Go Back

Sheet Pan Pork Chops with Apples and Onions

Sheet Pan Pork Chops with Apples and Onions is a one-pan method for juicy pork chops with sweet, lightly caramelized apples and tender onions. Roast everything on one sheet pan at high heat for fast weeknight flavor and easy cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan pork chops
  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tbsp olive oil
  • 2 Honeycrisp apples, cored and sliced into wedges
  • 1 large yellow onion, sliced
  • 2 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 0.25 Fresh parsley, chopped, for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it (visual cue: oven fully preheated before baking).
  2. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, smoked paprika, salt, black pepper, rosemary, and thyme until smooth (visual cue: seasoning mixture looks evenly colored).
Assemble on the sheet pan
  1. Arrange the pork chops, apple wedges, and sliced onion on the prepared sheet pan in an even layer (visual cue: apples and onions have space around them).
  2. Brush the pork chops with half of the seasoning mixture and drizzle the remaining mixture over the apples and onions.
  3. Toss the apples and onions gently to coat them evenly (visual cue: apples and onions look glossy with seasoning).
Roast and finish
  1. Roast at 425°F for 20 minutes (visual cue: pork is starting to brown and apples soften at the edges).
  2. Flip the pork chops and stir the apples and onions (visual cue: onions look more translucent and caramelizing).
  3. Continue roasting at 425°F for 8–12 minutes, until the pork reaches an internal temperature of 145°F and the apples are tender with lightly caramelized edges (visual cue: juices run slightly clear and apples show golden-brown edges).
  4. Remove from the oven and let the pork chops rest for 5 minutes before serving (visual cue: meat relaxes and juices settle).
  5. Sprinkle with fresh parsley and serve the pork chops alongside the roasted apples and onions (visual cue: parsley adds a bright green finish).

Notes

Pro tip: use the 145°F internal temperature and let the chops rest—this keeps them juicy even when cooked on a hot sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; freezer: no (apples and onions soften further after freezing). For a dairy-free swap, ensure your Dijon is dairy-free (most are, but check labels).