These sheet pan pork chops with apples are simple, reliable, and full of flavor without being complicated. The pork chops are coated in a sweet-and-savory seasoning mix, then roasted alongside sweet potatoes, Brussels sprouts, and apples. Everything cooks together on one pan, so you’re not juggling multiple dishes.
Why You Need To Make These Roast Pork Chops with Apples
- Built-in sides: You don’t have to plan anything extra. The sweet potatoes, brussels sprouts, and apples roast alongside the pork chops, so everything finishes at the same time.
- Flexible pork chops: Bone-in works great here, but boneless pork chops work too. You’ll just need to adjust the cook time slightly.
- Flavorful seasoning: Pork chops can be bland when baked since they don’t benefit from grill marks. The seasoning mix adds that missing depth so the pork tastes properly seasoned.
I love sheet pan meals like this, my Baked Pork Tenderloin and my Chicken Thighs and Veggies Dinner, because they’re all about seasoning and letting the oven do the work with very little stirring or checking along the way.
Ingredients and Substitutions
- Bone in pork chops – Boneless pork chops can be used instead. Just reduce the cook time slightly so they don’t dry out.
- Sweet potatoes – Yukon gold or red potatoes work well if that’s what you have. They roast at a similar rate.
- Brussels sprouts – Broccoli florets can be substituted and will roast nicely with the same timing.
- Olive oil – Avocado oil or vegetable oil can be used instead. No other changes needed.
- Salt and pepper – No substitutions.
- Red apples – Honeycrisp or Pink Lady apples are good options. Any firm apple that holds its shape works well.
- Brown sugar – Coconut or raw sugar can be used as a swap. It will give a similar sweetness.
- Smoked paprika – Regular paprika works if needed, but the smoky flavor will be lighter.
- Garlic powder – No substitutions.
- Onion powder – No substitutions.
- Ground mustard – Dijon mustard powder can be used. Yellow mustard is not a good substitute here.
- Dried thyme – Dried rosemary or sage can be used if needed.
Mandy’s Top Tip
Let the pork chops sit at room temperature for 20 to 30 minutes after seasoning. This helps the seasoning absorb into the meat and allows the pork to cook more evenly.
Tips for Success
Even cuts – Cut the sweet potatoes into even-sized pieces so they roast at the same speed and don’t end up undercooked.
Give everything space – Use a large sheet pan so everything has space. Crowding the pan can cause the vegetables to steam instead of roast.
Use a thermometer – Check the pork with a thermometer and pull it once it reaches 145°F. This keeps the chops juicy instead of overcooked.
How to Make Sheet Pan Pork Chops with Apples
This recipe is very simple to put together. The pork chops are seasoned and set aside, then the vegetables and apples are prepped and arranged on the sheet pan. Everything roasts in the oven until the pork is cooked through and the vegetables are tender.
Mix the seasoning.
Season the veggies.
Add the pork and apples.
Season the pork chops.
Roast the veggies.
Finish roasting.
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More sheet pan dinners with vegetables
Here’s a few of my favorites!
Did you try these roast pork chops with apples? Let me know how it turned out by leaving a comment and ⭐ rating below!
Sheet Pan Pork Chops Recipe
Ingredients
- 4 bone-in pork chops about 3/4 to 1 inch thick
- 1 pound sweet potatoes cut into 1-inch pieces
- 12 ounces brussels sprouts halved
- 2 medium red apples cored and sliced
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Seasoning Mix
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- In a small bowl, mix together all of the seasoning mix ingredients.
- Pat the pork chops dry and coat both sides evenly with the seasoning mix. Let them sit at room temperature for 20 to 30 minutes.
- Add the sweet potatoes and brussels sprouts to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread into an even layer.
- Roast for 20 minutes.
- Remove the pan from the oven and add the pork chops and apples.
- Return to the oven and roast for another 13 to 18 minutes, or until the pork reaches an internal temperature of 140°F when checked with a thermometer.
- Broil for 1-2 minutes to add some more color to the pork and veggies.
- Remove from the oven and let the pork rest for a few minutes before serving.
Notes
- Pork chops should be 3/4 to 1 inch thick for the best results. Thinner chops will cook faster and may need to be pulled early.
- Bone-in pork chops are recommended, but boneless can be used with a shorter cook time.
- Use firm apples so they hold their shape while roasting. If you prefer softer apples, add them to the pan with the vegetables at the start.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let everything cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Reheat in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out the pork.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.