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Sheet Pan Spicy Pork Chops wtih Brussels Sprouts and Sweet Potatoes. An easy gluten-free one pan dinner that cooks in 30 minutes! - BoulderLocavore.com

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 12 hours 45 minutes
Servings 4
Calories 485kcal
Author Toni Dash


  • 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)


  • 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).


Calories: 485kcal | Carbohydrates: 44g | Protein: 43g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 1348mg | Potassium: 1518mg | Fiber: 9g | Sugar: 16g | Vitamin A: 17451IU | Vitamin C: 101mg | Calcium: 137mg | Iron: 4mg