Sheet Pan Pork Chop Recipe
This Sheet Pan Pork Chop Recipe is made with bone-in pork chops that have been seasoned and rubbed, then baked in the oven on top of apples and onions.
Servings: 4 servings
Calories: 485kcal
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
Calories: 485kcal | Carbohydrates: 37g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 2541mg | Potassium: 852mg | Fiber: 4g | Sugar: 29g | Vitamin A: 327IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg