I’m so excited to share this Sheet Pan Pork Chop Supper Recipe with you because it’s honestly one of my favorite quick dinners to throw together. The magic of cooking everything on one pan means less mess, faster cleanup, and a juicy, flavorful meal that feels like comfort food – no matter how busy your day was. Trust me, once you try this, you’ll keep it in your weeknight rotation for good!

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Why This Recipe Works

One-Pan Simplicity: Everything roasts together, so you save time and washing dishes.
Perfect Pork Chops: Juicy, bone-in chops get a lovely sear and stay tender inside.
Seasonal Veggie Harmony: Apples, Brussels sprouts, and onions create a sweet-savory balance that pairs beautifully.
Flavor Boost: A final drizzle of aged balsamic adds just the right tang and depth to the whole dish.

Sheet Pan Pork Chop Supper, quick pork chop dinner, easy weeknight pork recipes, one-pan pork and veggies, juicy bone-in pork chops - A metal baking tray with four large light pink pork pieces in the center, sprinkled with green herbs, surrounded by bright green halved Brussels sprouts and wedges of purple-red onion and golden brown apple slices, all on a white marbled surface. Steam rises from the tray, held by a woman’s hand wearing a black glove on the left side. The vegetables and pork look roasted with some browned edges. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together for a reason, balancing rich pork with fresh, crisp veggies and bright pops of flavor. When I shop for this recipe, I always pick bone-in chops for moisture and a flavorful sear, and I seek out fresh sage and a crisp Fuji apple to make the dish sing.

Sheet Pan Pork Chop Supper, quick pork chop dinner, easy weeknight pork recipes, one-pan pork and veggies, juicy bone-in pork chops - Flat lay of bone-in pork chops with a light coating of olive oil and fresh minced garlic, surrounded by halved Brussels sprouts, crisp Fuji apple wedges, thick red onion slices, sprigs of bright green Italian parsley, vibrant lemon halves, and scattered fresh sage leaves, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Provides a nice base for roasting and helps create golden edges without overpowering flavors.
Lemon juice: Adds brightness and tenderizes the meat slightly; never skip this step!
Fresh sage: Offers an earthy, aromatic touch that pairs beautifully with pork and apples.
Garlic cloves: Infuses the oil and chops with a robust depth that perks up every bite.
Diamond Crystal kosher salt: My go-to salt for seasoning; it’s coarse enough to season evenly without being too salty.
Bone-in pork chops: Choose 1-inch thick cuts for juicy tenderness and flavor-packed meat.
Fuji apple: Sweet and firm, it holds up well during roasting and adds natural sweetness.
Brussels sprouts: Halved or quartered so they roast quickly and develop caramelized edges.
Red onion: Adds slight sharpness and sweetness once roasted, balancing the dish.
Freshly ground black pepper: Just enough kick to brighten without overpowering.
Aged balsamic vinegar: That finishing drizzle brings a perfect sweet tang that elevates everything.
Italian parsley (optional): Adds a fresh herbal note at the end, making the dish look as good as it tastes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this Sheet Pan Pork Chop Supper Recipe as a base to play around with, so feel free to make it your own. Over time, I’ve tweaked a few elements depending on what I have or what flavors I’m craving. You’ll enjoy experimenting too!

Variation: Sometimes I swap out Brussels sprouts for green beans or roasted carrots—great for changing up textures and colors.
Seasonal twist: In fall, I add a sprinkle of cinnamon or nutmeg to the apples for cozy warmth.
Heat factor: If you love a little kick, toss in red pepper flakes to the olive oil mixture before coating.
Herb change-up: Fresh thyme or rosemary work beautifully instead of sage when you want a different herbal note.

Step-by-Step: How I Make Sheet Pan Pork Chop Supper Recipe

Step 1: Build the Flavorful Marinade

First thing, I preheat my oven to 450°F to get ready for high heat roasting—this helps everything get those golden roasted edges I love. In a big bowl, I whisk together 3 tablespoons of olive oil, fresh lemon juice, chopped sage, minced garlic, and kosher salt. This combo isn’t just about seasoning the pork; it creates a fragrant bath that makes the meat tender and flavorful.

Step 2: Coat the Pork Chops Generously

Now, toss the pork chops into that bowl and turn them around until every nook and cranny is coated. I like to give them a gentle massage here so the flavors really soak in before roasting. Then, place the chops on a parchment-lined rimmed baking sheet—you can skip the parchment if you want better browning, but I prefer the easy cleanup, especially midweek.

Step 3: Roast Your Veggies with Olive Oil and Salt

Next, add the apple wedges, Brussels sprouts, and red onion to the same bowl you used before. Toss them with the remaining olive oil and salt to give all those flavors a head start. Then, spread the veggies out around the pork chops on the pan, making sure everything sits in a single layer so they roast evenly. A few twists of black pepper over the top, and you’re good to go.

Step 4: Roast and Broil for Perfect Finish

Pop the pan in the oven for about 12 minutes. You want the pork chops cooked through to an internal temp of 145°F—but not overdone (using an instant-read thermometer here is a game changer!). Then, crank up the oven to broil and roast for another 3-5 minutes until you get that irresistible caramelized color on both the meat and veggies. Keep an eye on them during broiling to avoid burning.

Step 5: Add the Finishing Touches

Once out of the oven, I always drizzle on a bit of aged balsamic vinegar and sprinkle some minced Italian parsley for a fresh pop of color and flavor. If you make this for friends or family, it’s a little thing that really elevates the dish and makes it feel special.

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Pro Tips for Making Sheet Pan Pork Chop Supper Recipe

Use an Instant-Read Thermometer: To nail juicy chops, check for 145°F internal temp instead of guessing.
Single Layer is Key: Crowding the pan leads to steaming veggies, not roasting—give everything breathing room.
Broil for Color: Don’t skip the broil step—it’s what makes your pork chops and veggies taste and look restaurant-worthy.
Rest the Meat: Let the pork chops rest a few minutes off the heat so juices redistribute and stay juicy.

How to Serve Sheet Pan Pork Chop Supper Recipe

Sheet Pan Pork Chop Supper, quick pork chop dinner, easy weeknight pork recipes, one-pan pork and veggies, juicy bone-in pork chops - A close-up view of a metal tray filled with cooked pork chops and roasted vegetables. There are three pork chops, each light brown with grill marks and green herb sauce on top, scattered across the tray. Around the pork chops, there are halved Brussels sprouts with a charred, darker green color, quartered pieces of red onions with purple layers, and golden brown apple slices. A woman's hand is gently placing fresh green parsley leaves over the pork chops. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh Italian parsley because it wakes up the flavors and adds a pop of green that makes the plate look inviting. Sometimes, I add a thin lemon slice on top for a zesty, pretty touch. If you’re feeling adventurous, a pinch of flaky sea salt right at the end boosts texture and taste beautifully.

Side Dishes

This sheet pan meal stands well on its own, but if you want to round it out, a simple side of buttery mashed potatoes or creamy polenta pairs wonderfully. I also love serving it alongside a crisp green salad with a light vinaigrette to brighten the plate.

Creative Ways to Present

For special occasions or dinner guests, I sometimes arrange the roasted pork chops over a bed of garlic sautéed spinach or wilted kale, then artistically pile the roasted apple and Brussels sprouts on top. Drizzle a little extra balsamic reduction for an elegant finish that looks restaurant-level without the fuss.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely, then store everything in an airtight container in the fridge. The pork chops and roasted veggies last well for up to 3-4 days, making a great next-day lunch or quick dinner second round.

Freezing

I haven’t tried freezing the veggies because they tend to get mushy, but the pork chops themselves freeze beautifully if you want to prep ahead. Just wrap tightly and defrost overnight in the fridge before reheating gently.

Reheating

My favorite way to reheat leftover pork chops and veggies is in a skillet over medium heat with a splash of water or broth to bring back moisture without drying them out. If you’re short on time, a quick zap in the microwave works, but watch to avoid overheating.

FAQs

Can I use boneless pork chops for this sheet pan recipe?

Absolutely! Boneless chops will work fine, but they tend to cook faster and can dry out more easily. Keep an eye on them and possibly reduce the cooking time by a few minutes, so they stay juicy.
Do I have to use the lemon juice and sage?

Lemon juice and sage add brightness and depth that complement the pork and apples beautifully, but if you don’t have fresh sage, you can substitute with dried sage or try thyme or rosemary instead. The lemon juice helps tenderize and balance the richness, so I recommend keeping it if you can.
Can I prepare this recipe ahead of time?

You can marinate the pork chops a few hours or even overnight in the fridge before assembling the pan. Just wait to add the veggies until right before roasting to keep them fresh and crisp.
What if I don’t have aged balsamic vinegar?

Regular balsamic vinegar works too, but aged balsamic has a thicker texture and sweeter, more complex flavor. If you don’t have any, a splash of apple cider vinegar or a drizzle of honey can add a nice finishing touch.

Final Thoughts

This Sheet Pan Pork Chop Supper Recipe has become my go-to for busy nights when I want something hearty and comforting without drowning in prep or cleanup. It’s a total crowd-pleaser with a perfect balance of savory, sweet, and tangy flavors that feel special but made easy. I hope you love making this for your loved ones as much as I do—one pan, so many smiles!