Sheet Pan Pork Chops and Apples

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 Granny Smith apples
• 1½ lb sweet potatoes
• 1 red onion
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp fresh rosemary
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Peel and dice sweet potatoes into 1-inch cubes. Halve and slice red onion into 1/2-inch wedges. Core and slice apples into 1/2-inch wedges.
3. In a large bowl, whisk together olive oil, Dijon mustard, maple syrup, fresh rosemary, garlic powder, salt, and black pepper.
4. Add sweet potatoes and red onion to the bowl and toss to coat. Spread them in a single layer on one side of the prepared sheet pan.
5. Add pork chops and apple wedges to the same bowl with any remaining dressing and toss to coat. Place pork chops on the other side of the sheet pan, nestled among the apples.
6. Roast for 20-25 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and vegetables are tender. Flip pork chops and apples halfway through cooking.
7. Remove from oven. Let pork chops rest for 5 minutes before serving. Garnish with fresh parsley, if desired.