Sheet pan pork chops with apples are one of those dinners that does all the heavy lifting for you. Everything goes on one pan: bone-in pork chops, Honeycrisp apples, sweet potatoes, Brussels sprouts, and the oven does all the cooking. A flavorful, satisfying pork and apple sheet pan dinner ready in about 40 minutes with almost no dishes to clean.
I started making this pork and apple sheet pan dinner a few years ago on a night when I wanted something cozy but had no energy for anything complicated. The combination of sweet apples, earthy rosemary, and savory pork just works in a way that feels intentional even though it comes together almost effortlessly. It has been on repeat every fall since.
If you love the one-pan approach as much as I do, my Easy Italian Sausage and Vegetable Sheet Pan Dinner follows the same method and is just as low-effort on a busy weeknight. But if it's that sweet-savory pork and apple combo you're after, this one is the one to bookmark.
Jump to:
Ingredients
- Bone-in pork chops. I like using bone-in chops because they have more flavor. If you prefer boneless pork, try pork loin steaks. The bone insulates the meat right next to it, slowing how fast that part cooks, which is part of why bone-in chops are more forgiving if they spend a few extra minutes in the oven.
- Apples. I used 2 Honeycrisp apples here. Honeycrisp and Fiji hold their shape well and balance sweet with a little tartness. Feel free to peel the apples before dicing if you prefer them without skin.
- Vegetables. Sweet potatoes and Brussels sprouts are great for roasting and complement pork chops well. If you love this combo, try my Garlic Rosemary Chicken and Fall Vegetables for a cozy chicken version with the same fall flavors.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- The best way to make easy sheet pan meals is to use whatever you have in your fridge! Need to use that broccoli? Go for it. Have butternut squash instead of sweet potatoes? Perfect! I also like using baby red potatoes.
- Boneless chops. Feel free to use boneless chops for this recipe. Prefer chicken? This one-pan balsamic chicken meal is sweet, savory, and perfect for busy weeknights.
- Garlic powder. You can use garlic powder for a quicker marinade!
Instructions
Step 1: Marinate the pork chops in olive oil, salt, black pepper, garlic, lemon juice and rosemary. Let them marinate for at least 30 minutes in the refrigerator.
Step 2: Preheat the oven to 450 degrees F and dice your remaining ingredients. Add the apples and veggies to a sheet pan in a single layer and sprinkle with olive oil, salt and pepper. Place in the oven and cook for 5-10 minutes. This head start lets the veggies get most of the way to tender and start caramelizing before the quicker-cooking pork chops go in, so everything finishes at the same time.
Step 3: Add the pork chops to the center of the pan and place back in the oven for 25-30 minutes.
Step 4: Be sure the internal temperature of pork is at least 145 degrees F. Let the chops rest for a few minutes before serving and enjoying!
Sarah's Top Tips
- I recommend marinating the pork for at least 30 minutes. I prefer to allow the pork to marinate overnight or from the morning until dinner time. The longer it marinates, the more flavor it will have. The salt in the marinade breaks down muscle proteins and pulls moisture into the meat, while the garlic and lemon juice have more time to penetrate past the surface, making for a noticeably juicier chop.
- Thick-cut pork chops cook slower and tend to be more juicy and flavorful.
- Let the pork rest for 3-5 minutes before eating. This will help to ensure the juices are set.
- Don't be afraid of pink in the middle of your pork chops if the internal temperature has reached 145 degrees F. I recommend using an instant-read thermometer on the thickest part of the pork chop.
Serving
These easy sheet pan pork chops are a great way to cook a whole meal in one pan. Serve with your favorite vegetables or whatever is in your fridge for a customizable entree. You can also replace nix the sweet potatoes and make garlic butter potatoes instead.
Storage & Reheating
- Store your pork chop sheet pan meal in an airtight container in the refrigerator for 3-5 days.
- Reheat in a preheated oven at 350 degrees F for 10 minutes. I like to cover my pan with aluminum foil and add a small amount of liquid like chicken stock to the pan to add moisture back into the ingredients.
- You can freeze cooked pork chops in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and use the same method shown above to reheat.
If you love the sweet-and-savory combo of pork and apples, you'll also want to try my Apple Cider Pork Chops with Onions. They're simmered in a cozy cider sauce and come together in just 30 minutes.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Sheet Pan Pork Chops with Apples
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 2 pound bone-in pork chops
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon fresh rosemary
- 2 apples, diced
- 2 cups brussels sprouts, cut in halves or quarters depending on size
- 2 cups sweet potatoes, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Begin by marinating the pork in olive oil, salt, pepper, minced garlic, lemon juice and rosemary. Let it marinate for at least 30 minutes or overnight if you have the time.2 pound bone-in pork chops, 1 tablespoon extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 2 garlic cloves, 2 tablespoons lemon juice, 1 teaspoon fresh rosemary
- While the pork is marinating, preheat the oven to 425 degrees F. Prep the remaining ingredients by dicing the apples, brussels sprouts and sweet pototoes.2 apples, 2 cups brussels sprouts, 2 cups sweet potatoes
- Add the apples and veggies to a sheet pan and drizzle with olive oil, salt and black pepper. Toss with your hands to coat. Place in the oven and cook for 5-10 minutes.1 tablespoon extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Place the marinated pork chops in the center of the sheet pan. Place in the oven and bake for another 25-30 minutes. The internal temperature of the pork should be at least 145 degrees F.
Sarah's Tips
- I recommend marinating the pork for at least 30 minutes. I prefer to allow the pork to marinate overnight or from the morning until dinner time. The longer it marinates, the more flavor it will have.
- Thick-cut pork chops cook slower and tend to be more juicy and flavorful.
- Let the pork rest for 3-5 minutes before eating. This will help to ensure the juices are set.
- Don't be afraid of pink in the middle of your pork chops if the internal temperature has reached 145 degrees F. I recommend using an instant-read thermometer on the thickest part of the pork chop.
- Store your pork chop sheet pan meal in an airtight container in the refrigerator for 3-5 days.
- Reheat in a preheated oven at 350 degrees F for 10 minutes. I like to cover my pan with aluminum foil and add a small amount of liquid like chicken stock to the pan to add moisture back into the ingredients.
- You can freeze cooked pork chops in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and use the same method shown above to reheat.
- Check out my tips for safely storing cooked pork here.
David says
Prepared this for dinner tonight... absolutely delicious!
Sarah Holt says
I need to make this again soon, so happy you enjoyed it!