Sprig Originals's kitchen / Sheet-Pan Brown Sugar BBQ Pork Chops with Sweet Potatoes
Sheet-Pan Brown Sugar BBQ Pork Chops with Sweet Potatoes
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A whole Southern supper on one tray: thick bone-in pork chops rubbed with smoked paprika, roasted alongside caramelized sweet potato wedges and blistered green beans, then brushed with a sticky brown sugar barbecue glaze in the last few minutes. Nothing to babysit, one pan to wash.
Ingredients
Sheet Pan
- 1.5 lb sweet potatoes, cut into 3/4-inch wedges
- 12 oz green beans, trimmed
- 4 bone-in pork chops, about 1 inch thick
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Glaze
- 1/3 cup barbecue sauce
- 2 tbsp light brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Heat the oven to 425°F and set a rack in the middle. Stir together the smoked paprika, garlic powder, salt and pepper in a small bowl. Toss the sweet potato wedges on a large rimmed sheet pan with 2 tablespoons of the olive oil and half the spice mix, spread them into a single layer, and roast for 20 minutes.
- While the potatoes roast, pat the pork chops dry, rub them all over with the remaining 1 tablespoon olive oil and the rest of the spice mix, and let them sit at room temperature. In the same small bowl, whisk the barbecue sauce, brown sugar, Dijon and cider vinegar into a smooth glaze.
- Pull the pan out and push the potatoes to one side. Lay the pork chops down the center and scatter the green beans along the other side, tossing them in any oil on the pan. Return to the oven and roast 12 minutes.
- Brush the chops generously with the glaze, spooning a little over the sweet potatoes too. Roast 6 to 8 minutes more, until the glaze is sticky and a thermometer in the thickest part of a chop (away from the bone) reads 145°F.
- Rest the chops on the pan for 5 minutes, then serve straight from the tray with any pan juices spooned over the potatoes.
Chef's tips
- If your chops are thinner than 1 inch, add them 5 minutes later than the recipe says so they don't dry out — the potatoes can take the extra time.
- Crowding is the enemy of browning. Use the biggest sheet pan you own, or split everything across two pans on separate racks and swap them halfway.
- Swap the green beans for broccoli florets or halved okra; both cook in about the same 18 to 20 minutes.
Nutrition (per serving, estimated)
620calories
42gprotein
59gcarbs
22gfat
Estimates only — values vary with brands and portions.
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