Easy Sheet Pan Pork Chops
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Sheet Pan Pork Chops come out juicy and flavorful thanks to fresh herbs and a homemade honey mustard glaze. Roast thick, bone-in chops with baby potatoes and crisp apples for a hearty meal the whole family will love. This easy one pan recipe is even fancy enough for guests!
Sheet Pan Pork Chops
A hearty, flavorful sheet pan meal in under an hour? Sign me up!!
The mix of sweet, savory, and tangy flavors along with a variety of different textures and smells makes this dish everything I crave at the end of a long day.
I often feel like I’m juggling too many things at once, and this one pan pork chops and potatoes takes the guesswork out of dinner!
Everything roasts together in the oven, freeing me up to work on other things without having to babysit the stove.
Plus, this recipe feels a little bit fancier than the usual chicken, and it’s easy to customize with what I have on hand.
Ingredient Notes and Substitutions
- Pork Chops – Look for 1-inch thick, bone-in chops for this recipe. They cook up pretty quickly and come out super tender, juicy, and flavorful.
If yours are thinner or boneless, you’ll need to adjust the cooking time — likely adding them to the pan later so the veggies still roast for long enough. - Olive Oil – Adds great flavor to roasted foods. Vegetable, canola, and avocado oils are also great for roasting.
- Baby Red Potatoes – These are smaller than the average red potato and typically come in a bag. Or, you can pick out the smallest red potatoes from the bulk section and use those!
Other types of baby potatoes are fine, as are larger red or Yukon gold potatoes cut into 1-inch chunks. - Red Onion – Pairs perfectly with sheet pan pork chops and potatoes, especially since it caramelizes in the oven!
Feel free to substitute whatever onion you have on hand. Shallots would work too. - Apples – Choose a firm, slightly tart variety such as Honeycrisp, Pink Lady, or Gala. They’ll hold their shape and become tender instead of mushy.
- Seasonings – Toss the potatoes with garlic powder and an Italian spice blend, then season the chops with salt and pepper.
I also like to toss some fresh herb springs onto the potatoes. This is optional but sooo tasty! Choose from thyme, rosemary, sage — or all three. - Honey Mustard Glaze – Whip this up real quick with honey, grainy (stone ground) mustard, and a little A1 sauce!
Not only do the flavors balance each other, but the honey helps caramelize the pork while the acidity in the mustard tenderizes the meat.
Tips and Tricks to Make Perfect One Pan Pork Chops and Potatoes
- Remove pork chops from the fridge ahead of time.
Let them sit on the counter for about 30 minutes before they go in the oven, which ensures they’ll cook more evenly.
Since the potatoes need to roast for a bit first, this means you can pull the chops out while you start prepping the produce and preheating the oven!
- Chop fruit and veggies to a similar size.
Especially the potatoes! If you’ve got a bunch of different sizes going on, then some will be cooked while others will still be raw.
Baby potatoes are already small, so you should be able to just slice them in half. But you may need to quarter any larger ones.
Cut the onion into thick slices, then cut those into large chunks. Apple slices should be about ¾-inch thick, but you may need to cut those in half if the apples are quite large.
- Drain off excess liquid and remove herbs before broiling.
Sheet pan pork chops will release liquid as they cook, so you’ll need to drain the pan when you flip them.
Otherwise, the meat and veggies will steam and become soggy instead of roasting properly.
If anything is browning too quickly, cover with aluminum foil. And if things aren’t quite browned enough by the time the chops are done, you can switch on the broiler!
Just be sure to remove all sprigs of herbs from the pan before broiling so they don’t burn.
Prep Ahead
- Chop potatoes, onion, and apples
- Mix honey mustard glaze
- Warm pork chops on the counter
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Basting Brush – I like this one over the silicone ones.
Serving Suggestions
With meat and veggies cooked together, one pan pork chops and potatoes is a complete meal! That doesn’t mean you can’t add a green salad or a grain to round out your plate.
Try brown rice or pilaf to complement the flavors, or a risotto if you’re feeling fancy. The sweetness of creamed corn or corn casserole would be nice too.
I rarely buy just a few apples at a time, and I think an apple dessert would be so lovely after this meal — especially my easy crisp with oat topping!
Storing and Reheating Sheet Pan Pork Chops with Apples
Place cooled leftovers in an airtight container — I usually store the chops separately from everything else. You may also want to cut up leftover chops to make reheating easier.
Refrigerate sheet pan pork chops and potatoes for up to 3 days.
Warm leftovers in the microwave in 1-2 minutes intervals, or return everything to the oven and heat for 15-20 minutes at 350°F.
Sheet Pan Pork Chops and Potatoes FAQ
You can certainly line the pan with foil or parchment for easier cleanup, but I usually just spray mine with oil first.
Direct contact with the metal pan helps everything get a little crispy on the outside, on all sides!
That will depend on the thickness of each chop and whether they are boneless or bone-in.
Bone-in pork chops need 8-10 minutes per ½-inch thickness. So, 1-inch thick bone-in chops should bake for 18-20 minutes at 425°F.
Boneless chops cook faster than bone-in, so start checking them a few minutes early — about 15 minutes for 1-inch boneless sheet pan pork chops.
Regardless of the cut, pork is considered safe to eat when it reaches an internal temperature of 145°F, so use a digital meat thermometer to be sure!
Brussels sprouts, asparagus, and green beans all go really well with the flavors in this dish, and they roast nicely in the oven too!
Cut them to match the sizes of the potatoes and onions so everything cooks evenly. 1-inch segments are perfect for the asparagus and beans.
You can also make sheet pan pork chops with apples and sweet potatoes, which is my favorite version in the fall!
Enjoy!
With love, from our simple kitchen to yours.
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Easy Sheet Pan Pork Chops
Ingredients
- 1 pound baby red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 5-6 sprigs of fresh herbs such as thyme, rosemary, or sage, optional but so good!
- 4 bone-in pork chops, 1-inch thick
- salt and pepper, to taste
- 2 tablespoons honey
- 2 tablespoons grainy mustard
- 1 teaspoon A1 sauce
- 1 medium red onion, chopped in chunks
- 2 medium apples such as Honeycrisp or Pink Lady, sliced about 3/4 inch thick
Instructions
- Preheat oven to 425°F.
- Lightly spray a large sheet pan with oil. Dump the potatoes on the sheet pan. Drizzle with olive oil, then sprinkle on the seasonings and 3-4 herb sprigs. Toss to coat. Turn the potatoes cut- side down in a single layer and place in oven. Roast in oven for 15 minutes.
- While potatoes are roasting, pat the pork chops dry with a paper towel. Season both sides with salt and pepper to taste.
- Mix together the honey, grainy mustard and A1 sauce in a small bowl. Brush over pork chops on both sides, reserving one tablespoon for basting. Set pork aside until time has run out on the potatoes.
- Remove sheet pan from the oven. Discard the herb sprigs and give the potatoes a stir. Move them to one side of the pan and add the onions on top. Drizzle the onions with a teaspoon of olive oil. Place the pork chops on the other side of the sheet pan. Nestle the apple slices around the pork chops. If desired, add more fresh herb sprigs if desired.
- Return pan to the oven and cook for 15 minutes. Drain excess liquid from the pan. Flip the pork chops over and baste with remaining honey mustard. Bake for another 3-5 minutes, or until pork chops have reached an internal temperature of 145°F. If desired, place under the broiler for 1-3 minutes during the last few minutes of cooking for a nice browning. Be sure to remove any herb sprigs if broiling to avoid burning.
- Let pork rest for 5 minutes before serving.
Donna’s Notes
For 1/2-inch-thick bone-in pork chops, bake time is approximately 8-10 minutes at 425°F. While roasting, the pork chops will release liquid. It’s important to drain it when the time comes to flip them. This will help the pork and vegetables to roast properly, rather than steam cook and become soggy. Remove any sprigs of herbs prior to broiling to prevent burning. If any ingredients are browning too quickly, cover them with aluminum foil.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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