Baked to perfection and covered in an apple cider glaze, these Sheet Pan Pork Chops with Apples, Potatoes and Green Beans make an easy dinner with huge autumn appeal.
Easy, Beautiful Dinner for Fall
You’re going to be smitten with the flavors in these Sheet Pan Pork Chops. Surrounded by sweet apples, golden potatoes, and crisp green beans and covered in an apple cider glaze, this dinner is sweet, savory, and extremely satisfying.
Sheet Pan Meals Make Dinner Easy
I love sheet pan dinners. They’re such a time saver and and easy way to get a complete meal cooked all at once. At least once a week we bust out the Sheet Pan Chicken Fried Rice, Beef and Bean Sheet Pan Quesadilla or Sheet Pan Chicken Fajitas. So easy, and so, so delicious.
These sheet pan pork chops leave nothing out. A white meat pork seasoned with a flavorful pork rub, fresh veggies, fruit and a starch. All covered with the most delicious apple cider glaze.
Ingredients and Supplies for Sheet Pan Pork Chops with Apples, Potatoes and Green Beans
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Boneless pork chops
- Small or medium apples
- Bite sized yellow potatoes
- Fresh green beans
- Olive oil
- Kosher salt
- Ground black pepper
- Light brown sugar
- Garlic powder
- Apple cider or apple juice
- Honey
- Dijon mustard
- Kosher salt
Supplies:
How to Make Sheet Pan Pork Chops
- Preheat the oven to 400°F.
- On a large rimmed sheet pan, add the sliced apples, halved potatoes and green beans. Drizzle with the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and then make a wide enough space down the middle of the sheet pan for the pork chops.
- Place the pork chops down the middle of the sheet pan.
- In a small bowl, stir together the brown sugar, garlic powder, salt and pepper to make the pork rub.
- Sprinkle half of the rub on the top of the pork chops and rub it in with your hands. Turn each pork chop over and rub the remaining rub evenly across the other sides of the meat.
- In another small bowl, whisk together the apple cider, honey, Dijon mustard and salt.
- Pour the glaze evenly over the pork, apples and vegetables on the pan.
- Place the sheet pan on an upper rack of your oven and bake for 30 to 40 minutes or until the pork chops reach an internal temperature of 165°F and the apples and vegetables are tender and starting to turn brown.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, place in a small dish or wrap in foil with a small amount of liquid (apple cider, apple juice or chicken broth) and heat in the oven at 300°F for 15-20 minutes or until warmed through. You could also reheat leftover pork chops in a microwave safe dish that’s covered in a damp paper towel in the microwave for 1-2 minutes or until heated through.
My Favorite Sheet Pan Dinners
One pan, so many possibilities! My Favorite Sheet Pan Dinners pack a ton of flavor and feed your hungry crowd with ease!
If you make these Sheet Pan Pork Chops, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Sheet Pan Pork Chops with Apples, Potatoes and Green Beans
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 6 servings
Print Recipe
Pin RecipeIngredients
- 6 (3/4 inch thick) boneless pork chops (about 1 and 1/2 pounds)
- 2 large or 3 small apples, cored and sliced
- 1 pound (16 ounces) bite sized yellow potatoes, halved
- 1 pound (16 ounces) fresh green beans
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Pork rub:
- 3 tablespoons light brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
Apple Cider Glaze:
- 1/4 cup apple cider or apple juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F.
- On a large rimmed sheet pan, add the sliced apples, halved potatoes and green beans. Drizzle with the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and then make a wide enough space down the middle of the sheet pan for the pork chops.
- Place the pork chops down the middle of the sheet pan.
- In a small bowl, stir together the brown sugar, garlic powder, salt and pepper to make the pork rub. Sprinkle half of the rub on the top of the pork chops and rub it in with your hands. Turn each pork chop over and rub the remaining rub evenly across the other sides of the meat.
- In another small bowl, whisk together the apple cider, honey, Dijon mustard and salt. Pour the glaze evenly over the pork, apples and vegetables on the pan.
- Place the sheet pan on an upper rack of your oven and bake for 30 to 40 minutes or until the pork chops reach an internal temperature of 165°F and the apples and vegetables are tender and starting to turn brown.
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