Sheet Pan Pork Chops with Sweet Potatoes and Apples

4.84 from 75 votes

Juicy pork chops with a smoky-sweet dry rub, roasted with sweet potatoes and apples for a complete dinner on one pan in 40 minutes, with 49g of protein per serving. The trick is giving the sweet potatoes a 15-minute head start so everything finishes together, then pulling the chops at 140°F so they stay tender, not dry.

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Prep Time10

Cook Time30

Total Time40

Servings: people

Author: Molly Thompson

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

Storage: Store any leftover in an air tight container for up to 5 days. Reheat everything in the oven at 350°F or in the microwave until warmed all the way through.

Internal temp of pork: Use a meat thermometer. Pull pork chops at 140°F and rest 5 minutes. Carry-over will bring them to the target 145°F.

Nutrition

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