As a home cook and recipe developer for over 15 years, I’ve tested countless sheet pan dinners. But this honey-glazed pork chop recipe holds a special place in my heart. The combination of sweet and savory flavors, plus the ease of preparation, makes it one of my most requested recipes from family and friends. Today, I’m excited to share this fall-inspired dish that brings together juicy pork chops, caramelized sweet potatoes, and tender apples – all on one pan!
Why You’ll Love This Recipe
I remember the first time I served this at a family gathering – the look of pure joy on my nephew’s face as he tasted the honey-glazed pork chops was priceless. This recipe isn’t just delicious; it’s also:
- Ready in under 45 minutes
- Perfect for busy weeknights
- Uses simple, wholesome ingredients
- Minimal cleanup required
- Naturally gluten-free
- Kid-friendly
- Great for meal prep
Kitchen Equipment Needed
- Large rimmed sheet pan (18×13 inches)
- Measuring spoons and cups
- Sharp knife
- Cutting board
- Small mixing bowl
- Pastry brush or spoon for glazing
- Meat thermometer
- Aluminum foil
Ingredients
For the Pork Chops:
- 4 bone-in pork chops (1-inch thick)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Honey Glaze:
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cinnamon
For the Vegetables and Fruits:
- 2 large sweet potatoes, cut into 1-inch cubes
- 2 honeycrisp apples, cored and cut into wedges
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Step-by-Step Instructions
- Preheat and Prep
- Position rack in center of oven and preheat to 425°F (220°C)
- Line your sheet pan with foil for easier cleanup
- Pat pork chops dry with paper towels
- Season the Pork
- In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper
- Rub mixture all over pork chops
- Let sit at room temperature while preparing other ingredients
- Prepare the Vegetables
- In a large bowl, toss sweet potatoes, apple wedges, and red onion with olive oil, thyme, salt, and pepper
- Spread mixture evenly on prepared sheet pan
- Make the Honey Glaze
- Whisk together honey, melted butter, Dijon mustard, and cinnamon
- Set aside
- Arrange and Bake
- Place seasoned pork chops among vegetables on sheet pan
- Roast for 15 minutes
- Remove from oven and brush pork chops with honey glaze
- Return to oven for 5-10 minutes until pork reaches 145°F internal temperature
- Rest and Serve
- Let pork chops rest for 5-7 minutes
- Drizzle remaining glaze over entire dish
- Garnish with fresh herbs if desired
Pro Tips from My Kitchen
Through countless times making this recipe, I’ve discovered several tricks that make a big difference:
- Bring pork chops to room temperature 30 minutes before cooking for more even cooking
- Don’t overcrowd the pan – vegetables need space to roast properly
- Cut sweet potatoes uniformly for even cooking
- Choose firm apples that hold their shape when cooked
- Use an instant-read thermometer for perfectly cooked pork
- Line your sheet pan with foil for easy cleanup
Nutritional Information
Per Serving (1 pork chop with vegetables):
- Calories: 520
- Protein: 35g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 6g
- Sugar: 28g
- Sodium: 890mg
Storage and Reheating
I often make extra of this recipe for meal prep. Here’s how to store and reheat:
Storage:
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Wrap portions individually and freeze for up to 2 months
Reheating:
- Oven: 350°F for 10-15 minutes
- Microwave: 2-3 minutes on medium power
- Air Fryer: 350°F for 3-4 minutes
Serving Suggestions
- Fresh green salad with apple cider vinaigrette
- Steamed green beans with almonds
- Crusty artisan bread
- Roasted Brussels sprouts
- Warm apple sauce
- Cranberry sauce
Recipe Variations
I love experimenting with flavors, and this recipe is wonderfully adaptable:
Seasonal Swaps:
- Spring: Use new potatoes and pears
- Summer: Add bell peppers and peaches
- Fall: Include butternut squash and cranberries
- Winter: Try parsnips and pears
Dietary Modifications:
- Low-carb: Replace sweet potatoes with cauliflower
- Whole30: Use ghee instead of butter and omit honey
- Dairy-free: Replace butter with olive oil
Frequently Asked Questions
Q: Can I use boneless pork chops instead?
A: Yes, but reduce cooking time by about 5 minutes and watch carefully to avoid overcooking.
Q: What type of apples work best in this recipe?
A: I recommend firm, sweet-tart apples like Honeycrisp, Braeburn, or Jonagold. Avoid softer varieties like McIntosh.
Q: Can I prep this ahead of time?
A: You can cut vegetables and make the glaze up to 24 hours ahead. Store prepared ingredients separately in the refrigerator.
Q: Why did my pork chops turn out dry?
A: The most common cause is overcooking. Use a meat thermometer and remove from oven when internal temperature reaches 145°F.
Q: Can I double this recipe?
A: Yes, but use two sheet pans to avoid overcrowding, which can lead to steaming instead of roasting.
Q: How do I know when the sweet potatoes are done?
A: They should be easily pierced with a fork but still hold their shape.
Troubleshooting Common Issues
Problem: Vegetables aren’t cooking evenly
Solution: Cut pieces to uniform size and avoid overcrowding the pan
Problem: Honey glaze burns
Solution: Apply glaze later in the cooking process and watch carefully
Problem: Pork chops are tough
Solution: Don’t overcook, and let meat rest after cooking
Budget-Friendly Tips
As someone who loves cooking on a budget, here are my money-saving suggestions:
- Buy pork chops in bulk when on sale and freeze
- Use seasonal produce for best prices
- Replace honey with maple syrup if it’s more affordable in your area
- Save vegetable scraps for homemade stock
- Use dried herbs instead of fresh when needed
Time-Saving Tips
For busy weeknights, try these shortcuts:
- Buy pre-cut sweet potatoes
- Prep vegetables on weekend
- Make double batch of glaze and store extra
- Use pre-minced garlic
- Line pan with foil for quick cleanup
