This Sheet Pan Pork Chops Recipe comes correct with Brussels sprouts and sweet apples. It’s part two recipe is part two of my recent sheet pan dinners story. We’ve got smoky, we’ve got sweet, we’ve got dinner all in one pan, in less than 30 minutes. The chipotles lend what I like to call a “fuzzy” heat – nothing too spicy. And I think it’s complemented perfectly by the sweetness of the apples and a hint of brown sugar. Love this flavor combo, and if you just can’t stand Brussels, then go right ahead and swap in broccoli. No harm, no foul.

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Sheet Pan Pork Chops Recipe Tips and Tricks

Overcooked pork is really such a drag, right? I think the single most important tip I can share for this recipe (or any recipe involving pork) is to avoid overcooking it. Just get it to 145 to 160 degrees F (depending on how thick your chops are) and you’re good. The closer you are to 145 degrees, the more delicious your meat will be (very un shoe-like).
Speaking of not over-cooking the meat, keep in mind that the pork will continue to cook a bit after you remove it from the oven (a phenomenon called “carryover cooking”). So, err on the side of taking it out a little sooner, rather than later.
You can sub broccoli in for the sprouts here, and the cook time won’t change on you. Go with your green veggie of choice!
Furthermore, when prepping for this Sheet Pan Pork Chops Recipe, pears would make a nice swap for the apples, or you could do a mix. That would be very seasonally fantastic of you.

How long do you bake bone-in pork chops?

Pork chops are typically sold in a few different ways/cuts in your typical American supermarket. You’ve got your very thin, boneless things, which are just fine – they have their place. I would probably never bake them though, because they’re so prone to drying out. Instead, I’d opt for just a quick pan fry.

When shopping for pork chops, A like the bone-in variety, but not the ones that are massive thick and very expensive (I mean, I love them but they’re a little much for a Tuesday, you know?) So, I typically always go for the bone-in chops that are about 1-inch thick, give or take. That’s what you see picture here.

As for how long they cook, that of course depends on the temperature at which you’re cooking them. For these, 400 degrees for about 30-ish minutes is always good. This temperature and length of time also is great for the Brussels sprouts, apples and the onions as well. When I take the pan out of the oven, I like to tuck some raw apples slices all around as well, for something crunchy and cold. Plus we don’t have to use another ingredient that way … an MKL fave.

What You’ll Need to Make These Chipotle Brown Sugar Pork Chops

The point of this recipe is to get a really tasty dinner on the table with very little time and effort. Admittedly, that’s the point of most of the recipe here on MKL, but some serve that end a bit more directly. And there may be no better representative for that cause than a good ole’ sheet pan pork chops recipe. Don’t be afraid of the chipotle – it won’t end up being all that spicy in the end. But, if you cannot handle and spice or just don’t care for it, then go ahead and swap in 1/2 tablespoons of smoked paprika instead.

You’ll still get that smoky, earthy punch but without the fuzzy heat of it all. All good!

INGREDIENTS for this Sheet Pan Pork Chops Recipe with Brussels Sprouts & Apples

1 pound fresh Brussels sprouts, trimmed and halved
3/4 red onion, cut into thick slices or petals
1 chipotle pepper, minced
1/4 cup brown sugar
1 tablespoon olive oil, plus more as needed
2 to 3 teaspoons apple cider vinegar (to taste)
Salt and pepper, as needed
4 bone-in pork chops, about 1-inch thick
1 red apple, cored and sliced

How to Make These Chipotle Brown Sugar Pork Chops

A quick smoky-sweet rub gets slathered all over the chops. The Brussels sprouts and sliced red onion will also get tossed all around in that same mixture, and will provide the bed for the chops as they roast away. Tuck some sliced fresh apple all around everything and season lightly with a little more salt and pepper. That’s it! An easy, straightforward, super flavorful sheet pan pork chops recipe for the win.

DIRECTIONS

Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
Put the halved Brussels sprouts and sliced onion on a large baking sheet.
Combine the brown sugar, minced chipotle pepper (or smoked paprika), 2 tablespoons olive oil, the vinegar (this is to taste, just a small splash will do), and a good pinch of salt and pepper in a bowl. Toss to mix well. Coat one side of each pork chop with about 3 teaspoons of this mixture. Toss the Brussels sprouts and onion with the remaining mixture, ensuring that they’re all coated.
Lay the chops on top. Season everything with more salt and pepper, to taste (pork and Brussels sprouts really need salt, so don’t be too shy here). Tuck apple slices all around the pan and roast until the pork is just done (150 to 160 degrees F); about 30 to 32 minutes. During the last two minutes of cook time, crank the broiler up to high and let everything broil for those two minutes. Serve right away, and enjoy.