Sheet Pan Apple Pork Chops

Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.

It is still fall and football season, and I bought too many apples. But this can be a year-round family meal. I only got to use two apples plus the one I ate while cooking. So three.

I love sheet pan meals. I think it is because I’m too laze to think of side dishes. They are usually quick and easy. Add in delicious, and they have me hooked.

My Rating:

A solid 4. I miss the gravy I normally have with indoor cooked pork chops. And it was a bit dry without a brine.

Pro Tips: Notes on Sheet Pan Apple Pork Chops

Let’s Talk Pork Chops

Real pork chops are all cooked about the same. So as long as you using any of the center 3 in the diagram, you should be fine.

Your pork chops may be bone-in or boneless and for this recipe try to use 3/4 to 1 inch thick.

Today’s pork is much leaner than in previous years and does tend to dry out during cooking and if you have time, brine.

How to brine pork chops: A brine is used to add moisture to meat like pork. A standard pork brine is 1 cup of water with 1 tablespoon of table salt. If using a different salt, you should adjust accordingly. Also, you may add other things like sugar (usually equal to the salt) or other herbs.

Let’s Talk Apples

A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Ida Red, or Honey Crisp. I had Cortland.

But probably the apples you have is fine other than Red Delicious or Macintosh. Here is a handy-dandy chart that is very well done.

And Lastly the Potatoes

You want to use a thin skin potato in this recipe. So not russet potatoes. Usually red potatoes or Yukon gold would be good choices. They need to be cut small, no more than 1 inch at any point to help speed cooking time.

Preheat oven to 400 degrees convection or 425 degrees conventional.

3/4 to 1-inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.

Clean 3/4 pound small potatoes and cut into pieces no more than 1-inch size. Rinse 1 cup baby carrots (about 1/2 pound). In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.

Prep a smaller sheet pan with a heavy coat of PAM.

Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec). Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.

Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube-like shapes.

Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.

Add the carrots and potatoes around the edge of the sheet pan. Spread the apples over the middle of the sheet pan.

Top with the pork chops. Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.

You may want to use the broiler for a few minutes to add more browning if you want.

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5 from 4 votes

Sheet Pan Apple Pork Chops

Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjustment: 2

Ingredients

• 2 pork chops
• 3/4 pound red potatoes
• 1/2 pound baby carrots
• 2 medium apples
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2-3 cloves garlic - crushed or minced
• 2 tablespoons brown sugar

US Customary - Metric

Instructions

• Preheat oven to 400 degrees convection or 425 degrees conventional.
• Use two 3/4 to 1 inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.
• Clean 3/4 pound small potatoes and cut into pieces no more than 1 inch size. Rinse 1 cup baby carrots (about 1/2 pound).
• In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.
• Prep a smaller sheet pan with a heavy coat of PAM.
• Add the carrots and potatoes around the edge of the sheet pan.
• Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec).
• Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.
• Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube like shapes. Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.
• Spread the apples over the middle of the sheet pan. Top with the pork chops.
• Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.
• You may want to use the broiler for a few minutes to add more browning if you want.

Recipe Notes

Pro Tips:

1. The pork chops should be 3/4 to 1 inch thick. Either bone-in or boneless is fine.
2. The apples can be of your choice, but I suggest Gala, Cortland or Granny Smith.
3. The potatoes should be a thin skin type so red potatoes or Yukon Gold would be good choices. Not russet.
4. The dish is done when the pork chops are about 150, and the potatoes are fork tender (195+).
5. You can add a few minutes under the broiler if needed to add browning.
6. Pork chops tend to dry so a brine of 1 cup of water with 1 tablespoon of table salt for an hour would be good if you have time. Add a tablespoon of sugar to it also. Rinse well when done and do not add more salt.

Nutrition Facts

Sheet Pan Apple Pork Chops

Amount Per Serving

Calories 731 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 10g 50%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 148mg 49%

Sodium 1050mg 44%

Potassium 1499mg 43%

Total Carbohydrates 70g 23%

Dietary Fiber 8g 32%

Sugars 34g

Protein 54g 108%

Vitamin A 319%

Vitamin C 36%

Calcium 8%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

 

Have a question or something not clear? Ask in the comments.

 

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published November 4, 2018