DinnerCountSheet Pan Pork Chops & Apples
This is a sweet and savory fall dinner. Bone-in pork chops roast on a sheet pan next to slices of apple and onion tossed in brown sugar and cinnamon. The apples turn soft and brown at the edges while the chops cook, and they are often what kids reach for first. The chops rest for five minutes on the pan, and one pan covers the whole dinner.
Ingredients (serves 4)
- Bone-in pork chops2 lb
- Apples2 each
- Yellow onion½ each
- Olive oil2 tbsp
- Brown sugar2 tbsp
- Cinnamon½ tsp
- Salt1¼ tsp
- Black pepper½ tsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need 1 lb bone-in pork chops and 1 apple.
For 4 people, you’ll need 2 lb bone-in pork chops and 2 apples.
For 6 people, you’ll need 3 lb bone-in pork chops and 3 apples.
For 8 people, you’ll need 4 lb bone-in pork chops and 4 apples.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Bone-in pork chops | 1 lb | 2 lb | 3 lb | 4 lb |
| Apples | 1 each | 2 each | 3 each | 4 each |
| Yellow onion | ¼ each | ½ each | ¾ each | 1 each |
| Olive oil | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Brown sugar | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Cinnamon | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
| Salt | ¾ tsp | 1¼ tsp | 2 tsp | 2½ tsp |
| Black pepper | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. With fewer pieces, use the same sheet pan, space them out, and keep the same time.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 13×18 sheet pan. At about 1.5× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 13×18 sheet pan. At about 2× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
In DinnerCount, this recipe is sized to exactly who’s home tonight, whether that is a hungry teenager, a toddler, or a guest.
Open this recipe in DinnerCount for free
Forty recipes are free to read and cook, sized to your household. You don’t need an account or a card.
Steps
- Heat the oven to 425°F. Core the apples and cut them into ½-inch wedges, and slice the onion. Toss them on a sheet pan with the brown sugar, the cinnamon, half the olive oil, and a pinch of the salt. Bake for 10 minutes. The apples are ready for the chops when they have started to soften.
- This recipe uses bone-in chops about ¾ inch thick. Rub the chops with the rest of the oil, and season both sides with the pepper and the rest of the salt. Take the pan out, push the apples and the onion to the edges, and set the chops in the middle.
- Bake for 12 to 15 minutes, and start checking at 10 minutes. The pork chops are done when the thickest chop reads 145°F on a thermometer and the apples are soft and browned at the edges.
- Let the chops rest on the pan for 5 minutes before serving, so the juices settle back into the meat.
Good to Know
- 🌡 Pork chops: cook to 145°F at the thickest part, the USDA minimum for whole cuts of beef, pork, or lamb. A thermometer is the test, and color is not. Let it rest 3 minutes before serving.
