This pork chops sheet pan dinner is a super easy meal. It's made with apples, brussels sprouts and butternut squash for the best fall dinner!
This is the perfect simple one-pan meal. Sheet pan meals are all about the easy cleanup and it makes dinner time so much better! This pork chops sheet pan meal has everything you need for a healthy and filling meal all in one place.
This recipe pairs fresh, earthy rosemary and thyme with sweet apples and butternut squash for the perfect combination of flavors.
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Why You'll Love this Recipe
- It's juicy and flavorful. The pork chops are marinated in a simple but delicious marinade.
- One pan meal. Everything cooks on one pan and you only have one pan to clean!
- Easy to customize. Use your favorite vegetables in this recipe for a meal made just for you!
Ingredients and Substitutions
A few ingredient notes for this pork chops sheet pan dinner:
- Pork chops- I like using bone-in pork chops because they have more flavor. However, you can also use boneless.
- Apples- I used 2 honey crisp apples here. You can use Fiji, Pink Lady or your favorite kind of apple. Feel free to peel the apples before dicing if you prefer them without skin.
- Butternut squash- I love using squash in the fall, but sweet potato would also be great in this meal.
See the recipe card for quantities and the rest of the ingredients.
Equipment
Grab what you need for this recipe:
- Large bowl
- Chef's knife
- Cutting board
- Sheet pan
- Measuring spoons needed: ½ teaspoon, 1 teaspoon, 1 tablespoon and 1 cup.
Instructions
Let's make this pork chops sheet pan dinner!
Marinate the pork. The first thing to do is marinate the pork chops. Let them marinate while you prep the veggies.
Add veggies and apples to a sheet pan. Cut the apples, brussels sprouts and butternut squash and then add them to a sheet pan. Season with olive oil, salt and pepper.
Cook and serve. Next, add the pork chops to the pan and bake until the pork is cooked through, at least 145 degrees F.
FAQs
This meal will store great in the fridge for up to 3-4 days. Reheat leftovers in the microwave for 2-3 minutes.
Yes, you can use boneless pork chops. I prefer bone-in because meat on the bone has more flavor and tends to be juicier. If using boneless, look for a center-cut pork loin.
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 you allow the pork to marinate, the more flavor it wil have.
- Thicker 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 set.
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If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Recipe
Sheet Pan Pork Chops Dinner with Apples and Brussels Sprouts
Equipment
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
- 1 teaspoon fresh thyme
- 2 apples diced
- 2 cups brussels sprouts cut in halves or quarters depending on size
- 2 cups butternut squash 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 extra virgin olive oil, salt, pepper, minced garlic, lemon juice, thyme and rosemary. Let the pork marinate for at least 30 minutes or overnight if you have the time.
- While the pork is marinating, preheat the oven to 425 degrees F. Prep the remaining ingredients by dicing the apples, brussels sprouts and butternut squash.
- Add the apples and veggies to a sheet pan and drizzle with 1 tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Toss with your hands to coat.
- Place the marinated pork chops in the center of the sheet pan. Place in the oven and bake for 25-30 minutes. The internal temperature of the pork should be at least 145 degrees F.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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