Sheet Pan Pork Chops with Apples and Sweet Potatoes
This recipe for sheet pan pork chops with apples and sweet potatoes delivers juicy pork, tender sweet potatoes, and caramelized apples—all roasted together for a deliciously easy meal with minimal cleanup!
Servings: 4
Ingredients
For the Pork Chops:
- 4 bone-in or boneless pork chops, 1-inch thick (about 1 ½ pounds total)
- 1 tablespoon olive oil
BBQ Rub:
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon crushed dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For the Vegetables:
- 2 medium sweet potatoes, peeled and cut into chunks about ¾-inch in size (10 to 12 ounces each)
- 2 apples, cored and cut into chunks about ¾-inch in size (Honeycrisp or Fuji are good choices)
- ½ large red onion, cut into chunks about ¾-inch in size
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon crushed dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, toss the sweet potatoes, apple, and onion with 2 tablespoons of olive oil, thyme, ½ teaspoon rosemary, ½ teaspoon salt, and ¼ teaspoon pepper until well coated.½ teaspoon kosher salt, 2 medium sweet potatoes, peeled and cut into chunks about ¾-inch in size, 2 apples, cored and cut into chunks about ¾-inch in size, ½ large red onion, cut into chunks about ¾-inch in size, 2 tablespoons olive oil, 1 teaspoon dried thyme, ½ teaspoon crushed dried rosemary, ¼ teaspoon coarse ground black pepper
- Spread the sweet potatoes, apples, and onions evenly on the prepared sheet pan. Place in preheated oven and bake for 20 minutes.
- Meanwhile, in a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, rosemary, salt, and pepper to make BBQ rub.1 tablespoon brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon crushed dried rosemary, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Pat the pork chops dry with paper towels. Drizzle with 1 tablespoon of olive oil, then rub the BBQ spice mixture evenly over both sides of the pork chops. Set aside until vegetables have baked for 20 minutes.4 bone-in or boneless pork chops, 1-inch thick, 1 tablespoon olive oil
- After 20 minutes, remove the pan from the oven and carefully add the pork chops, arranging the vegetables to make room. Return the pan to the oven and roast for 15 to 20 minutes, or until the pork chops reach an internal temperature of 145°F and the sweet potatoes are tender.
- Remove the sheet pan from the oven and let the pork chops rest for 5 minutes before serving.
Video
Notes
- Pork chops: Try to buy pork chops that are as close to 1 inch thick as possible. Thinner or thicker chops will require an adjustment in cooking time. If you find that the chops reach an internal temperature of 145°F before the vegetables are tender, simply remove them from the pan and cover with foil until the vegetables are done. It's better to slightly undercook the pork rather than overcook it; the temperature will rise slightly during the resting time.
- Variations: Make the pork chops spicier by adding ¼ teaspoon cayenne pepper to the spice rub. Substitute cubed butternut squash instead of sweet potatoes for a fall twist. Add a splash of apple cider vinegar, balsamic vinegar or balsamic reduction, or a drizzle of honey before serving for extra flavor. Try hot honey!
Nutrition
Serving: 1pork chop with vegetables | Calories: 535kcal | Carbohydrates: 44g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 737mg | Potassium: 1189mg | Fiber: 7g | Sugar: 20g | Vitamin A: 16382IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg
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