Sheet Pan Pork Chops with Apples and Sweet Potatoes
User Reviews
4.9
39 reviews
Excellent
Sheet Pan Pork Chops with Apples and Sweet Potatoes
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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!
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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 quartered or thickly sliced (see notes)
- 2 large apples sliced (see notes)
For the marinade:
- ¼ cup extra-virgin olive oil
- 2 tablesoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon kosher salt plus more if needed
- ½ teaspoon black pepper plus more if needed
Instructions
- 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.
- In a large bowl, whisk together all of the ingredients for the marinade.
- 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.
- 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.
- 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.
- 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).
- 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.
Equipments used:
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.
- If you slice the onions too thinly, they may burn. This recipe originally called for thinly sliced onions, but after reader feedback, I've changed it to quartered or thickly sliced. Mine got quite toasty when they were thinly sliced (as you can see in the photos) and were still delicious, but a thicker slice or quartered onion or two would definitely work better.
Nutrition Information
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Calories
514kcal
(26%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
90mg
(30%)
Sodium
753mg
(31%)
Potassium
1057mg
(30%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
16120IU
(322%)
Vitamin C
9mg
(10%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 753mg | 31% |
| Potassium | 1057mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 16120IU | 322% |
| Vitamin C | 9mg | 10% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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