Sheet pan pork chops are a simple and healthy dish all made on one pan. The pork chops are seasoned with a bold dry rub and paired with tender roasted sweet potatoes and apples.
We recently asked what you guys are craving for dinners and an overwhelming amount of people responded with sheet pan meals. And we totally get it. They're usually healthy, always easy and only require one pan to cook and clean.
What we love about this recipe
- One pan to clean. There is nothing better than simple clean up.
- This pork chop sheet pan dinner is full of flavor. In cooking, color equals flavor. And we have a lot of deep, bold colors and flavors happening.
- It's really healthy and naturally gluten and dairy free. Take the guess work out of a simple, anti-inflammatory meal for the fam.
- It's great all year, but it's especially delicious in the fall, right when kids are heading back to school. The sweet potatoes and savory fall herbs just work.
- Spice rub: coconut sugar, paprika, chili powder, thyme, rosemary, garlic powder, salt and pepper.
- Pork chops: make sure they're at least 1 inch thick. If they're too thin they will overcook and dry out. I prefer boneless because they're thicker, but bone in pork chops are ok too.
- Apples: Honeycrisp apples are great for this recipe. Or any apples that's on the sweeter side.
- Sweet potatoes: these are the perfect match for the pork and apples. You could also use baby red potatoes or petite gold potatoes if you have those on hand.
How to make sheet pan pork chops
- Roast the sweet potatoes: Spread the sweet potatoes on a sheet pan and drizzle with olive oil, salt and pepper. Roast in the preheated oven for 15 minutes.
- Make the spice rub: While they're roasting, prepare the pork chops. Combine the spice rub in a small dish. Rub the spices into both sides of the pork chops.
- Roast the pork and apples: When the potatoes are done, push them to one side then place the pork chops on the other side. Add the apples to the sweet potatoes and toss. Roast again for 12-15 minutes or until the sweet potatoes are tender and the pork reaches an internal temperature of 145°F.
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Recipe swaps and variations
- Sweet potatoes: use chopped yukon potatoes, petite gold potatoes or red pototoes
- More veggies: feel free to add more veggies to this like brussels sprouts or chopped butternut squash.
Store any leftover in an air tight container for up to 5 days. Reheat in the oven at 350°F or in the microwave until warmed all the way through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More sheet pan recipes:
- One pan sausage, butternut squash and apples
- Sheet pan sausage and veggies
- Sheet pan everything bagel chicken and veggies
Sheet Pan Pork Chops with Sweet Potatoes and Apples
For the spice rub:
- 1 tablespoon coconut sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 2 teaspoons fresh thyme (or 1 teaspoon of dried thyme)
- 2 teaspoons fresh chopped rosemary (or 1 teaspoon of dried rosemary)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the sheet pan pork chops:
- 3 large sweet potatoes peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried rosemary)
- 4 pork chops at least 1 inch thick
- 1 large apple (or 2 small apples) diced
- Preheat the oven to 425°F.
- Spread the sweet potatoes on a large sheet pan and drizzle with olive oil, salt and pepper. Roast in the preheated oven for 15 minutes.
- While they're roasting, prepare the pork chops. Combine the spice rub in a small dish. Rub the spices into both sides of the pork chops.
- When the potatoes are done, push them to one side then place the pork chops on the other side. Add the apples to the sweet potatoes and toss. Roast again for 12-15 minutes or until the sweet potatoes are tender and the pork reaches an internal temperature of 145°F.