Go Back
+ servings
Sheet Pan Harvest Pork Chop Dinner

Sheet Pan Harvest Pork Chop Dinner

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 456kcal
Author Katie


  • 1 tablespoon chili powder
  • 1 tablespoon 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.


No pumpkin pie spice? Why not try Apple Pie Spice instead!


Calories: 456kcal | Carbohydrates: 41g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 446mg | Potassium: 1322mg | Fiber: 7g | Sugar: 17g | Vitamin A: 20076IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 3mg