Sheet Pan Pork Chops with Apples (15-Minute Prep!)
These easy sheet pan pork chops are about to become your new weeknight dinner obsession! With juicy pork chops, sweet caramelized apples, tender green beans, and a simple 2-ingredient maple Dijon glaze, this one-pan wonder comes together in just 15 minutes of hands-on time. Better yet? Cleanup is an absolute breeze.
Sheet pan dinners are having a MAJOR moment in my kitchen right now, and for good reason. After sharing my 15 Healthy Sheet Pan Dinners for Busy Weeknights, I knew I had to give you this incredible sheet pan pork chop recipe, too.
Why you’ll love these Sheet Pan Pork Chops
Ingredients You’ll Need
The beauty of this sheet pan pork chop recipe is how simple the ingredient list is. You probably have most of these in your kitchen right now:
For the maple Dijon glaze:
- Maple syrup (the real stuff, if you’ve got it!)
- Dijon mustard
For the sheet pan pork chops:
- Boneless pork chops (4 medium chops, about 1 inch thick)
- Apples (any variety works. I love Honeycrisp!)
- Sweet onion
- Fresh green beans
- Pantry staples: Extra virgin olive oil, salt, and pepper.
- Fresh sage (optional but SO good)
How to Make Sheet Pan Pork Chops
Ready to get cooking? Here’s your game plan:
- Prep your pan. Preheat your oven to 400°F and line a large sheet pan with parchment paper or aluminum foil. Trust me on the parchment paper—it makes cleanup ridiculously easy.
- Mix up that magical glaze. Whisk together your maple syrup and Dijon mustard in a small bowl. Set it aside while you prep everything else.
- Arrange your veggies and fruit. Slice your apples and onions (no need to be perfect here—rustic is beautiful!), trim the ends off your green beans, and spread everything out on your sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss everything together with your hands. Then spread it all out in a single layer so everything roasts evenly.
- Add the pork chops. Nestle your pork chops right into the veggie mixture. Brush the gorgeous maple Dijon glaze on top of each chop, flip them over, and brush the other side as well. Please don’t be shy with it! Add a little extra black pepper if you’re feeling spicy.
- Roast until perfect. Pop that pan in the oven for 25 minutes. The exact time might vary depending on the thickness of your pork chops, so use a meat thermometer to check for doneness—you’re looking for an internal temperature of 145°F.
- Let it rest. This is important! When your sheet pan pork chops come out of the oven, let them rest for 3 minutes. This allows the juices to redistribute, keeping your pork chops incredibly juicy and tender.
- Finish with fresh sage. Sprinkle chopped fresh sage over everything right before serving. So delicious!
What to Serve with Sheet Pan Pork Chops
These pork chops are pretty much a complete meal, but if you want to round things out, here are some of my favorite sides:
- Mashed potatoes (hello, comfort food!)
- Quinoa or rice for soaking up all those delicious pan juices
- Rosemary Parmesan Polenta Fries (yum!!!)
- Cauliflower rice for a lower-carb option
- Best-Ever Brazilian Cheese Rolls (trust me, you’ll want these!)
- A simple green salad if you want something light and fresh
Tips for Perfect Pork Chops
- Don’t overcrowd the pan. Your ingredients need space to roast properly. If everything’s piled on top of each other, you’ll end up steaming instead of roasting, and you’ll miss out on that beautiful caramelization.
- Use a meat thermometer. It’s the only way to guarantee perfectly cooked pork. At 145°F, your pork chops will be juicy with just a hint of pink in the center—exactly how they should be!
- Pat your pork chops dry. Before adding the glaze, pat your pork chops dry with a paper towel. This helps the glaze adhere better and creates better browning.
- Cut vegetables uniformly. Try to slice your apples, onions, and green beans roughly the same size so everything cooks evenly.
How to Store Leftovers
Got leftovers? (Lucky you!) Store your sheet pan pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered pan on the stovetop, adding a splash of water or broth to keep the ingredients moist.
You can also freeze the cooked pork chops separately from the veggies for up to 3 months. Thaw overnight in the refrigerator before reheating.
Dietitian Nutrition Notes
One of the things I love most about this sheet pan pork chop recipe is how nutritious it is without trying too hard. Each serving gives you a balanced meal with lean protein, fiber-rich vegetables, and healthy fats.
One serving has 320 calories (check out all these 500-calorie or less dinners!), 28 grams of protein, 4 grams of fiber, and only 2.5 grams of saturated fat.
Also, here’s something you might not know. Boneless pork chops are actually quite lean and low in saturated fat! When trimmed of excess fat, pork chops contain less saturated fat than many other cuts of meat.
They’re an excellent source of high-quality protein, B vitamins (especially thiamin and B6), selenium, and phosphorus. Additionally, they’re budget-friendly, making this recipe a win all around.
The green beans add vitamin C, vitamin K, and folate, while the apples contribute fiber and antioxidants. It’s basically a complete, nutritious meal that happens to taste amazing.
Special diets: This recipe is gluten-free, dairy-free, paleo, low-carb, and DASH diet-friendly.
Sheet Pan Pork Chops w/ Apples, Green Beans, & Maple Dijon
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 apples, sliced
- 1 small sweet onion, or 1/2 large onion, sliced
- 1/2 pound green beans, end trimmed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, plus additional to taste
- 1/8 teaspoon ground black pepper
- 4 boneless pork chops
- 1 tablespoon chopped sage, plus additional sage leaves for garnish
Instructions
- Preheat the oven to 400 degrees F, and line a large sheet pan with parchment paper or aluminum foil.
- Use a whisk or fork to combine maple syrup and Dijon mustard together in a small bowl, and set aside.
- Slice apples and onions, and trim ends off green beans, then lay them out on the sheet pan. Pour olive oil on top, and sprinkle with salt and pepper. Use clean hand to toss apples, onion, and green beans together, then spread them out on the pan in a single layer.
- Place pork chops on sheet pan with apples and veggies. Brush maple Dijon glaze on top of pork chops, then turn them over, and brush the other sides. Sprinkle ground black pepper on top of pork chops if desired.
- Place sheet pan in oven, and bake for 25 minutes, or longer if needed.
- Chop sage while pork chops are cooking, and set aside.
- Check pork chops with a meat thermometer to see if done {the internal temperature should be 145 degrees F}. If done, remove pan from oven, and allow pork 3 minutes to “rest” before serving.
- Serve 1 pork chop with 1/4 of the apples, onions, green beans, and a sprinkle of fresh chopped sage per plate. Enjoy!
Notes
Nutrition
Let’s Chat! Have you ever made sheet-pan pork chops before? I’d love to hear about your favorite weeknight dinner shortcuts! Drop a comment below and let me know!
I’m trying to stick to a low to no sugar diet. Is there anything you can substitute for the maple syrup to decrease the sugar content? Thanks for this recipe..this looks yummy! Going to try it this week!
Hi Blair! Sorry for the late reply. A couple of options: More than half of the “sugar” comes from natural fruit sugar in the apples, but if you omit the maple syrup, you’ll cut back on ~8 grams of sugar per serving, and it will still have a sweet taste from the apples and onions. You may want to add a little water or chicken broth in place of the maple syrup for additional liquid. Option 2 would be to substitute it with a more natural liquid artificial sweetener, like liquid stevia or Yacon syrup (caution with too much which may cause stomach upset), although I haven’t tried it this way to let you know what it tastes like. Personally, I would go with option 1, but I’d love to hear how you adapt the recipe. Cheers!
In love with this combination of flavors!
Thanks Karman! I love the combo of these flavors too 🙂
Hmm- looks like a few instructions are missing! I hope you update soon, as this is on the menu for dinner tonight 🙂
Hi Elaine! Oh, my goodness. I don’t know what to say, other than, OOPS! I totally forgot to include all the directions before posting. Thank you SO much for letting me know!!! I just updated the recipe~I’d love to hear how they turn out if you make them tonight. Have a wonderful weekend!
Thank you! You’ve saved dinner- lol. I’ll keep you posted.