Sheet Pan Dinner: Pork Chops with Cabbage, Sweet Potatoes, and Apples

The secret to getting dinner on the table quickly and with very little cleanup probably already exists in your kitchen – the humble sheet pan. Simple and satisfying, sheet pan dinners can be customized in an almost unlimited variety of ways.

Here are a few tips to help you create your own sheet pan dinners.

  • Infuse flavor – marinades and spice rubs add flavor to your protein. If you have extra time, marinate your meat, fish, chicken, pork, or tofu before layering. As little as 10 minutes of marinating can make a difference. Most proteins are best marinated for anywhere from one to eight hours. Same with spice rubs. If you are marinating for more than 30 minutes, keep in the refrigerator.
  • Crisp it up – the skin of chicken, sausages, and fish can be crisped by turning on the broiler for the last few minutes of cooking.
  • Sauce it up – sauces are a great way to add even more flavor. Simple sauces such as chimichurri, salsa, and tzatziki can be made while your dinner is roasting in the oven.
  • Crunchify it – adding chopped nuts and toasted seeds to the completed dinner adds taste and texture.

Check out the rest of my tips and get two more sheet pan recipes here and here.

5 from 1 vote
Sheet Pan Dinner: Pork Chops with Cabbage, Sweet Potatoes, and Apples
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 600 kcal
Author: Carol Kicinski
Ingredients
  • ¼ cup plus 1 tablespoon olive oil divided
  • ¼ cup spicy brown mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon garlic powder
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 bone-in loin pork chops about ½-inch thick
  • ½ small red cabbage thickly shredded
  • 2 medium sweet potatoes peeled and sliced into ¼-inch rounds
  • 2 Granny Smith apples peeled, cored, and cut into 12 slices each
  • 1 tablespoon light brown sugar
Instructions
  1. Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or foil.
  2. Combine ¼ cup olive oil with mustard, honey, vinegar, rosemary, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Divide the mixture in half. Season pork chops on both sides with salt and pepper. Spread half the mustard sauce in a thick layer on both sides of the chops and let sit while preparing the vegetables.
  3. Place the cabbage, sweet potatoes, and apples on the prepared sheet pan. Add 1 tablespoon olive oil, the brown sugar, and a generous pinch of both salt and pepper. Toss to coat. Add the other half of the mustard sauce and toss well. Place the pork chops on top of the vegetables and roast for 40-45 minutes or until the pork reaches an internal temperature of 145°F and the vegetables are crisp-tender.
Nutrition Facts
Sheet Pan Dinner: Pork Chops with Cabbage, Sweet Potatoes, and Apples
Amount Per Serving
Calories 600 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 116mg 39%
Sodium 337mg 14%
Potassium 1183mg 34%
Total Carbohydrates 46g 15%
Dietary Fiber 6g 24%
Sugars 27g
Protein 38g 76%
Vitamin A 208.8%
Vitamin C 79.7%
Calcium 11.3%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Apples Broil Cabbage Dairy Free Dinner Easy Gluten-Free Gluten-Free Recipes Magazine Pork Rosemary Sheet Pan Sweet Potatoes
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