Sheet Pan Pork Chops (with Sweet Potatoes and Brussels Sprouts)

Three seasoned pork chops on a sheet pan, surrounded by roasted Brussels sprouts and diced sweet potatoes, garnished with chopped herbs.

Sheet Pan Pork Chops (with Sweet Potatoes and Brussels Sprouts)

Bone-in pork chops with a smoky spice rub, roasted with sweet potatoes and Brussels sprouts for an easy one-pan dinner. The vegetables get a head start so everything finishes tender, browned, and ready at the same time.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 596kcal

Author Kylee Ayotte

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.

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. 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.

The vegetables should be tender with browned, caramelized edges, and the pork should be lightly browned on the outside

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.

Nutrition