Sheet Pan Pork Chops with Sweet Potatoes and Apples
Ingredients
Scale
- 3 large sweet potatoes (peeled and diced small)
- 2 Tablespoons olive oil (divided)
- 1/2 teaspoon kosher salt
- 1 Tablespoon fresh chopped rosemary ((or 1 teaspoon dried rosemary))
- 4 pork chops (at least 1 inch thick)
- 1 large apple (or 2 small apples) (diced)
- 1 Tablespoon coconut sugar (or brown sugar)
- 2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 2 teaspoons fresh thyme ((or 1 tsp dried))
- 2 teaspoons fresh chopped rosemary ((or 1 tsp dried ))
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 425°F and lightly grease a sheet pan with oil or line with foil.
- Spread the sweet potatoes on a large sheet pan and drizzle with 1 Tablespoon of olive oil, salt and rosemary. Roast in the preheated oven for 15 minutes.
- While they're roasting, prepare the pork chops. Combine the spice rub in a small dish. Coat the pork chops with the remaining Tablespoon of olive oil then rub the spices into both sides of the pork chops.
- When the potatoes are done, push them to one side then place the pork chops on the other side. Add the apples to the sweet potatoes and toss. Roast again for 12-15 minutes or until the sweet potatoes are tender and the pork reaches an internal temperature of just before 145°F to account for carryover cooking. Cook time will vary based on the size of the pork chops.
Find it online: https://thecookingjournal.com/sheet-pan-pork-chops/