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Skillet Night
American Classics 3 min read

Sheet Pan Pork Chops and Apples

Sheet pan pork chops and apples roast with onion and thyme in about 35 minutes. Sweet-savory weeknight dinner with almost no cleanup.

Pork chops and apples are a fall classic that still works any weeknight. Bone-in or boneless chops roast on a sheet pan with apple wedges, red onion, and a quick maple-mustard glaze that caramelizes at the end.

Sheet Pan Pork Chops and Apples
Photo: Wikimedia Commons

The oven does the work while you set the table. One rimmed pan holds protein and fruit, and dinner tastes like Sunday supper without the long braise.

Ingredients

Pan

  • 4 bone-in or boneless pork chops, about ¾-inch thick (1½–1¾ lb / 680–794 g total)
  • 2 medium apples (Honeycrisp, Gala, or Fuji), cored and cut into ¾-inch wedges
  • 1 large red onion, cut into ¾-inch wedges
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried thyme (or 1 tsp fresh leaves)
  • ¼ tsp ground cinnamon, optional

Maple-mustard glaze

  • 3 Tbsp (45 ml) maple syrup or honey
  • 1 Tbsp (15 ml) Dijon mustard
  • 1 Tbsp (15 ml) apple cider vinegar
  • 1 Tbsp (14 g) butter, melted
  • Pinch of kosher salt

Finish

  • 1 Tbsp chopped fresh parsley, optional
  • Extra Dijon, for serving

Method

  1. Heat oven to 425°F (220°C). Line a rimmed half sheet pan with foil for easier cleanup.
  2. Pat chops dry. Toss chops, apples, and onion on the pan with olive oil, salt, pepper, garlic powder, thyme, and cinnamon if using. Spread in a single layer — chops not stacked.
  3. Roast 15 minutes.
  4. Stir glaze ingredients. Brush chops generously; toss apples and onion lightly in pan juices. Roast 8–12 minutes more until chops reach 145°F (63°C) and apples are tender with browned edges.
  5. Rest chops 3–5 minutes. Scatter parsley if using. Serve with extra Dijon.

Cook’s note

Firm-sweet apples hold their shape; avoid Red Delicious, which turn mushy. If chops are thicker than 1 inch, add 3–5 minutes and confirm temperature. Boneless chops cook a couple minutes faster — start checking early.

What to serve with it

Buttered egg noodles, mashed potatoes, or microwave rice. A simple green salad or roasted broccoli on a second small pan if you want more vegetables.

Make-ahead and leftovers

Season chops and cut apples/onion up to 8 hours ahead; refrigerate (toss apples with a little lemon so they do not brown). Glaze just before the second roast. Leftovers keep 3 days; slice pork into next-day sandwiches or grain bowls. Reheat at 350°F (175°C) for 10 minutes.

Troubleshooting

Dry chops? They went past 145°F — pull at temperature and rest. Apples burnt? Cut larger wedges and glaze only the meat. Pale pan? Crowding steamed everything; use a large sheet or two pans.