Sheet Pan Pork Chops with Roasted Apples

These Sheet Pan Pork Chops make a complete one-pan dinner that’s quick and easy. Juicy pork chops roast alongside apples, sweet potatoes, and crispy Brussels sprouts for a family-friendly, flavorful meal.

This simple sheet-pan dinner comes together in about 50 minutes with minimal prep, making it ideal for busy weeknights. One-pan meals reduce dishes and let you cook protein and vegetables together so flavors meld while cleanup stays easy.

Ingredients

• Bone-in pork chops: I prefer bone-in for extra flavor, but boneless pork loin steaks work too.
• Apples: Two medium apples (Honeycrisp, Fuji or Pink Lady work well). Peel if you prefer.
• Vegetables: Sweet potatoes and Brussels sprouts roast beautifully with pork. You can substitute butternut squash, baby red potatoes, or broccoli if desired.

See the recipe card below for exact quantities and the full ingredient list.

Substitutions & Variations

• Use whatever vegetables are on hand: broccoli, baby potatoes, or butternut squash are all good alternatives.
• Swap bone-in chops for boneless if you prefer. For poultry lovers, a one-pan balsamic chicken or roasted chicken thighs with fall vegetables would offer similar flavors.
• If you’re short on time, use garlic powder instead of fresh garlic for a quicker marinade.

Instructions

Step 1: Marinate the pork chops with olive oil, salt, pepper, minced garlic, lemon juice, and fresh rosemary. Refrigerate for at least 30 minutes; overnight yields even more flavor.

Step 2: Preheat the oven to 425°F (218°C). Dice apples, trim and halve or quarter Brussels sprouts, and cut sweet potatoes into 1-inch pieces. Spread the apples and vegetables in a single layer on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 5–10 minutes to start the vegetables cooking.

Step 3: Nestle the marinated pork chops in the center of the sheet pan and return to the oven. Bake for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Step 4: Remove the pan from the oven and let the pork rest for 3–5 minutes before serving. Resting allows the juices to redistribute and keeps the chops tender.

Sarah’s Top Tips

• Marinate at least 30 minutes; overnight is best for maximum flavor.
• Thick-cut pork chops cook a bit slower and stay juicier than thin cuts.
• Use an instant-read thermometer to confirm the internal temperature has reached 145°F (63°C).
• A slight pink tint in the center is fine when the safe internal temperature is reached.

Serving

This sheet-pan pork chop dinner is versatile and easy to adapt. Serve straight from the pan with a simple salad or steamed greens for a balanced meal. Swap sweet potatoes for roasted garlic butter potatoes if you prefer a more classic pairing.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for 3–5 days.
• Reheat in a preheated oven at 350°F (175°C) for about 10 minutes. Cover the pan with foil and add a splash of chicken stock or water to restore moisture if needed.
• Cooked pork chops can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

If you enjoy the pork-and-apple combination, try variations with a simple pan sauce, caramelized onions, or a splash of apple cider vinegar to enhance the sweet-savory balance.