Sheet Pan Pork Chops with Apples and Sweet Potatoes

By Sprig Originals ✓ · with credit

Adapted from bowlofdelicious.com

Boneless pork chops roast over sliced apples while sweet potatoes and red onion caramelize alongside, everything coated in a rosemary-maple-mustard balsamic marinade. One tray, one bowl, and a dinner that tastes like early autumn.

Ingredients

• 4 boneless pork chops, about 1 1/2–2 lbs total, roughly 1 inch thick
• 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 1 medium red onion, quartered or thickly sliced
• 2 large apples, sliced

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon whole grain mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Heat the oven to 425°F and set the pork chops on the counter to take the chill off while you prep. Peel and dice the sweet potatoes into 1/2-inch pieces, thickly slice the red onion, and slice the apples. In a large bowl, whisk the olive oil, balsamic vinegar, maple syrup, whole grain mustard, rosemary, salt, and pepper into a loose marinade.
2. Scatter the sweet potatoes and onion on a rimmed baking sheet, spoon over about half the marinade, and toss right on the pan. Spread into a single even layer and roast for 15–20 minutes, until the potatoes have started to soften and the onion edges are browning.
3. While that happens, add the pork chops to the bowl with the remaining marinade and turn them until well coated. Leave them to sit until the tray comes out of the oven.
4. Pull the pan out and push the vegetables to one side. Lay the apple slices in the cleared space and set the pork chops on top of them. Return to the oven for about 20 minutes, until the pork registers 145°F at its thickest point. For a caramelized top, slide the sweet potatoes off onto a plate and broil the chops for the last 4–5 minutes.
5. Rest the pork chops on the pan for at least 5 minutes before serving, then plate them with the apples, onion, and sweet potatoes and spoon over any pan juices.

Chef's tips

Nutrition (per serving, estimated)

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