Spicy Baked Pork Chops with Brussels Sprouts & Sweet Potatoes

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:

1. Coating the pork chops with a spice rub the night before cooking
2. 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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5 from 21 votes

Print

Sheet Pan Spicy Pork Chops with Brussels Sprouts and Sweet Potatoes Recipe

This spicy-sweet sheet pan dinner is easy to make and deeply flavorful. The pork chops are coated with a spicy rub and marinate overnight. Tossed in a marinade, the vegetables are cooked with the pork chops for a 30 minute meal. Gluten-free.

Course Main Course

Cuisine American

Keyword pork chops with vegetables, sheet pan pork chops

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 12 hours 45 minutes

Servings 4

Calories 485 kcal

Author Toni Dash

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the pan in the oven and cook for 15 minutes.
6. 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 Facts

Sheet Pan Spicy Pork Chops with Brussels Sprouts and Sweet Potatoes Recipe

Amount Per Serving

Calories 485 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g25%

Cholesterol 114mg38%

Sodium 1348mg56%

Potassium 1518mg43%

Carbohydrates 44g15%

Fiber 9g36%

Sugar 16g18%

Protein 43g86%

Vitamin A 17451IU349%

Vitamin C 101mg122%

Calcium 137mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published: March 9, 2017

Spicy Baked Pork Chops are fast and easy to make with a spicy-sweet sauce!