These quick and easy sheet pan pork chops are served with red cabbage, potatoes and apples. It’s an all in one meal great for hectic weeknights with just one pan to clean up afterwards – the perfect recipe!
And..we’re back with the next sheet pan dinner of the week: pork chops!
Did you see my recent recipe for simple skillet pork chops?
I swear by that recipe for a juicy, flavor-filled bone-in pork chop in no time.
And while that’s a great one when you have other sides in mind, this sheet pan pork chop recipe is the best for an all-in-one meal.
Everything you need for a complete dinner is cooked all at the same time on one baking sheet:
- pork chops (nice thick boneless ones!)
- sliced purple cabbage
- chopped red skin potatoes
- sliced apples
- sliced onions
I used some fresh dill and fennel seeds to pull all the flavors together but no big deal if you don’t have fresh herbs on hand, dried dill will work just as well.
How to make sheet pan pork chops
- Preheat your oven to 425°F convection roast. If you don’t have a convection setting on your oven, that’s fine. Yours might just take a few extra minutes and some extra tossing to crisp things up.
- Season the pork chops liberally with salt and pepper and place them on a large, heavy duty baking sheet. I love my USA half sheet pan for meals like this. It’s substantial and doesn’t bend or morph under the heat of the oven.
- Place the shredded cabbage, sliced onions, sliced apples and chopped potatoes in a large bowl.
- Drizzle the olive oil into the bowl, season with salt, pepper, fennel seeds and chopped fresh dill (or dried dill – see recipe notes for amounts) and toss well until combined.
- Spread out onto the sheet pan arranging around the pork chops as evenly as possible.
- Roast for about 20 minutes, tossing the vegetables half way through until golden brown on the edges and the pork is cooked to 140-145°F (use an instant read meat thermometer to check if needed). Broil for the last 1-2 minutes to get a nice golden top on the pork chops if desired.
- Remove from oven and let rest for a few minutes before serving to let the juices re-settle in the pork chops.
How thick should the pork chops be?
The thickness of the pork chops will obviously affect the cooking time. The ones I like to buy and used in these pictures are about 1″ thick before cooking (they will shrink a little after they’re cooked).
If you buy thicker or thinner pork chops, make sure to adjust your cooking time accordingly. Pork should be cooked to 140°F internal temperature with a 5 minute rest before serving.
1″ thick boneless pork chops are perfect for this sheet pan meal because it allows for the pork and vegetables to all cook in the same amount of time.
If you have to buy a different thickness pork, you can always cook the pork on one baking sheet and all the vegetables on another so you’re able to pull the pork out sooner/later as needed.
Can I use green cabbage?
Yes, green cabbage will work just as well. I really like the color purple cabbage brings to the dish but that’s the only difference.
What kind of apples should I use?
I personally detest red apples and much prefer an apple with a bit of tartness and firmer texture. Especially when cooking/roasting the apples on the sheet pan, you want something substantial that will hold up to the high temperatures and not completely turn to mush.
I actually used Honeycrisp here because it’s what I had on hand but I’d normally opt for a Granny Smith if I had it. Their tartness is tamed a bit through the cooking process and it pairs nicely with the potatoes and pork.
Won’t the juice from the pork make the vegetables soggy?
The juice on the baking sheet from the pork is actually one of the major flavor contributors to the whole meal!
It’s why the spices/herbs are so basic and limited in the recipe, there’s no need when you bake everything together on the sheet pan like this.
It not only helps cook and soften the cabbage and potatoes but imparts delicious flavor on them while doing so!
Think of when you make a roast chicken and add potatoes, carrots, celery all around it.
By the end of the roasting time, those vegetables have sopped up all those delicious juices and become one of my favorite parts of the whole meal.
While the obvious beauty of sheet pan recipes like these pork chops is that dinner is made all together and clean up is limited to just one pan, I’ve yet to meet a sheet pan meal that doesn’t double as a great meal prep recipe as well.
If there’s just two of you (like in my house), making 4 pork chops like this recipe calls for gives you 2-4 extra meals for the week!
It’s a total win/win.
It sometimes doesn’t even dawn on me to share easy sheet pan meals like this with you guys on here even though it’s how I make dinner almost 75% of the time.
Most nights, I don’t even know what the final outcome will be.
I just turn the oven up to 425°F, pull out my big baking sheet and start throwing stuff on it.
Roasting vegetables is my favorite way to prep them so I know the outcome will be delicious no matter what.
This sheet pan maple mustard chicken with fall vegetables is another great example!
And my super simple sheet pan sausage and veggies meal is another one.
Even if it’s just the vegetables and starch to your meal and you do something else with the protein (whether that’s a leftover rotisserie chicken, shrimp/salmon from the freezer, etc.), I can’t suggest highly enough to adopt this method for dinner.
Especially when you’re in a rush or just have no idea what to make.
You essentially can never go wrong with roasting.
More sheet pan recipes to try:
Want to try another pork chop sheet pan recipe? Consider making these pretzel crusted pork chops on a sheet pan with broccoli and potatoes.
A simple seasoning on the broccoli and potatoes of olive oil, salt, pepper and your favorite spice or two (maybe garlic/onion or, a southwest blend, or even an Italian herb mix) is all you need!
- 4 boneless pork chops, about 1" thick
- salt & pepper
- 1/2 medium purple cabbage, sliced
- 1 medium yellow onion, sliced
- 1 large apple, sliced
- 3-4 small/medium red skinned potatoes, chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fennel seeds
- 1/4 cup fresh dill, chopped (*see note for dried amount)
- Preheat oven to 425°F convection roast (**see note if you don't have a convection setting)
- Season pork chops with salt and pepper and place on a large, heavy duty baking sheet.
- Combine the cabbage, onion, apple and potatoes in a large bowl.
- Add the olive oil, salt, pepper, fennel seeds and chopped dill to the bowl. Toss until well combined.
- Spread the mixture out onto the baking sheet around the pork chops in an even layer.
- Roast for about 20 minutes, tossing the vegetables half way through.
- Broil for the last 1-2 minutes for a nice golden top to the pork.
- Remove from oven (internal temperature of the pork should be 140-145°F) and let rest for about 5 minutes before serving.
*Use 1 1/2 teaspoons dried dill in place of fresh if desired.
**If you don't have a convection setting, roast at 425°F but toss the mixture 2-3 times while cooking. Make sure pork is cooked to an internal temperature of 140°F before removing from oven. You may need a few more minutes without a convection setting.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 199mgCarbohydrates: 19gFiber: 3gSugar: 8gProtein: 38g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.