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+ servings
Pork chops and vegetables on a sheet pan.
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5 from 3 votes

Sheet Pan Pork Chops

These Sheet Pan Pork Chops are a complete one-pan meal made for a quick and easy dinner. Juicy pork chops combined with roasted apples, sweet potatoes and crispy brussels sprouts topped with fresh herbs for a family favorite meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 479.65kcal
Author: Sarah Hill

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
  • 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.

Notes

  • 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 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.
  • Pink pork and internal temp. 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.

Nutrition

Serving: 1Serving | Calories: 479.65kcal | Carbohydrates: 31.21g | Protein: 38.17g | Fat: 22.72g | Saturated Fat: 6.13g | Polyunsaturated Fat: 2.89g | Monounsaturated Fat: 11.17g | Trans Fat: 0.16g | Cholesterol: 117.37mg | Sodium: 723.98mg | Potassium: 1096.81mg | Fiber: 6.04g | Sugar: 13.42g | Vitamin A: 9829.51IU | Vitamin C: 46.55mg | Calcium: 82.1mg | Iron: 2.33mg