooking.
• Return the pan to the oven for another 10–15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender.
• Let the pork chops rest for 5 minutes before serving or cutting into them. Spoon any extra cranberry glaze over the top. Garnish with fresh rosemary or orange zest for a festive touch.