These Sheet Pan Pork Chops are a complete one-pan meal that makes for a quick and easy dinner. Juicy pork chops combined with roasted apples, sweet potatoes and crispy brussels sprouts for a family favorite meal.
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This is the perfect simple one-pan meal. Cooked in just 40 minutes with simple ingredients for busy weeknights and easy clean up. Sheet-pan dinners are my favorite because they allow me to make a whole dinner in one easy step.
Cooking multiple things at once can be challenging. An easy sheet pan meal gives you time and space to do more with your day and makes for a simple cleanup. On busy weeks I usually rotate between some of my favorite one-pot or one-pan meals like my Coconut Curry Chicken, Sausage and Vegetable Sheet Pan Dinner, or No-fuss Tortellini Soup.
Why You'll Love this Recipe
- 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
- Bone-in pork chops. I like using bone-in chops because they have more flavor. If you prefer boneless pork, try pork loin steaks.
- Apples. I used 2 Honeycrisp 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.
- Vegetables. Sweet potatoes and Brussels sprouts are great for roasting and complement pork chops well.
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.
- 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.
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.
- 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.
- Check out my tips for safely storing cooked pork here.
More One Pan Dinners
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Sheet Pan Pork Chops with Apples
KITCHEN TOOLS NEEDED
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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 extra virgin olive oil, salt, pepper, minced garlic, lemon juice 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 sweet pototoes.
- 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 in the oven and cook for 5-10 minutes.
- 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!