Name: Sheet Pan Pork Chops
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
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; 1 tablespoon brown sugar; 2 teaspoons Italian seasoning; 1 1/2 teaspoons garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ranch seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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There are just so many things to love about these sheet pan pork chops. They need minimal prep work and include meat, vegetables, and fruit. Plus, the cleanup after is a breeze! You’ll love how the savory pork contrasts with the sweetness of the apples, and the baby potatoes are there to soak up all the flavorful juices from the meat and apples.

Table of Contents

What ingredients do I need for these sheet pan pork chops?

To make this sheet pan meal that is full of flavor, you’ll need:

Boneless pork chops. We recommend opting for thick-cut chops because they don’t dry out as easily.
Red onion
Apples. We like the sweetness of Honeycrisp apples here, but any apple variety will do!
Baby potatoes.
Avocado oil. Olive oil, grapeseed oil, or another cooking oil will work as well.
Brown sugar
Seasonings: Italian seasoning, garlic powder, smoked paprika, ranch seasoning, salt, and pepper

Protip: Easy clean-up!

Line your sheet pan with aluminum foil before you start prepping everything. When it is time to clean up, just scoop the foil off the tray, ball it up, and you’re done!

A seasoned pork chop sliced on a pan with onions, apples, and potatoes.

How do I cook pork chops so they don’t dry out?

Because this recipe calls for boneless instead of bone-in pork chops, the risk of the meat drying out is higher. Here are a few tricks we use to make sure the pork stays tender and juicy:

Use thick-cut pork chops. They are a little more forgiving and less prone to overcooking.
Allow the meat to come to room temperature before cooking. If time allows, set the package of pork chops on the counter for 20-30 minutes before roasting. This will help the pork cook more evenly.
Watch the temperatures. Use an instant-read thermometer to keep an eye on the meat—the pan can come out of the oven when the internal temperature is 145°F.
Let the pork rest. Don’t slice into the pork chops right away! Allow them to chill out in the pan for 5-10 minutes before cutting into them, so the juices have time to redistribute throughout the pork chops.

Protip: Keep it simple or jazz it up!

We wanted to keep this recipe brief and low-hassle for a weeknight, but if you have time, you can also toss the pork in a brine before cooking it on the sheet pan.

What should I serve with sheet pan pork chops?

The beauty of sheet pan dinners is that if you don’t want or have time to make a side dish, that’s not a problem—the sheet pan recipe provides a complete meal on its own! But if you feel like you want something a little more, try serving these pork chops with an easy side such as:

Close view of sheet pan pork chops with apples and potatoes.

What do I do with the leftovers?

Leftover pork and potatoes can be refrigerated in an airtight container for up to 3-4 days. Reheat in an oven-safe dish or on a sheet pan in the oven for the best texture, though you can also microwave the leftovers.

Want more sheet pan dinners like this one?