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!
Taylor says
So easy and delicious with amazing fall flavors! Yum!
Lori says
Made this tonight. It was better then I hoped for. My family asked for more brussel sprouts. Thank you !
Maggie says
I didn’t make the pork chops, just the sweet potatoes and Brussels sprouts – loved it! They were great! I will definitely make again and will certainly try the pork chops too! Thanks!
Jane E. says
I used the spice rub on pork steaks that we grilled outside. They were delicious!! I only had time to marinate them for about 3 hours but the flavorful combination of spices came through with just the right amount of heat. The Brussels sprouts and sweet potatoes went into a plastic bag to mix and mingle and then baked to become a perfect side dish. I really liked the addition of the brown sugar giving it just the right amount of sweetness and a different taste than I’m used to. Thank you for all your creative recipes!
Toni Dash says
So glad you liked it! Thank you for taking time to leave your thoughts Jane.
Colleen Cayes says
Even though I just finished work at 8 pm, I turned on the oven and started cooking this tonight. I marinated the pork chops yesterday, and they smell so good! Nothing is going to stop me from eating this tonight, even if it’s a lot later than normal. Thank you for such a fun and easy and delicious meal.
Ashleigh says
I love that your recipes always have so much flavor!!We haven’t had the best luck with pork lately, I should just cut my own chops! These are perfect for a busy weeknight–sheet pan meals are the best!
Toni Dash says
I love that YOU love all that flavor Ashleigh! Now that I too realize I could be cutting my own chops it gives flexibility to the thickness and deciding what you use them for (e.g. cutting them thinnner for a different recipe). I feel so empowered!
Louise Bishop says
Sheet pan recipes are the best. I haven’t seen one for chops yet, but this one looks very tasty.
Karrie Truman says
I am definitely OK with you sharing more than one pork chop recipe. They have never been my favorite to prepare and I’m loving your ideas!
Toni Dash says
Oh good, Karrie, thank you! It felt like a pork-heavy recipe week LOL. Delicious but lots-o-pork.
Our Family World says
I love spicy foods! They look great and it’ll only take 30 minutes.
Myrah Duque says
Oh so good! It does pay to prepare meals ahead of time, it saves so much time. I marinate meats the night before, this way they taste even better.