Sheet Pan Pork Chops with Sweet Potatoes and Apples

A simple and healthy dish with pork chops, sweet potatoes, and apples seasoned with bold spices and roasted to perfection.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 4 people

Calories 478 kcal

Equipment

1 Sheet pan lightly greased or lined with foil

Ingredients

Main ingredients

3 large sweet potatoes peeled and diced small
2 Tablespoons olive oil divided
½ teaspoon kosher salt
1 Tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
4 pork chops at least 1 inch thick
1 large apple or 2 small apples, diced
1 Tablespoon coconut sugar or brown sugar
2 teaspoons paprika
1 ½ teaspoons chili powder
2 teaspoons fresh thyme or 1 teaspoon dried
2 teaspoons fresh chopped rosemary or 1 teaspoon dried
1 ½ teaspoons garlic powder
¼ teaspoon pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit. Lightly grease a sheet pan with oil or line with foil.
Spread the sweet potatoes on a large sheet pan and drizzle with 1 Tablespoon of olive oil, salt, and rosemary. Roast in the preheated oven for 15 minutes.
While the sweet potatoes are roasting, prepare the pork chops. Combine the spice rub in a small dish. Coat the pork chops with the remaining Tablespoon of olive oil then rub the spices into both sides of the pork chops.
When the potatoes are done, push them to one side then place the pork chops on the other side. Add the apples to the sweet potatoes and toss.
Roast again for 12-15 minutes or until the sweet potatoes are tender and the pork reaches an internal temperature of just before 145°F to account for carryover cooking. Cook time will vary based on the size of the pork chops.
Once done, pull the pan out and let it rest for five minutes so the juices settle right before you dive in.

Notes

For longer storage, freeze portions in freezer-safe bags. Thaw overnight in the fridge then reheat slowly to keep flavors as close as possible to fresh.