Embrace the flavors of the Fall season and make my Sheet Pan Harvest Pork Chop Dinner tonight! One pan full of veggies and mouthwatering pork chops!
Fall has arrived and what better way to commemorate the season then a sheet pan meal! I created this Sheet Pan Harvest Pork Chop Dinner all from an idea I had in my head. My family loves my grilled chili pork tenderloin so I figured why not adapt the recipe and turn it into a sheet pan meal. Even better–it makes it for easy clean up for mom which is always a plus.
For the past two weeks, I’ve based my meal plans on “clean out the freezer” trying to use up all the meat we have in our freezer in case we get another hurricane. I found a package of pork chops from June shoved at the bottom of my freezer drawer and knew it would be dinner this week. I was thinking about cooking them the way I do every time –either fried and breaded or baked and breaded… but then I had the idea to step out of my comfort zone. Why not try a sheet pan meal with pork chops? I always have fresh sweet potatoes and apples on hand and knew I wanted to incorporate those ingredients. To me they scream fall and while browsing through the grocery store I picked up a butternut squash.
Pro tip: ask the produce person in your grocery store to slice it in half for you. This will save a lot of time and muscle on your end.
I like to toss the vegetables and fruit with a neutral oil like grapeseed oil and then sprinkle with at least half the seasoning. Make sure when your cutting your vegetables they are all even in size so that they cook evenly. This will reduce the stress on you about some vegetables being over cooked and some being under cooked. I’ve made this a few times now and my husband and I both prefer the veggies to be cut in cubes verse the long chunks like pictured above. Just an FYI–it’s all a preference thing.
I placed the pork chops right on top of the veggies and apples. The juices from the pork chops drip down into the vegetables adding another layer of flavor. Once the sheet pan dinner is done I divide evenly among plates and dinner is ready! I like to roast asparagus to go alongside this meal because to me–you can never have enough veggies on your plate. If your an applesauce lover you can serve a little apple sauce alongside the pork chop if the roasted apples aren’t enough for you. That’s how I served it to my picky toddler, because lets face it–everything needs dip. I’m happy to report he loved this dinner, so I’ll be adding this to my rotation.
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Sheet Pan Harvest Pork Chop Dinner
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 sweet potatoes sliced 1-inch thick
- 2 gala apple sliced
- ½ butternut squash sliced into 1-inch pieces
- 5 pork chops 1-inch
- 1 tablespoon grapeseed oil
- Preheat the oven to 425 degrees Fahrenheit.
- In a small bowl place the chili powder, brown sugar, smoked paprika, pumpkin pie spice and salt in the bowl. Mix well until incorporated and blended together. Set to the side.
- Place the sweet potatoes, apples, and butternut squash on a large rimmed baking sheet. Pour the grapeseed oil on top and sprinkle half the seasoning over the vegetables. Mix well with hands. Place in the oven and bake for 10 minutes.
- While the vegetables cook, sprinkle the pork chops with the remaining seasoning. Then, carefully remove the baking sheet from the oven and place the pork chops on top.
- Bake for 30 minutes or until potatoes are tender and the pork chops read an internal temperature of at least 145 degrees Fahrenheit. *Can go up to 165 degrees Fahrenheit. Divide evenly among plates and enjoy.