This delightful sheet-pan recipe combines the savory flavors of juicy pork chops with the sweet and tart essence of baked apples, creating a balanced and comforting meal. The apples caramelize as they roast, while the pork chops are perfectly cooked with a slight sear from the oven’s heat. Paired with seasonal vegetables like sweet potatoes or brussels sprouts, this dish is a great weeknight option that requires minimal prep and cleanup, yet feels like a special occasion meal.
Ingredients:
- 4 bone-in pork chops
- 2 apples (Granny Smith or Honeycrisp), cored and sliced
- 1 large sweet potato, peeled and cubed
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Prepare the pork chops: Pat the pork chops dry with a paper towel. Season both sides generously with salt and pepper. Set aside.
- Mix the marinade: In a small bowl, whisk together olive oil, rosemary, Dijon mustard, apple cider vinegar, and maple syrup (or honey). Brush the pork chops with this marinade on both sides.
- Arrange the sheet pan: Spread the apple slices, sweet potato cubes, and red onion slices evenly on the sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Place the seasoned pork chops on top of the vegetables and apples.
- Roast: Bake in the preheated oven for 25–30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender. Flip the pork chops halfway through cooking to ensure even browning.
- Serve: Let the pork chops rest for a few minutes before serving. Garnish with extra fresh rosemary if desired and enjoy!
This easy one-pan meal delivers an earthy combination of flavors with minimal effort, perfect for busy weeknights.
