Sheet pan pork chop with apples and sweet potatoes

I think the struggle that many of us have for dinner is finding a meal that saves time without sacrificing flavor or nutrition.

For me, these sheet pan pork chops are those with apples and sweet potatoes. It’s exactly what I’m looking for. Like my sheet punch chicken thighs or ham steak sheet pan dinner, I’ll throw everything into the bread a few minutes after walking through the door, put it in the oven, and let it roast while working on my homework duties or catching up to emails.

What really seals the contract is how delicious and family friendly it is, even if it’s a noisy person. The pork chops are juicy and flavorful, while the apples and sweet potatoes bring about a natural sweetness and aroma.

Sheet Pan Pork Chop Dinner

Ease of serving of seat pan dinner. The sheet pan dinner recipe is a reader’s favorite around here as it is quick, easy and has everything you need for a complete meal. It’s a complete meal (protein and sides), so there’s no need to emphasize planning a side dish over everything else.

Minimal cleanup too. A simple wash bread means you won’t rub the pot off an hour after dinner!

Comfort and sound. This is a warm, home-cooked meal that will make you feel special and want to sit with your family and enjoy a great dinner together even on the busiest weekday nights.

Seasonal material. Apples and sweet potatoes are in peak season in autumn. This means that you can make the best of the best. There are no bland apples here!

Ingredient Notes

Pork chops: Find a pork chop with a bone thickness of about 1 inch. Bone-impork chops are more flavorful, but bonelessness is easy for kids. If the pork chops are thin or very thick, they will affect baking time. While testing this recipe, I found that the 1 inch thick chops were completely done in the same amount of time that sweet potatoes and apples would require. BBQ Friction: The pork chops are rubbed with a bit of olive oil and mixed with brown sugar, chili powder, garlic powder, smoked paprika, crushed dry rosemary, salt and black pepper seasonings. Oils help seasonings stick. The friction of the brown sugar barbecue brings a nice caramelization to the outside of the pork chops. Sweet potatoes: It is recommended to peel off the sweet potatoes. Simply rub well if the potatoes are smooth and scratched, especially if they have a favorite eater. Cut the sweet potatoes into even numbers and everything finishes cooking at the same time. Apple: Honeycrisp, Fuji, or another sweet tart variety that retains its shape when baked is perfect. A soft apple like a Macintosh will become mushy when roasted. Red Onion: The onion flavor becomes mellow and sweeter when roasted. Olive Oil: 1 tablespoon of oil is essential for a good sheet pan dinner. Thyme: I use dry thyme conveniently, but if you happen to have fresh thyme in your garden or sit in the fridge, you can use it instead. The fresh wise man will do well too. Rosemary: Another woody herb that adds a fragrant, earthy touch, Rosemary is a little more powerful than thyme so there’s no need to add it. Salt and black pepper: I use kosher salt and freshly ground black pepper.

How to make sheet pan pork chops

prepare. Start preheating the oven to 400ºF. It’s important to start with a preheated oven while making sheet pan dinners. For either line, line up the rimmed baking sheet with parchment paper or apply directly to the pan with oil or non-stick spray.

Season with vegetables and apples. In a sheet pan or large bowl, toss sweet potatoes, onions and apples with olive oil, herbs and seasonings. Make sure everything is evenly coated. There is no need to divide the onion layer, but as long as it falls apart, it’s fine. (I like the thicker parts tender and the small pieces become crisp when roasted.)

roast. Place the mixture in a sheet pan and spread it evenly. Place the bread in the oven and bake the vegetables for 20 minutes.

Season the pork chops. Meanwhile, mix the pork seasonings into a small bowl. Dry the pork chops with a clean paper towel. Drizzle the chops with oil and rub them with the seasoning mixture.

Add pork chops. Place seasoned pork chops in a sheet pan, move the vegetables to create a room and bake for 15-20 minutes. Until the pork chops reach 145ºF and the sweet potatoes are tender.

serve. Let the pork chops rest for 5 minutes so that the juice can be re-incorporated with the pork, vegetables and apples into the plate before splitting.

Easy recipe variations

Add spicy heat. For a little kick, add cayenne to the spice rub for pork chops. If anyone in your family doesn’t like spicy food, season some pork chops without cayenne, then add the cayenne to a bowl to season the rest. (Remember which is which!) Switch vegetables. Cube butternut squash makes a great alternative to sweet potatoes. Thickly sliced ​​carrots, Brussels sprouts, or other autumn vegetables also work well. That’s why many autumn vegetables are naturally paired well with apples! It gives it a drizzle. Honey or maple syrup adds a sweetness, and a splash of apple cider vinegar gives this dish a sour hit, or try reducing the balsamic syrup. Go boldly with a drizzle of hot honey (like this hot honey chicken sheet pan dinner). Let it be on top. Toasted walnuts, pecans, or pepitas are a great finishing touch to add a little crunch to the roasted vegetable mixture or to add freshly shredded Parmesan or cheddar cheese.

Provide suggestions

Rice/grain. These sheet pan pork chops are not needed to make apples and sweet potatoes a perfect meal, but they can be stretched a little more by serving them in brown rice in an instant pot. The earthy farro also works very well in the autumn flavor of this dish.

salad. This kale and pear salad is also full of autumn flavor. It’s one of my favorites!

bread. Don’t save it for St. Patrick’s Day! Irish soda bread is an easy recipe for whipping, and the subtle sweetness really complements this meal. Beer bread is another easy bread recipe that works.

Refrigerate: Store leftovers in an airtight container and refrigerate for up to 3 days. We do not recommend freezing this recipe. It’s safe to freeze leftovers, but the texture of apple and sweet potatoes when frozen, thawed or reheated is not ideal.

Reheat: Place individual pieces of leftovers in the microwave until warm or in a sheet pan, cover with foil and bake at 350°F until heated. Covering the pot will prevent the pork chops from drying out. I usually chop the pork chops into smaller size pieces, so the pork is reheated more quickly and evenly.

Preheat the oven to 400°F. Arrange parchment paper in a large sheet pan or lightly apply it.

In a large bowl, toss sweet potatoes, apples and onions in 2 tablespoons of olive oil, thyme, 1/2 teaspoon rosemary, ½ teaspoon salt and 1/4 teaspoon pepper until well coated.

1 ½ tsp Kosher salt, Two medium sweet potatoes, peeled and cut into chunks about 3/3 inch in size; Two apples cored and cut into chunks about 4 inches in size; ½ large red onion, cut into chunks about 3/3 inch in size; 2 tablespoons of olive oil, 1 teaspoon of dried thyme, ½ teaspoon ground dried rosemary, ¼tsp coarse ground black pepper

Spread sweet potatoes, apples and onions evenly on a prepared sheet pan. Place in a preheated oven and bake for 20 minutes.

Meanwhile, in a small bowl, rub the BBQ with brown sugar, smoked paprika, chili powder, garlic powder, rosemary, salt and pepper.

1 tablespoon of brown sugar, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, ½ tsp smoked paprika, ½ teaspoon ground dried rosemary, 1 ½ tsp Kosher salt, ¼tsp coarse ground black pepper

Dry the pork chops with a paper towel. Drizzle with 1 tablespoon of olive oil and evenly rub the barbecue spice mixture on each side of the pork chop. Set aside until the vegetables are baked for 20 minutes.

1 inch thick, 4 boneless pork chops or boneless pork chops, 1 tablespoon of olive oil

After 20 minutes, remove the pan from the oven, carefully add pork chops, and arrange the vegetables to create a room. Return the bread to the oven and roast for 15-20 minutes or until pork chops reach a temperature of 145°F and the sweet potatoes are tender.

Remove sheet pan from the oven and let the pork chops rest for 5 minutes before serving.

Pork chops: Try buying pork chops that are as close to 1 inch thick as possible. Thinner or thicker chops require adjustments in cooking time. If it is found that the chop reaches the internal temperature To use 145°F before the vegetables tender, remove them from the bread and cover them with foil until the vegetables are finished. It’s better to cook the pork a little, rather than overcooking it. The temperature rises slightly at rest.
Variations: Add 1/41 teaspoon cayenne pepper to rub the spices to make the pork chop spicy. Instead of sweet potatoes, replace turniped butternut squash and add a fall twist. Add a reduction in apple cider vinegar, balsamic vinegar or balsamic vinegar, or honey drizzle, then add an extra flavour. Try Hot Honey!

Serving: 1Pork chop with vegetables, calorie: 535kcal, carbohydrates: 44g, protein: 39g, fat: twenty threeg, Saturated fat: 6g, Polyunsaturated fat: 3g, January Saturated Fat: 13g, Trans Fat: 0.1g, cholesterol: 114mg, sodium: 737mg, potassium: 1189mg, fiber: 7g, sugar: 20g, Vitamin A: 16382iu, Vitamin C: 9mg, calcium: 68mg, iron: 2mg

Nutrition information is calculated automatically and should only be used as an approximation.

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