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Sheet Pan Maple Dijon Pork Chops with Apples

A perfectly cooked, glazed pork chop served with roasted apple slices and red onion wedges, showcasing Sheet Pan Maple Dijon Pork Chops.

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Cook tender pork chops, apples, and onions on one sheet pan using a sweet and tangy maple Dijon glaze for a simple weeknight dinner.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium apples (like Honeycrisp or Fuji), cored and cut into 8 wedges each
  • 1 medium red onion, cut into thick wedges

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, thyme, salt, and pepper to create the glaze.
  3. Place the pork chops on one side of the prepared baking sheet. Brush half of the maple Dijon glaze over both sides of the pork chops.
  4. Toss the apple wedges and onion wedges with the remaining half of the glaze and spread them out on the other side of the baking sheet, ensuring they are in a single layer.
  5. Place the sheet pan in the preheated oven. Roast for 18 to 22 minutes.
  6. Check the internal temperature of the thickest part of a pork chop using a meat thermometer. The pork is done when it reaches 145 degrees Fahrenheit.
  7. Remove the pan from the oven. Let the pork chops rest on the pan for 5 minutes before serving alongside the roasted apples and onions.

Notes

  • For best results, use bone-in pork chops as they tend to stay moister during roasting.
  • If you prefer a different vegetable, substitute the apples and onions with 1 pound of Brussels sprouts trimmed and halved.
  • To prevent the glaze from burning, ensure the pork chops are not overcrowded on the pan.

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