Spicy Baked Pork Chops with Brussels Sprouts and Sweet Potatoes is a one pan recipe that cooks in 30 minutes! A spicy-sweet rub and overnight marinating make this a favorite sheet pan recipe.
Do you love spicy bold flavors and an easy dinner recipe that cooks in 30 minutes? This Baked Pork Chop recipe if for you!
A perfect sheet pan recipe with marinated pork chops, sweet potatoes and Brussels sprouts that all cook together.
Dinner has never been easier, faster or more delicious!
Baked pork chops in the oven are such an easy dinner recipe. Usually people think of pan-frying pork chops but this is far easier.
Boneless Pork Chops
Boneless Pork Chops stay moist when cooking due to the 1-inch thick cut pork chops.
Bone-in pork chops are usually thinner and can get tough in texture if over cooked. In my experience boneless pork chops cook like a dream.
They are cut from a boneless pork loin roast which is another wonderful, easy cut of meat to prepare.
Baked Pork Chop recipe Ingredients
The main ingredients in this sheet pan recipe are spices.
Spicy, warming and sweet flavors that make an irresistible earthy sauce for this meal.
All the ingredients for these oven baked pork chops are easy to find at most grocery stores!
- Smoked Paprika (not Hot Smoked)
- Garlic Salt
- Cayenne Pepper
- Chili Powder
- Light Brown Sugar
- fresh Rosemary
- Kosher Salt
- Black Pepper
- Olive Oil
- Apple Cider Vinegar
- Boneless Center-Cut Pork Loin Chops
- Brussels Sprouts
- Sweet Potatoes or Yams
How to Make Baked Pork Chops – Step by Step
The main ingredients in this sheet pan recipe are spices.
Spicy, warming and sweet flavors that make an irresistible earthy sauce for this meal.
All the ingredients are easy to find at most grocery stores!
Making the baked pork chops is an easy recipe made in two parts:
- Coating the pork chops with a spice rub the night before cooking
- Assembling the sheet pan recipe to cook
Dividing the recipe into two preparation steps makes it fast and easy.
For a detailed printable recipe refer to the recipe card at the end of the post.
Night before cooking
- Line a small rimmed baking sheet with plastic wrap.
- In a large bowl combine: smoked paprika, garlic salt, cayenne pepper, chili powder, brown sugar, rosemary, salt and pepper.
- In a second bowl add 2 tablespoons olive oil.
- Dip each pork chop into the olive oil; massage to coat.
- Place into the spices and rub to coat. Place onto prepared pan.
- Repeat with all pork chops. Cover and refrigerate overnight.
Preparation and Cooking
- Preheat oven to 400 degrees.
- Line a large rimmed baking sheet with foil (dull side facing up). Remove the pork chops from the refrigerator.
- Combine: apple cider vinegar, remaining brown sugar, rosemary, salt, pepper and olive oil. Whisk to fully combine.
- Toss the Brussels sprouts and sweet potatoes in the sauce. Spread onto the prepared pan in a single layer.
- Place in preheated oven for 15 minutes.
- Toss the vegetables, move to add the pork chops to the pan. Cook for 10 minutes.
- Flip pork chops over and cook 5 additional minutes.
- Using an instant read thermometer and remove pork chops when they reach an internal temperature of 145 degrees.
- Allow the pork chops to rest for 5 minutes (the temperature will continue to rise as they rest).
- Serve immediately.
PRO TIPS For Extra Fast DINNER PREParation
There are a few tricks in this recipe that help make it a fast one pan meal. Easy enough to make any night of the week.
Two Part Preparation
Creating a spice rub for the pork chops, coating them and refrigerating them overnight maximizes the flavor.
It also shortens the time to prepare the recipe.
Pulling together the vegetables and cooking the sheet pan recipe is fast on the day of cooking!
Prepare Vegetables Ahead of Time
Prepping the Brussels sprouts and sweet potatoes can also be done the night before.
After preparing them, refrigerate them, seal them each in their own container.
Making the Vegetable Marinade
Instead of whisking together the marinade for the vegetables combine all ingredients to a small jar. Seal and shake to combine.
They can be combined the night before and stored in the refrigerator until using.
These easy time saving steps make it extra fast prepare and cook the recipe.
Bring Chilled Items to Room Temperature Before Cooking
If you do this bring all the ingredients to room temperature before cooking.
While the oven preheats, pull the pork chops and vegetables (and marinade) out onto the counter. They’ll all be ready to cook when the oven is at temperature.
More Delicious Easy Dinner Pork Recipes
- Cider Braised Pork Chops with Shallots and Thyme
- Brined Pan-fried Pork Loin Chops with Cherry Sauce
- Boneless Pork Loin Roast with Garlic and Fresh Herbs
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Recipe
Sheet Pan Spicy Pork Chops with Brussels Sprouts and Sweet Potatoes Recipe
Ingredients
- 1 teaspoon Smoked Paprika (not hot smoked)
- 1 teaspoon Garlic Salt
- 1/8 teaspoon Cayenne Pepper
- 1 teaspoon Chili Powder
- 1 tablespoon plus 2 tablespoons Light Brown Sugar
- 1 teaspoons plus ½ teaspoon fresh diced Rosemary , divided
- 1 teaspoon Kosher Salt , divided
- ½ teaspoon freshly ground Black Pepper , divided
- 2 teaspoons plus 2 tablespoons Olive Oil
- 4 1-inch thick Boneless Center-Cut Pork Loin Chops (1 ½ pounds)
- 2 tablespoons Apple Cider Vinegar
- 1 pound Brussels Sprouts , rinsed, trimmed and halved vertically
- 1 pound Sweet Potato or Yam , peeled and cut into ¾-inch cubes (yield approximately 3 cups)
Instructions
- In a large mixing bowl combine: paprika, garlic salt, cayenne pepper, chili powder, 1 tablespoon brown sugar, 1 teaspoon rosemary, ½ teaspoon kosher salt, 1/4 teaspoon pepper.
- In a second mixing bowl add 2 teaspoons of Olive Oil. Dip each pork chop in the olive oil and massage to coat. Place the pork chop into the spice mixture and rub it into the pork chop to coat. Repeat with all four pork chops. Place the chops on a piece of plastic wrap on a small rimmed baking sheet or dish; cover and refrigerate overnight.
- Preheat the oven to 400 degrees. Line a large rimmed sheet pan with foil; dull side up. Remove the pork chops from the refrigerator and place on the counter.
- Combine the 2 tablespoons apple cider vinegar, remaining 2 tablespoons brown sugar, ½ teaspoon rosemary, ½ teaspoon kosher salt, ¼ teaspoon pepper and 2 tablespoons olive oil. Whisk to combine. Toss with vegetables and spread them onto the prepared pan in a single layer.
- Place the pan in the oven and cook for 15 minutes.
- Toss the vegetables and move them to make space to add the pork chops to the sheet pan. Cook the sheet pan for 10 additional minutes and flip the pork chops over. Cook 5 more minutes and using an instant read thermometer check the internal temperature of the pork chops. When the pork chops reach 145 degrees F, remove the sheet pan from oven, and allow the pork to rest for 5 minutes (the temperature of the pork will continue to rise as they rest).
Nutrition
Originally published: March 9, 2017
Spicy Baked Pork Chops are fast and easy to make with a spicy-sweet sauce!
Alane A says
Toni, we had this tonight and it was delicious! Love the rub. I had 2 pork loins in hand, so that was the only change I made, and monitored the temp. So juicy. Veggies were a hit too.
Thank you.
Toni Dash says
I’m delighted to hear this! I love this recipe too especially in the winter.
Marcia says
Even my husband liked it. Will definitely be making this again. The only thing I did different was used Trader Joe’s pork loin cut into medallions because it was cheaper. So tender and delicious.
Phillip Minyard says
For Chili Powder, are you specifying a powder of one or more chile peppers or a chili blend as used in making chili?
Toni Dash says
Just regular chili powder that you’d buy in the spice section of the grocery store.
Rebecca says
This was a great weeknight meal. The pork chops were so juicy and flavorful. My husband raved about them! I let the chops marinate on the counter while I prepped the veggies and they were still terrific. Thanks for the recipe.
Toni Dash says
So glad you enjoyed it!
Kristy says
Looks and sounds amazing- i haven’t made it yet, but the nutritional info you have for the spicy pork chops with Brussels and sweet potatoes can’t be accurate for the entire meal. The pork chop itself would be much higher than 5 grams of protein ( more like 18-24 gym) and calories from the entire meal has to be more than 180 calories
Toni Dash says
Thanks Kristy! The nutritional calculation is performed by an nutritional app. Periodically it will misread a certain measurement (for instance in this case it mistook 4 pork chops for 4 ounces of pork chop). I appreciate you flagging this and I’ve run the calculation again, scrutinizing every entry.
Kelly Hildebrandt says
This is week-night delish. You can easily sub the sweet potatoes for regular white potatoes if you prefer. I also didn’t marinade the chops as I was pressed for time and it did not suffer. This is a flavorful dish with very tender chops.