Sheet Pan Pork Chops and Apples

A plate of pork chops and apples is served with roasted potatoes, onions, and apple slices. Green beans, bread, and seasonings are visible in the background.

Sheet Pan Pork Chops and Apples

Sheet Pan Pork Chops and Apples roast with baby potatoes, onions, and a maple Dijon glaze for a balanced, flavor-packed dinner.

Course Dinner

Cuisine American

Keyword pork chops and apples, sheet pan dinner, sheet pan pork chops

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 450kcal

Author Katie Cooksey

Ingredients

4 boneless pork chops
3 medium apples sliced, any crisp variety (I used 2 1/2” Gala)
1 lb baby potatoes I used Nibbles
1 medium sweet onion halved and sliced (about ½ inch thick)
2 tablespoons avocado oil or olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 teaspoon thyme fresh
1 teaspoon salt divided
1 teaspoon ground black pepper divided

Instructions

Preheat oven to 425° F. Prepare a full size sheet pan with aluminum foil, if desired. Spray with nonstick cooking spray and set aside.
Add maple syrup, 1 tablespoon of the avocado oil, and mustard to a small bowl and mix until combined.
Brush syrup mixture on to front and back of pork chops, then place on sheet pan, and season with half of salt and pepper.
Add apple slices, baby potatoes, the remaining 1 tablespoon of avocado oil to a medium bowl. Toss to coat, then add in a single layer to sheet pan around pork chops.
Top with sliced onions and fresh thyme. Season with the remaining salt and pepper.
Bake for about 23 minutes or until pork chops are cooked through, flipping pork chops halfway through.
Place under the broiler for about 2 minutes to brown, being careful not to burn.

Notes

Storage Instructions

Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 350° F until warmed through or microwave in short bursts.

To freeze- freeze cooked pork chops and potatoes for up to 2 months, though the apples soften more after thawing. Assemble ahead by slicing apples and onions and storing separately, then toss and roast when ready.

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