Sheet Pan Pork Chops with Apples and Sweet Potatoes
Bone-in pork chops, apple wedges and sweet potato cubes roast with a rub of sage, garlic and brown sugar. The key is thick chops, about 1 inch, and a pan that is not crowded.
Sheet Pan Pork Chops with Apples and Sweet Potatoes
Course: Main CourseDifficulty: Easy4
servings15
minutes35
minutesBone-in pork chops, apple wedges and sweet potato cubes roast with a rub of sage, garlic and brown sugar. The key is thick chops, about 1 inch, and a pan that is not crowded.
Ingredients
4 bone-in pork chops, 1 inch thick (about 8 oz each)
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
2 apples, cored and cut into wedges
1 small red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Directions
- Heat the oven to 425°F and use a nonstick roasting pan with rack or a half sheet pan lined with foil.
- Toss the sweet potatoes with 2 tablespoons of the oil, half the salt and the pepper, and roast them for 12 minutes.
- Mix the brown sugar, garlic, sage, remaining salt, mustard and remaining oil, and rub the paste over the chops.
- Toss the apples and onion with the cider vinegar in a bowl.
- Pull the pan out, stir the sweet potatoes, and add the chops, apples and onion.
- Roast for 12 minutes, then turn the chops once.
- Roast 6 to 8 minutes more, until the chops reach 145°F in the thickest part.
- Rest the chops for 5 minutes under foil and serve with the apples and sweet potatoes.
Notes
- Brining the chops for 30 minutes in salty water keeps them juicier. The apple can be swapped for pear. Leftovers keep 3 days and reheat gently so the chops do not toughen.
Thick chops and an uncrowded pan
A 1-inch bone-in chop has time to brown before the inside dries out. The sweet potatoes get a head start, so everything finishes together. Space between the pieces lets the brown sugar rub caramelize.
The brine is optional but worth it. Thirty minutes in salty water seasons the meat through and gives you a few extra minutes of wiggle room. Rinse and pat dry before the rub goes on.
Swaps for the pork chop pan
Pears work in place of apples. Thin boneless chops cook faster, so start checking early. Do not use sweetened applesauce in place of the fresh fruit, because it burns on the pan.
What goes with it
Roasted green beans or a bitter green salad balance the sweetness. A spoon of grainy mustard on the side helps too.
Sweet potatoes and apples both turn soft, so a crisp green on the side adds contrast. Roasted broccoli or a vinegary slaw does the job.
Reheating and a common mistake
Reheat gently, covered, so the chops do not toughen. The usual mistake is skipping the rest. Those five minutes under foil keep the juices in the meat.
Sheet Pan Pork Chops with Apples and Sweet Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 35 minutes
- Servings: 4 servings
- Ingredients: 12, led by bone-in pork chops, sweet potatoes, apples, red onion
Tips for Sheet Pan Pork Chops with Apples and Sweet Potatoes
Brining the chops for 30 minutes in salty water keeps them juicier. The apple can be swapped for pear. Leftovers keep 3 days and reheat gently so the chops do not toughen.
Sheet Pan Pork Chops with Apples and Sweet Potatoes FAQ
How long does Sheet Pan Pork Chops with Apples and Sweet Potatoes take?
Sheet Pan Pork Chops with Apples and Sweet Potatoes takes 35 minutes of cooking after 15 minutes of prep.
How many people does Sheet Pan Pork Chops with Apples and Sweet Potatoes serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Pork Chops with Apples and Sweet Potatoes?
12 ingredients, led by bone-in pork chops, sweet potatoes, apples, red onion. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
