Sheet Pan Pork Chops with Apples and Sweet Potatoes

By Rachel Cooks

Ingredients

4 bone-in or boneless pork chops, 1-inch thick ((about 1 ½ pounds total))
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon crushed dried rosemary
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 medium sweet potatoes, peeled and cut into chunks about ¾-inch in size ((10 to 12 ounces each))
2 apples, cored and cut into chunks about ¾-inch in size ((Honeycrisp or Fuji are good choices))
½ large red onion, cut into chunks about ¾-inch in size
2 tablespoons olive oil
1 teaspoon dried thyme ((or 1 tablespoon fresh))
½ teaspoon crushed dried rosemary
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper

Prep Time15mins
Cook Time40mins
Servings4

Instructions

Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.

In a large bowl, toss the sweet potatoes, apple, and onion with 2 tablespoons of olive oil, thyme, ½ teaspoon rosemary, ½ teaspoon salt, and ¼ teaspoon pepper until well coated.

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

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

Pat the pork chops dry with paper towels. Drizzle with 1 tablespoon of olive oil, then rub the BBQ spice mixture evenly over both sides of the pork chops. Set aside until vegetables have baked for 20 minutes.

After 20 minutes, remove the pan from the oven and carefully add the pork chops, arranging the vegetables to make room. Return the pan to the oven and roast for 15 to 20 minutes, or until the pork chops reach an internal temperature of 145°F and the sweet potatoes are tender.

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