One pan. 40 minutes. Thick pork chops with a smoky-sweet dry rub, roasted sweet potatoes, and apples that caramelize in the pork’s juices into something tastier than a weeknight dinner has any right to be.
The apple-and-sweet-potato combination is the one nobody expects until they taste it. Then it makes complete sense.
Love sheet pan recipes? Try sheet pan Greek chicken or herb crusted salmon next.
Table of Contents
Why This Is Our Go-To Sheet Pan Pork Chop Dinner
When we asked what you wanted more of for dinner, the answer was overwhelmingly sheet pan meals, and this is the one I come back to whenever pork chops are on the grocery list.
The thing that makes it work is timing. Pork chops and sweet potatoes don’t cook at the same speed, so if they go in together you end up with crunchy potatoes or dry pork. Giving the sweet potatoes a 15-minute head start fixes that. The apples go in with the chops so they soften and soak up the pork drippings without turning to mush.
The other non-negotiable is thick chops, at least 1 inch. Thin chops overcook before everything else is done. Readers have made it with bone-in chops with great results too; they just need a few extra minutes.
And it’s not a lighter dinner: each serving has about 49g of protein, which makes pork chops one of the most underrated weeknight proteins out there. It’s also tough-critic approved, according to more than one reader’s husband.
If you love one-pan dinners like this, try our everything bagel chicken and veggies or sheet pan Parmesan crusted chicken next.
Ingredient for Sheet Pan Pork Chops
- Spice rub: coconut sugar (or brown sugar), paprika, chili powder, thyme, rosemary, garlic powder, salt and black pepper. You could also mix it with a little maple syrup.
- Pork chops: Try and find chops that are at least 1 inch thick. If they’re too thin they will overcook and dry out. I prefer boneless pork chops because they’re usually thicker, but bone-in chops work great too. Just plan on a few extra minutes in the oven.
- Apples: Honeycrisp is my favorite here, but any sweet, firm apple works. Dice them into 1/2-inch pieces so they soften in the time the pork cooks. No need to peel.
- Sweet potatoes: These are the perfect match for the pork and apples. Dice them into 3/4-inch cubes so they roast evenly. Peeling is optional. Swap: Yukon gold, petite gold, or red potatoes all work the same way.
How to Make Sheet Pan Pork Chops
- Prep the pan: Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and grease the foil so the sweet potatoes don’t stick.
- Roast the sweet potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and rosemary, then spread them in a single layer. Roast for 15 minutes, until they’re starting to soften and brown on the bottom.
- Season pork chops: While the potatoes roast, mix the spice rub. Coat the chops with the remaining tablespoon of olive oil, then rub the spices into both sides.
- Roast the pork and apples: Push the sweet potatoes to one side and add the pork chops to the other. Toss the apples in with the sweet potatoes. Roast 12 to 15 minutes, until the sweet potatoes are fork-tender, the apples are soft at the edges, and the thickest part of the chops reads 140°F.
- Rest and serve: Let the chops rest 5 minutes (they’ll finish at 145°F), then garnish with fresh parsley if you like.
Easy Swaps and Add-Ins
- Sweet potatoes: use chopped yukon potatoes, petite gold potatoes or red potatoes
- More veggies: feel free to add your favorite vegetable to this dish like brussels sprouts, red onions, green beans, baby carrots, broccoli or diced butternut squash.
For a cozy fall twist, toss the sweet potatoes and apples with a little melted butter and cinnamon sugar before roasting, like one of our readers did.
How to Keep Pork Chops Juicy
The biggest pork chop mistake is cooking by time instead of temperature. Pork chops are done at 145°F internal. Use a meat thermometer, pull them at 140°F, and let them rest for five minutes. Carry-over cooking does the rest. Thickness matters too. Bone-in chops usually need 3 to 5 extra minutes. If your chops are thinner than 1 inch, start checking at 8 minutes. A little blush of pink in the center at 145°F is exactly what you want. That’s the difference between juicy and dry, every time.
Also: don’t crowd the pan. Everything needs space to roast, not steam.
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
- Easy sheet pan sausage and veggies
- One pan everything bagel chicken and veggies
- Sheet pan parmesan crusted chicken and vegetables
Sheet Pan Pork Chops with Sweet Potatoes and Apples
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Ingredients
Sheet Pan Pork Chops
- 3 large sweet potatoes peeled and diced small
- 2 Tablespoons olive oil divided
- 1/2 teaspoon kosher salt
- 1 Tablespoon fresh chopped rosemary (or 1 teaspoon dried rosemary)
- 4 boneless pork chops at least 1 inch thick (bone-in works too)
- 1 large apple (or 2 small apples) cored and diced into 1/2-inch pieces, I like Honeycrisp
Spice Rub
- 1 Tablespoon coconut sugar (or brown sugar)
- 2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 2 teaspoons fresh thyme (or 1 tsp dried)
- 2 teaspoons fresh chopped rosemary (or 1 tsp dried)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with foil and lightly grease the foil so the potatoes don't stick.
- Toss the sweet potatoes with 1 Tablespoon of olive oil, salt, and rosemary and spread in a single layer. Roast 15 minutes, until starting to soften and brown on the bottom.3 large sweet potatoes, 2 Tablespoons olive oil, 1/2 teaspoon kosher salt, 1 Tablespoon fresh chopped rosemary
- While they're roasting, prepare the pork chops. Combine the spice rub in a small dish. Coat the pork chops with the remaining Tablespoon of olive oil then rub the spices into both sides of the pork chops.4 boneless pork chops, 1 Tablespoon coconut sugar (or brown sugar), 2 teaspoons paprika, 1 1/2 teaspoons chili powder, 2 teaspoons fresh thyme, 2 teaspoons fresh chopped rosemary, 1 1/2 teaspoons garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
- 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 fork-tender, the apples are soft at the edges, and the thickest part of the chops reads 140°F. Bone-in chops may need 3 to 5 more minutes; start checking thinner chops at 8 minutes.1 large apple (or 2 small apples)
- Rest the pork chops 5 minutes (they'll finish at 145°F), and serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really liked recipe went a little lighter on seasoning but it was good. Meat was tender and not dry will use this recipe again.
I did sweet potatoes and apples and used cinnamon sugar and butter on both yum!
That sounds delicious! Thanks for sharing, Christa!
Delicious. Made it as directed except I didn’t peel my sweet potatoes. Love sheet pan recipes. I lined my pan with foil. Next time I will also spray the foil so the sweet potatoes don’t stick.
Thanks for sharing, Gina! Glad you enjoyed it!
This was easy and delicious. I will be making it again. My husband loved it.
Love this, thanks Anita!!
Delicious meal in one! Favourable and easy to put together.
Thank you Susan!!
Used bone in pork chops and they were delicious.
Your web site is easy to navigate.
Thank You
You’re welcome!
Used bone in pork chops, and did 12 minutes after adding the pork chops and apples. I may add the apples earlier next time or cut smaller than 1 inch cubes bc they weren’t quite soft but still so tasty. This was a wonderful one pan meal- so flavorful, smelled amazing, and my husband who’s a tough critic went out of his way to say it was great. The kids also ate it well. Saved it to my favorites!