Sheet Pan Pork Chops with Roasted Vegetables is an easy, one-pan meal with no bowls or extra pans! Your complete dinner is ready from start to finish in under an hour with most of the work done by your oven. It is an easy dinner that the whole family will love!
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Why You Will Love This Recipe
It's Easy - Sheet pan dinners are one of the best inventions for busy families! There are no complicated steps and everything cooks on one pan. You don't even have to dirty a bowl so it's easy clean up too! It is the perfect dinner to prepare on those days when you just don't have the energy to make a big meal, but you still want "real" food.
It's Full of Flavor - The quick, dry brine results in juicy pork that has so much flavor! And the vegetables and apples complement the dish so well. It is almost like they were made for each other!
If you love sheet pan meals then you also need to try this one-pan Thanksgiving meal!
Ingredients
- Pork Chops - 1-inch thick, bone-in pork chops provide the best flavor and allow for the meat to thoroughly without getting dried out.
- Butter - Adding butter to the pork chops gives them a pan-fried quality, without the work. Plus it adds a nice flavor.
- Sage - This brings a subtle herbal flavor to the pork chops, and makes it taste like you worked harder than you actually did!
- Brussels Sprouts - I like to buy Brussels sprouts that are already halved because it makes this so easy! If you purchase whole Brussels sprouts then you will want to slice them in half so that they cook properly.
- Sweet Potatoes - Some stores sell pre-chopped sweet potatoes, which is really convenient! But you can also pre-chop your sweet potatoes. Store them in the refrigerator, in an air-tight container up to 4 days.
- Apples - Is there anything that pairs better with pork than apples? Their sweetness balances the salty pork beautifully.
Step-By-Step Instructions
- Season pork chops
When you season the pork in advance it makes a big difference in the taste and texture of the meat. So do this step first to allow the salt time to penetrate the pork. You can even do this step up to 4 hours in advance.
The pork can be left on the counter to brine if it is just a short time, but if you plan to leave it for over 2 hours make sure to place it in the refrigerator. - Roast the vegetables
Brussels sprouts and sweet potato cubes both take about 30 minutes to roast at 450°F so they go into the oven for 10 minutes before the pork and apples are added. - Slice the apples
Prepare the apples while the vegetables are roasting. I use an apple wedger to make this step easy! - Finish roasting
Move the Brussels sprouts and sweet potatoes to one half of the pan and place the pork (on top of the sage leaves) and apples on the other half. Depending on the size of your pan you may wish to use a second sheet pan.
Add butter to the top of each pork chop. Roast for 10 minutes. Flip the pork, toss the vegetables, and add the remaining butter. Roast for an additional 10 minutes, until the pork reaches 145°F (63°C).
Sheet Pan Supper Variations
- To make your dish extra delicious, mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Toss the apples with the brown sugar mixture in a large bowl prior to baking.
- It is easy to switch up this recipe with your favorite vegetables. Instead of brussels sprouts, you could use green beans, broccoli, or asparagus. They take less time to cook than Brussels sprouts, so add them along with the pork chops and apples.
- Make this dish even more flavorful by adding chopped shallots, yellow, or red onion to the vegetables.
- Butternut squash or white potatoes can be substituted in place of the sweet potatoes, using the same cooking time.
- Turn into Ranch Pork Chops by seasoning with a ranch seasoning packet instead of the salt, pepper, and garlic. Rub mixture on both sides of the pork before roasting. Add shredded Parmesan cheese during the last few minutes of baking.
- Boneless chicken breasts can be used instead of pork. They do take longer to cook, so put them in the oven at the beginning, with the vegetables.
Expert Tips
- Pork chops at least 1-inch thick. Thinner pork chops will cook too quickly and dry out.
- Purchase pre-chopped and sliced vegetables, or prepare your vegetables up to 4 days in advance and store them in the refrigerator. Then your mealtime prep is minimal, and this simple meal can be on the table just 30 minutes after your walk through the door!
- Season the pork chops before you prepare the vegetables. This will serve as a mini dry-brine and will help the hearty pork chop be extra juicy.
- The vegetables may be ready before the pork is finished cooking. You can cover them with aluminum foil to keep them from burning.
- To brown the pork chops you can broil for the last few minutes of cooking. Once they reach an internal temperature of 135°F (57°C), turn your broiler on high and place the sheet pan on the top rack. Cook for 2-3 minutes, until the pork is browned to your liking. Watch carefully, to make sure it doesn't burn. It is best to have the vegetables covered with foil for this step.
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Frequently Asked Questions
Pork should be cooked to an internal temperature of 145°F (63°F). Insert a meat thermometer into the center of the pork chop to test doneness. Once it reaches the desired temperature, allow the pork to rest for 3 minutes.
Boneless pork chops can be used, but they will cook faster than bone-in chops. Put them in the oven after the vegetables have cooked for 15 minutes and check the internal temperature after 10 minutes.
Fuji, Golden Delicious, and Honeycrisp apples are all good options when baking apples along with pork. They hold their shape well when baked and have a sweet flavor that compliments the pork.
The best part of this meal is that it is a complete meal all done in one pan! However, if you are serving more than 4 people you may want to boost your meal with an additional side. I like to serve pork chops with spaghetti squash and marinara.
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Sheet Pan Pork Chops with Roasted Vegetables
Recipe by:Ingredients
- 2 thick-cut pork chops (1-inch thick, 1.5-2.0 pound total weight)
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 pound brussels sprouts rinsed and halved
- 1 pound sweet potatoes (about 1 medium), peeled and cubed
- 2 tablespoons olive oil
- 2 apples cored and sliced
- 6 sage leaves
- 1 tablespoon butter sliced thin
Instructions
- Preheat oven to 450°F (232°C).
- Rub the pork chops with ½ teaspoon of salt, black pepper, and garlic powder. Set aside to dry brine while preparing and par-cooking the vegetables.
- Place the brussels sprouts and sweet potatoes on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and ¼teaspoon salt. Spread the vegetables out in a single layer on the sheet pan and place in the oven for 10 minutes.
- Remove the sheet pan from the oven and toss the brussels sprouts and sweet potatoes, then move them to one half of the pan to make room for the pork chops and apples. Place three sage leaves onto the sheet pan for each pork chop and put the chops on top of the leaves. Place a slice of butter on top of each pork chop. Add the apples to the remaining space on the pan.
- Place back in the oven for an additional 10 minutes. Toss the vegetable and apples. Turn the pork chops over and add an additional slice of butter on top of each chop. Return to the oven for a final 10 minutes of cooking, or until the vegetables are tender and the internal temperature of the pork reaches 145°F (63°C).
Notes
- To make your dish extra delicious, mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Toss the apples in the brown sugar mixture prior to baking.
- It is easy to switch up this recipe with your favorite vegetables. Instead of brussels sprouts, you could use green beans, broccoli, or asparagus. They have a shorter cook time than asparagus, so add them along with the pork chops and apples.
- Butternut squash or white potatoes can be substituted in place of the sweet potatoes, using the same cook times.
- If desired, you can turn your oven to broil the pork for the last few minutes of cooking. Once the pork has reached 135°F (57°C) turn the broiler to high and cook until the pork chops are golden and the internal temperature has reached 145°F.
- If the vegetables brown before the pork is ready then they can be covered with aluminum foil.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Linda says
The pork chops were very flavorful and juicy; combined with the vegetables there was a nice balance of sweet/savory with a bit of saltiness. Definitely a recipe I'll return to using!
Erin says
That's wonderful, Linda! So glad you enjoyed this recipe!
Charisse says
Should there be 4 chops for 4 servings
Erin says
Bone-in pork chops are typically quite large, around a pound each. One chop serves two moderate eaters. Those with large appetites may want a whole pork chop, but two chops serve our family of 4.
Marysa says
What a great idea to make everything on one pan. I love the combination of the veggies with the pork.
Julia says
Love these one-sheet pan recipes! Makes my life so much easier when we have to clean after dinner, especially after such a busy day. Plus cooking the veggies in the pork fat is the cherry on top.
Jeri says
I love one-pan meals! These pork chops were moist and tender, so good with the apples on the side!
Brianna says
I'm all about one pan dinners! Can't beat pork chops with all of my favorite fall flavors.
Will says
I love pork chops, but have never made them with a side of baked apples. Turned out fantastic!