Go Back

Sheet Pan Pork Chops with Apples and Onions

Sheet pan pork chops with apples and onions roast together on one rimmed pan for an easy dinner with juicy pork and tender, lightly browned fruit and onions. Dijon mustard, dried thyme, and a 425°F oven bring the savory and sweet flavors together.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
resting 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 apples medium, cored and cut into 1/2-inch wedges
  • 1 yellow onion large, cut into 1/2-inch wedges
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tsp dried thyme divided
  • 4 pork chops boneless, 1 inch thick (about 6 ounces each)
  • 1 tbsp Dijon mustard

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. Toss the apples and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme.
  4. Spread the apples and onion on the sheet pan.
  5. Roast for 10 minutes.
  6. Pat the pork chops dry.
  7. Rub them with the Dijon mustard and remaining 1 tablespoon olive oil.
  8. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme.
  9. Move the apples and onion toward the edges of the pan.
  10. Arrange the chops in the center.
  11. Roast for 10 to 15 minutes, until the thickest part of each chop reaches 145°F.
  12. Transfer the pork chops to a plate.
  13. Let them rest for 3 minutes.
  14. Serve with the apples and onion.

Notes

For the juiciest chops, check the thickest part with an instant-read thermometer. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-sodium option, reduce the kosher salt to taste.