Sheet Pan Pork Chops
This delicious sheet pan dinner features juicy pork chops, tender apples, and savory potatoes for a satisfying and easy meal. Perfect for busy weeknights!
Servings: 4 servings
Calories: 555kcal
Ingredients
- 4 boneless pork chops
- 1 medium red onion sliced
- 2 apples cored and sliced (we used Honeycrisp)
- 1 pound baby potatoes halved
- 2 tablespoons avocado oil
Seasoning:
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ranch seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F and line or grease 2 large baking sheets.
- In a small bowl, mix together all the seasoning ingredients and set aside.
- Place the pork chops on the baking sheets, followed by the vegetables and apples. Drizzle the avocado oil over everything.
- Sprinkle the seasoning all over the pork, apples, and vegetables. Bake in the preheated oven for 23-25 minutes, or until the pork reaches an internal temperature of 145°F and the potatoes are cooked through. Serve!
Notes
- Leftovers keep in the fridge for up to 3 days.
- We recommend using thick-cut pork chops because they don’t dry out as quickly. If you have an instant-read thermometer, you can take the pan out of the oven when the internal temperature of the pork is 145°F.
- Let the pork chops rest for about 5 minutes before slicing into them to keep them nice and juicy!
Nutrition
Serving: 1g | Calories: 555kcal | Carbohydrates: 43g | Protein: 40g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 103mg | Sodium: 397mg | Fiber: 6g | Sugar: 15g
