Sheet Pan Pork Chops and Apples
Pork chops roast alongside apple wedges, onions, and sweet potatoes with a little thyme and Dijon mustard. Two sheet pans give everything room to brown.
- Total
- 45 min
- 15 prep · 30 cook
- Serves
- 4
- Scale it below
- Calories
- 561
- kcal per serving
- Protein
- 39g
- per serving
Ingredients
9 ingredientsNutrition per serving
Estimated561 kcal
- Protein
- 39 g
- Carbs
- 51 g
- Fat
- 23 g
- Fiber
- 8 g
Method
6 steps Oven 425°F 15 min prep · 30 min cookPrep
-
Step 1. Heat the oven to 425°F (220°C). Set out two large rimmed sheet pans.
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Step 2. Toss Sweet Potato and Onion on one pan with half the Olive Oil, half the Salt, half the Black Pepper, and half the Thyme. Spread in a single layer.
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Step 3. Roast the vegetables until they begin to soften, about 15 minutes.
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Step 4. Meanwhile, toss Apples on the second pan with the rest of the Olive Oil. Add Pork Chop, brush with Dijon Mustard, and season with the rest of the Salt, Black Pepper, and Thyme.
Cook
-
Step 5. Turn the vegetables and add the pork pan to the oven. Roast until the pork reaches 145°F (63°C) inside and the apples and vegetables are tender, about 15 minutes; remove the pork earlier if needed.
Finish & serve
-
Step 6. Rest the pork for 3 minutes, then serve with the apples and vegetables.
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Good to know
Check the chops with an instant-read thermometer from the side; thickness affects their cooking time.
Swap it
Use firm pears in place of the apples if you prefer.
Leftovers
Refrigerate leftovers within 2 hours and reheat gently within 3 to 4 days.
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Add this dinner to the plan or to Up next, and 6 of its 9 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 4 · ADDED Sheet Pan Pork Chops and Apples
- Apples2
- Onion1
- Sweet Potato1½ lb
- Thyme1 tsp
- Pork Chops4
- Dijon Mustard1 tbsp
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.