These Sheet Pan Pork Chops are my love language, y’all. Juicy, seasoned pork chops roasted on a bed of honey crisp apples and red onions, all tossed in an apple cider Dijon sauce. I kept it simple: one sheet pan, minimal hassle, and maximum flavor.
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How to Make Sheet Pan Pork Chops
Prep the Apples and Onions
Step 1: Whisk together the vinegar, mustard, and oil in a medium bowl. Add the apples and onions. Toss until coated.
Step 2: Place on a sheet pan and pour in chicken stock.
Mix the Rub, Coat the Pork Chops, and Bake!
Step 3: Add the ingredients for the rub to a small bowl. Stir them together.
Step 4: Coat pork chops with rub on all sides.
Step 5: Place pork chops on top of apples and onions.
Step 6: Bake the pork chops, then flip them and stir the apples and onions halfway through. Continue baking until the internal temperature reaches 140°F, then remove from the oven and let rest for a few minutes.
Sheet Pan Pork Chop Recipe
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Equipment
Ingredients
- 4 bone-in pork chops 1 ½-2 inches thick
For the Apples
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- 2 large honey crisp apples cored and each cut into 12 slices
- 1 medium red onion each half cut into sixths
- 2/3 cup chicken stock
For the Rub
- 1/3 cup light brown sugar packed
- 4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon dry mustard
- 1 ½ teaspoon dried thyme
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- In a medium bowl, whisk together the vinegar, mustard, and oil. Add the apples and onions and toss until coated. Place on a sheet pan and pour in chicken stock.
- In a small bowl, stir together the ingredients for the rub. Coat pork chops with rub on all sides. Place pork chops on top of apples and onions.
- Bake for 15 minutes, then remove from oven and flip the pork chops and stir apples and onions. Return to oven and continue cooking for 12-15 minutes, until an inserted digital temperature reads 140°F. (The temperature will continue rising to 145°F as it rests.)
- Remove from the oven, let sit for 5 minutes. When serving, serve pork chop on top of softened apples and onions, then spoon the delicious sauce over top. This dish is great with rice.
Notes
- Let the pork chops sit out for a bit. Bringing them to room temp before baking helps them cook nice and even.
- Pat them dry first. That way the rub sticks better and you get that beautiful golden crust.
- Stir some apple butter into the stock. Just a spoon or two adds a whole new level of apple flavor.
- Don’t crowd the pan, boos. Your sheet pan pork chops need room to caramelize, not steam.
- Thick chops need more time. Use a thermometer in the thickest part to check doneness. If you don’t have a thermometer, bake about 7-8 minutes per ½ inch at 400°F.
- Let the pork rest. Just five minutes locks in all those flavorful juices before you dig in.
- Fridge: Let your pork chops with apples and onions cool completely, then pop everything into an airtight container. They’ll keep in the fridge for up to 4 days.
- Freezer: Wrap each pork chop tightly in plastic wrap or foil, then place in a freezer-safe bag or container with the apples and onions. Freeze for up to 2 months.
- Reheating: Warm leftovers in a 350°F oven, covered with foil, until heated through, about 15-20 minutes. Add a splash of chicken stock to keep things juicy! Skip the microwave if you can boos, the oven keeps the chops yummy.
Nutrition
Recipe Tips
- Let your pork chops sit out. Bringing them to room temp before baking helps them cook more evenly.
- Pat the chops dry. Helps the rub stick and gives you that gorgeous golden crust.
- Add apple butter to the stock. Just a tablespoon or two will take that apple flavor to the next level!
- Don’t crowd the pan. Your pork chops with apples and onions need space to caramelize (not steam), so spread them out boos.
- Thick pork chops take their time. Always check with a thermometer in the thickest part. If you don’t have one, about 7-8 minutes per ½ inch at 400°F gets you close.
- Rest your meat. Five minutes is all it takes to lock in those juices before serving.
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Serving Ideas
- Rice: My go-to is white rice, hands down. It soaks up that ACV Dijon sauce real good! Jamaican rice or dirty rice also pair beautifully with these sheet pan pork chops with apples.
- Salads: Keep things light with a harvest fall salad, a classic Caesar, or a simple bowl of cucumber and onions tossed in vinaigrette.
- Veggies: Round it out with some honey glazed carrots, roasted butternut squash, balsamic glazed Brussels sprouts, or green beans.
- Potatoes: These baked pork chops with apples also love a good potato. Think roasted fingerlings, creamy mashed potatoes, crispy smashed potatoes, or rich smothered potatoes.
Recipe Help
DON’T DO IT boos!!! Rinsing raw pork can actually spread bacteria all over your sink and counters. Just pat the chops dry with paper towels before seasoning.
You don’t have to. I leave the skins on because they soften as they roast and add color to the dish.
You probably used thin pork chops or cooked them too long. This sheet pan pork chops recipe is best with thick, bone-in chops so they stay juicy and tender.
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