Preheat the oven to 375°F. Line a sheet pan with parchment paper.

Place the pork chops on one side of the prepared sheet pan.

In a large bowl, toss the Brussels sprouts, beets, and onion with the olive oil and salt until evenly coated.

Spread the vegetables around the pork chops in a single layer.

Bake for 20–25 minutes, or until the pork chops reach an internal temperature of 145°F and the vegetables are tender and beginning to brown. Serve immediately.