Sheet-Pan Pork Chops with Apples, Sweet Potatoes and Sage Butter

Steps

1. Step 1

   Heat the oven to 425°F and set a rack in the middle. Take the pork chops out of the fridge so they lose their chill while the oven heats.

   10 min, hands-off · 425°F

   • 4 bone-in pork rib chops, about 1 inch thick (10-12 oz each)
2. Step 2

   On a large rimmed sheet pan, toss the sweet potato wedges with the olive oil, 3/4 tsp of the salt and 1/4 tsp of the pepper. Spread them in a single layer and roast for 20 minutes, until they are starting to soften and brown at the edges.

   20 min, hands-off · 425°F

   • 2 lb sweet potatoes (about 3 medium)
   • 2 tbsp olive oil
   • 3/4 tsp kosher salt
   • 1/4 tsp black pepper
3. Step 3

   While the potatoes roast, stir the Dijon mustard, brown sugar and cider vinegar together in a small bowl until smooth. Season the pork chops all over with the remaining 3/4 tsp salt and 1/4 tsp pepper.

   5 min

   • 4 bone-in pork rib chops, about 1 inch thick (10-12 oz each)
   • 3/4 tsp kosher salt
   • 1/4 tsp black pepper
   • the rest of the Dijon mustard
   • the rest of the light brown sugar
   • 1 tbsp apple cider vinegar
4. Step 4

   Pull the pan out and push the potatoes to the edges. Lay the pork chops in the middle and tuck the apple halves in cut side up around them. Brush the chops and apples generously with about two-thirds of the glaze.

   5 min

   • 4 bone-in pork rib chops, about 1 inch thick (10-12 oz each)
   • 2 firm apples, such as Honeycrisp or Braeburn
   • 2 tbsp Dijon mustard
   • 2 tbsp light brown sugar
5. Step 5

   Roast for 15 to 20 minutes, brushing the chops with the rest of the glaze halfway through, until the pork reads 140°F at its thickest point away from the bone and the apples are tender.

   18 min, hands-off · 425°F

6. Step 6

   While the pan is in the oven, melt the butter in a small skillet over medium heat with the smashed garlic. Add the sage leaves and cook, swirling, for 2 to 3 minutes, until the butter smells nutty and the sage is crisp. Discard the garlic.

   5 min

   • 4 tbsp unsalted butter
   • 12 fresh sage leaves
   • 1 clove garlic
7. Step 7

   Spoon the sage butter and crisp leaves over the chops, apples and potatoes. Let everything rest on the pan for 5 minutes, then sprinkle with flaky salt and serve straight from the pan.

   5 min, hands-off

   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026