Sheet Pan Boneless Pork Chops cook up perfectly juicy on one pan, with apples, sweet potatoes, and red onions roasted alongside. Everything is tossed with an olive oil, rosemary, mustard, and maple syrup marinade for a perfect balance of sweet, tangy, and earthy flavors. This recipe is perfect for cozy fall nights, and best of all – barely any dishes to wash!
Who doesn’t love a good sheet pan meal? Everything cooks on one pan for easy clean-up and a hands-off approach while your oven does all the hard work for you. You’ll fall in love with these easy sheet pan pork chops.
Pork and apples are a match made in heaven. Roasting the apples with the pork softens them and is a deliciously sweet addition to the meal. Sweet potatoes are the perfect thing to add to the mix both for their flavor and heartiness to round out the whole meal.
And the marinade? Oh boy, you’re in for a treat. A mixture of olive oil, balsamic vinegar, maple syrup, fresh rosemary, and whole grain mustard (and salt and pepper of course) – you’ll want to put it on everything!
Ingredients needed and substitutions
- Boneless pork chops – this recipe can easily be made with with bone-in pork chops, or chicken breasts or thighs as well. Just be aware of adjustments needed in timing and temperature doneness – for example, bone-in chops will take longer to cook and chicken needs to be cooked to a higher temperature (165 degrees F rather than 145).
- Apples – any kind will do, but a firm, tart variety is best (such as grannysmith or honeycrisp).
- Sweet Potatoes – or double the amount of apples if you want a faster meal!
- Red onion – or any other kind of onion
- Marinade ingredients
- Olive Oil
- Fresh Rosemary (or dried in a pinch)
- Balsamic Vinegar
- Maple Syrup (or honey, or brown sugar)
- Whole grain mustard (or dijon)
- Salt and Pepper
How to make sheet pan pork chops
For this recipe, you’ll mix the marinade together and add half to a sheet pan with sweet potatoes and onions. Add the pork chops to the remainder of the marinade in the bowl. Roast the potatoes for a while, then scoot them over. Add the apples and pork chops to the sheet pan. Roast until pork has an internal temperature of 145 degrees F.
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
FAQs
145 degrees F. This is the temperature pork chops should be cooked to, with a 3-minute rest time following, ensuring it’s safe to eat and also juicy and tender. Note that this recommendation has changed recently. Here’s more on the temperature pork chops should be cooked to from the FDA.
I recommend keeping a close eye on the temperature and using a high quality, fast, and accurate meat thermometer so you don’t overcook them. I love the Thermoworks Thermapen One.
Sure! For a faster dinner, use double the amount of apples and skip the sweet potatoes. That way, you can cook everything all at once.
I recommend 1″ thick for the timing suggested in the recipe, but the more important issue is that they are all the same thickness. Otherwise, some will be cooked fully before others.
Other sheet pan meals
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Sheet Pan Pork Chops with Apples and Sweet Potatoes
This easy sheet pan dinner features boneless pork chops, diced sweet potatoes, red onion, and sliced apples tossed in a rosemary maple mustard balsamic marinade and roasted. You’ll love how much flavor it has and how few dishes this recipe requires!
Servings: 4 servings
Calories: 514kcal
Ingredients
- 4 boneless pork chops about 1 ½ – 2 lbs. total, approximately 1″ thick
- 2 medium sweet potatoes peeled and diced into approximately ½-inch pieces
- 1 medium red onion halved and sliced thinly
- 2 large apples sliced (see notes)
Instructions
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Preheat oven to 425 degrees F. Take pork chops out of the refrigerator to let them warm up a bit. Peel and dice the sweet potatoes and slice the onions and apples.
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In a large bowl, whisk together all of the ingredients for the marinade.
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Place the sweet potatoes and onions on a rimmed baking sheet. Use a spoon to scoop out about half of the sauce and toss with the sweet potatoes and onions directly on the baking sheet. Spread out in an even layer and place in the oven. Roast for about 15-20 minutes, until sweet potatoes are slightly softened and onions are beginning to brown.
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Meanwhile, place the pork chops in the large bowl with the rest of the marinade and mix together to coat. Allow them to sit in the marinade while you wait for the sweet potatoes and onions to cook.
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Take the sweet potatoes out of the oven and scoot them over to one side of the baking sheet, making room for the pork chops. Layer the apples on the sheet pan on the open space, and place the marinated pork chops on top of them.
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Place back in the oven for another 20 minutes, or until pork is fully cooked to an internal temperature of 145 degrees F (see notes). If you like, broil for the last 5-ish minutes to brown and caramelize the top (it’s best to remove the sweet potatoes before broiling, as they may burn).
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Remove from oven and allow pork chops to rest at room temperature for at least 5 minutes. Serve pork chops with the apples, onions, and sweet potatoes.
Notes
- Pork chops thickness: Thinner or thicker pork chops may take a shorter or longer time to cook, as well as depending on the temperature they start at. Do try and get pork chops that are uniform thickness, so they all cook for the same amount of time.
- Pork chops temperature: Pork chops have a tendency to dry out and are fully cooked at 145 degrees F. Cooking to a higher temperature may result in a dryer texture. I recommend keeping a close eye on the temperature and using a high quality, fast, and accurate meat thermometer. I love the Thermoworks Thermapen One.
- In a hurry? Sweet potatoes take a while to roast, so if you want a faster dinner, you can use double the amount of apples instead. If you do this, skip the initial roasting and just put everything on the sheet pan at once to roast at the same time. This faster version is great served with rice to bulk it up a bit, with the pork and apples served on top.
- Any kind of apple can be used, but a tart, firm kind is best, such as grannysmith or honeycrisp.
Nutrition
Calories: 514kcal | Carbohydrates: 45g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 753mg | Potassium: 1057mg | Fiber: 6g | Sugar: 21g | Vitamin A: 16120IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
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