Sheet Pan Pork Chops (with Sweet Potatoes and Brussels Sprouts)
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Pork chops are a great option when you want to keep dinner budget-friendly, but they can be tricky in a sheet pan meal. By the time the vegetables are tender, the pork can easily be overcooked.
When I was working on these Sheet Pan Pork Chops, I used a similar approach to my Sheet Pan Steak and Veggies and staggered the cooking times. The sweet potatoes and Brussels sprouts get a head start, then the seasoned pork chops are added to the pan. Everything finishes together, the pork stays tender, and you have a complete dinner with just one pan to clean.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Budget-friendly. Pork chops are an affordable way to get a hearty dinner on the table, and the sweet potatoes and Brussels sprouts make it a complete meal.
- It’s all made on one pan. The pork, potatoes, and vegetables cook together, which means fewer dishes to deal with afterward.
- Easy to prep. Most of the work is chopping the vegetables and mixing the simple spice rub. Once everything is prepped, the oven does the rest.
- The timing actually works. Giving the vegetables a head start means you don’t have to choose between tender vegetables and overcooked pork chops.
- Smoky, savory, and a little sweet. Smoked paprika, garlic, onion, and brown sugar make a simple seasoning that works really well with both the pork and the vegetables.
How do you keep pork chops from drying out?
The key is not adding the pork chops to the pan too early. Sweet potatoes and Brussels sprouts take longer to cook, so I give them a 15 to 20 minute head start before adding the pork.
Once the pork chops go into the oven, start checking their temperature at about 15 minutes. Remove them when the thickest part reaches 145°F (63°C), then let them rest for 5 minutes. Don’t rely on the cooking time alone, since the exact timing will depend on the thickness of your chops.
Can you use boneless pork chops for sheet pan pork chops?
Yes, you can use boneless pork chops, but they may cook faster than bone-in chops. Look for thick-cut chops, ideally around 1 inch thick, and start checking the internal temperature early.
Remove the pork chops from the pan when they reach 145°F (63°C), then let them rest for 5 minutes before serving.
Do I need to flip the pork chops?
No. There’s no need to flip the pork chops while they roast. Just add them to the pan and let them cook until they reach 145°F (63°C).
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Bone-in pork chops. Use chops that are about 1 to 1¼ inches thick. That’s the thickness this recipe and cooking time are based on. If you use thinner or boneless chops, they’ll likely cook faster, so start checking their temperature earlier.
- Sweet potatoes. Peel and cut them into roughly 1-inch cubes. Keeping the pieces about the same size helps them cook evenly. You can swap them for baby potatoes or Yukon Gold potatoes, cut into similarly sized pieces.
- Brussels sprouts. Trim the ends and cut the sprouts in half. If yours are particularly large, quarter them so they cook through evenly. Broccoli or cauliflower florets can be used instead, but they cook more quickly, so add them to the pan later rather than giving them the full head start with the potatoes.
- Seasonings. Smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper make up the simple smoky-sweet rub for the pork chops.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Make the rub and start the vegetables. Mix the smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper together. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, then spread them out on the sheet pan. Roast for 15 to 20 minutes.
The sweet potatoes should be starting to soften but shouldn’t be completely tender yet, and the Brussels sprouts should be just beginning to brown around the edges.
Season the pork chops and make some room. While the vegetables roast, pat the pork chops dry, rub them with olive oil, and coat both sides evenly with the spice mixture. After the vegetables have had their head start, push them toward the outside of the pan. They should have shrunk a little and softened enough that you can easily make room in the center for the pork.
Add the pork chops and finish roasting. Place the seasoned pork chops in the center of the pan and return it to the oven. Roast for 18 to 22 minutes, checking the pork at 15 minutes. The vegetables should be tender with browned, caramelized edges, and the pork should be lightly browned on the outside and reach 145°F (63°C) in the thickest part. Let the chops rest for 5 minutes before serving.
Kylee’s Notes
- Use thick pork chops. This recipe was tested with bone-in pork chops about 1 to 1¼ inches thick. Thinner chops will cook faster.
- Keep the sweet potatoes evenly sized. Cut them into roughly 1-inch cubes so they cook at the same rate.
- Give everything some room. Spread the vegetables out as much as possible so they roast and brown instead of steaming.
- Watch the temperature, not just the clock. Start checking the pork chops at 15 minutes and remove each one when the thickest part reaches 145°F (63°C). If your chops vary in thickness, they may not all be ready at the same time.
- Let the pork rest. Rest the chops for 5 minutes before serving.
How to store leftovers
Refrigerator
Let leftovers cool, then store the pork chops and vegetables in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating Tips
For the best texture, reheat the pork chops and vegetables in a 350°F (177°C) oven until warmed through. You can also use the microwave for individual portions, but heat the pork gently so it doesn’t dry out.
Freezing
You can freeze the cooked pork chops for up to 3 months in an airtight freezer-safe container. The sweet potatoes will freeze fairly well, but the Brussels sprouts will be softer after thawing, so I prefer freezing the pork separately if possible.
Recipe Tips & Troubleshooting
- My pork chops are dry. They were likely cooked too long. Start checking them at 15 minutes and remove each chop when the thickest part reaches 145°F (63°C). Don’t wait for all four to finish if they’re different thicknesses.
- My sweet potatoes aren’t tender. The pieces may be too large or they needed a longer head start. Cut them into roughly 1-inch cubes and give the vegetables the full 20 minutes before adding the pork if needed.
- My vegetables aren’t browning. They may be too crowded on the pan. Spread them into a single layer with as much room between them as possible. Crowded vegetables will steam rather than roast.
- My Brussels sprouts are getting too dark before the sweet potatoes are done. Your sprouts may be smaller than the sweet potato pieces. Cut larger sprouts in half or quarters, and keep the sweet potato cubes close to 1 inch so everything cooks more evenly.
- The seasoning is getting too dark. The brown sugar in the rub will caramelize as the pork cooks. If it’s getting dark before the pork reaches 145°F (63°C), loosely cover the chops with foil for the remaining cooking time.
More recipes to love
- Sheet Pan Steak and Potatoes. Steak and potatoes cook together on one pan, using staggered cooking times so everything is done at the same time.
- Sheet Pan Sausage and Vegetables. Sausage and colorful roasted vegetables make an easy one-pan dinner that’s great for busy weeknights.
- Sheet Pan Salmon and Broccoli with Potatoes. Lemon garlic salmon with roasted broccoli and potatoes makes a simple, complete dinner on one pan.
- Sheet Pan Chicken and Vegetables. Seasoned chicken and vegetables roast together for an easy weeknight meal with minimal cleanup.
- Roasted Chicken Thighs with Balsamic Glaze. Roasted chicken thighs and vegetables are finished with a balsamic glaze for an easy sheet pan dinner.
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Sheet Pan Pork Chops (with Sweet Potatoes and Brussels Sprouts)
Ingredients
- 1.5 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3-4 Tablespoons olive oil divided
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 4 bone-in pork chops about 1 to 1¼ inch thick
Instructions
- Get prepped. Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil. Peel and cube 1.5 pounds sweet potatoes. Trim and halve 1 pound Brussels sprouts.
- Make the rub. In a small bowl, stir together paprika, garlic powder, onion powder, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon brown sugar
- Start the vegetables. Toss the sweet potatoes and Brussels sprouts with 3 tablespoons olive oil, the remaining 1 teaspoon salt, and ½ teaspoon pepper. Spread in an even layer on the sheet pan. Roast for 15-20 minutes, until the sweet potatoes are just starting to soften.
- Season the pork chops. While the vegetables roast, pat 4 bone-in pork chops dry and rub both sides with the remaining 1 tablespoon olive oil, then coat evenly with the spice rub.
- Add the pork chops. Remove the pan from the oven and push the vegetables to the sides. Place the pork chops in the center of the pan.
- Finish roasting. Return the pan to the oven and roast for 18 to 22 minutes, checking the pork chops at 15 minutes. The pork chops are done when they reach an internal temperature of 145°F (63°C), and the vegetables should be tender and browned at the edges.
- Rest and serve. Let the pork chops rest for 5 minutes before serving
Notes
- Cut the sweet potatoes evenly so they cook at the same rate.
- Give the vegetables room on the pan so they roast instead of steam.
- Pat the pork chops dry before adding the oil and seasoning.
- Start checking the pork at 15 minutes. Remove it when it reaches 145°F (63°C).
- Let the pork chops rest for 5 minutes before serving.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
