These Sheet Pan Brown Sugar Pork Chops are boneless chops rubbed with brown sugar, chili powder, garlic salt, and paprika, then roasted on one pan with apples and butternut squash. This is an easy fall dinner your family will love.
The brown sugar caramelizes on the pork edges, and the apples soften and sweeten next to the squash.
This rub mixes my family's favorite spices. I can put it on just about anything, and my kids will eat it.
The chili powder and paprika keep the brown sugar from tasting like dessert. The apples and squash get their own share of the rub, so the whole pan tastes like fall.
Related Recipes
If you love the fall flavors in this recipe, you should try my Brown Sugar Pork Tenderloin, Sheet Pan Sausage and Acorn Squash, and Gluten Free Apple Crisp, too. Make the apple crisp for dessert the same night.
DELISH! I added some carrots and put leftover seasoning onto the veggies. This made a wonderful sauce. I don't usually print out the online recipes, but will be doing it this time as hubby wants this repeated.
Thank you.
- Lynn
Ingredients
- Pork chops - I buy boneless chops about ¾ inch thick. Bone-in chops work too and take the same time at the same thickness.
- Brown sugar - Light or dark both work. Dark brown sugar has more molasses and gives a deeper flavor.
- Chili powder, paprika, and garlic salt - These do most of the work in the rub. Smoked paprika works if you have it.
- Apples - Use a firm apple like Honeycrisp or Gala, so the slices hold their shape in the oven.
- Butternut squash - Cut it into small, even cubes so every piece cooks evenly. Pre-cut squash from the store saves you 10 minutes of peeling.
- Olive oil - Helps the rub stick and gets the squash browning.
See recipe card for quantities.
How to Make Sheet Pan Brown Sugar Pork Chops
Heat the Oven to 425°F
A bare sheet pan gives you more browning. Parchment paper makes cleanup easier. Use whichever you like.
Mix the Rub
Stir the brown sugar, chili powder, garlic salt, paprika, kosher salt, and pepper together in a bowl. Set about 2 tablespoons aside in a separate bowl for the apples and squash.
Roast the Apples and Squash First
Toss the apples and squash with the reserved rub and 1 tablespoon of olive oil. Spread them on the sheet pan and roast for 10 minutes. Squash takes longer than pork, so this head start gets it tender.
Coat the Pork Chops
While the produce roasts, press the remaining rub onto both sides of each pork chop. Discard any rub left in the bowl, since it touched raw pork.
Bake Until the Pork Reaches 145°F
Push the apples and squash to the sides of the pan and add the pork chops. Drizzle the chops with the last tablespoon of olive oil. Bake 15 to 18 minutes for ¾-inch chops, until a thermometer in the thickest part reads 145°F. Let them rest 3 minutes before cutting.
Cooking Times by Thickness
Bake at 425°F and start checking with a thermometer at these times. Take them out at 145°F.
- ½ inch - Start checking at 8 minutes.
- ¾ inch - 15 to 18 minutes. This is the size I buy.
- 1 inch - Start checking at 18 minutes.
- 1 ½ inches or thicker - Start checking at 25 minutes.
Bone-in and boneless chops of the same thickness take about the same time.
Pro Tips
- Use a meat thermometer - It's the only way to know the pork is done without cutting into it. Pull the chops at 145°F.
- Pat the chops dry first - The rub sticks better to dry meat, and you get more browning.
- Give everything room - Spread the apples and squash in a single layer. Crowded pieces steam instead of roast.
- Let the pork rest - Three minutes on the pan keeps the juices in the meat instead of on your cutting board.
- Watch the edges - Brown sugar can go from caramelized to burnt fast. If your oven runs hot, start checking a couple of minutes early.
Variations
Swap in what you have on hand.
Smoky - Use smoked paprika and add a pinch of cayenne for more heat.
Sweet Potato - Use cubed sweet potatoes in place of the butternut squash. Cut them the same size.
Pears - Use firm pears in place of the apples.
Bone-In - Use bone-in chops of the same thickness and keep the same cook time.
Equipment
- Half sheet pan (18 x 13 inches) - It's big enough to hold six chops and the produce in a single layer. A smaller pan crowds everything, and the squash steams.
- Instant-read meat thermometer - Use this to check when the pork hits 145°F.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Freeze the cooked pork chops for up to 3 months. Reheat in a 350°F oven until warmed through.
FAQ
Coat the chops in a mix of brown sugar and spices, then bake at 425°F until they reach 145°F. For ¾-inch chops, that's 15 to 18 minutes.
It caramelizes in the oven and gives the pork a sweet, browned crust. Pair it with salt and spices so it doesn't taste too sweet.
Sure. Bone-in chops of the same thickness take about the same time. Check the meat next to the bone with a thermometer.
Cook to 145°F, then rest for 3 minutes. That's the USDA safe temperature for pork chops.
You can. Cut them into cubes the same size as the squash and roast them for the same 10 minutes before the pork goes in.
Sheet Pan Brown Sugar Pork Chops
Ingredients
- 6 boneless pork chops
- ¼ cup brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoon olive oil, divided
- 1 apple sliced
- 2 cups butternut squash, diced
Instructions
- Preheat oven to 425°.
- Mix the brown sugar, chili powder, garlic salt, paprika, kosher salt, and pepper in a bowl. Set about 2 tablespoons aside in a separate bowl.
- Toss the apples and squash with the reserved rub and 1 tablespoon olive oil. Spread on a sheet pan and roast for 10 minutes.
- Press both sides of each pork chop into the remaining rub. Discard any leftover rub.
- Push the apples and squash to the sides of the pan and add the pork chops. Drizzle the chops with the remaining 1 tablespoon olive oil.
- Bake 15 to 18 minutes for ¾-inch chops, until the pork reaches 145°F. Rest 3 minutes before serving.
Equipment
Notes
- A bare sheet pan gives you more browning. Parchment makes cleanup easier.
- Bone-in chops of the same thickness take the same time.
- For gluten free, check the labels on your chili powder and garlic salt.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Mary Ann @ thebeachhousekitchen says
So easy and so delicious! And perfectly fall Karen! Can't wait to give this one a try!
Karen Kelly says
Thanks Mary Ann! xo
rebecca | DisplacedHousewife says
I'm obsessed with easy, one-sheet dinners...and September is always so crazy busy. This sounds perfect!!! xoxo
Karen Kelly says
Why is September so crazy? I always tell myself this year is going to be different and then we keep saying yes...to everything!
Dawn @ Girl Heart Food says
One pan dinners are the best! Minimal clean up is always a good thing! I've jumped right into Fall too. My absolute favourite season, especially the food. This one looks delish. Love the combination of apple and squash. Can't wait to try this one 🙂
Karen Kelly says
Bring on fall! Thanks Dawn.
Alida | Simply Delicious says
Thanks so much for taking part in the collaboration Karen. This pork chop recipe is definitely on my to-make list, it looks delicious!
Karen Kelly says
Thank you Alida! It was so much fun!
Lisa says
I bought the ingredients to make this tonight. One question though, do you peel the squash first?
Karen Kelly says
Yes Lisa, you peel the squash first. I bought mine already chopped. Make sure they are similarly small sized so they cook at the same rate. Thanks for your comment!
Lisa at celebrate creativity says
Karen, these look so colorful and delicious. I've been looking for ways to dress up simple pork for something new.
Lovely photos and recipes and everything is a pleasure to browse.
Happy weekend!
Karen Kelly says
Thanks Lisa. So nice to see your smiling face here!
Phi @ The Sweetphi Blog says
Totally love sheet pan suppers because they make life so much easier. This pork chop one - yum, adding it to my menu!
Raymund says
Love the nice combination of flavours here
Amber says
I tried this last night and my family devoured it! I used sweet potato instead of squash. SOOOOO Good! and the cleanup is so easy!
Karen Kelly says
Great! Thanks so much for coming back to let me know!
Joann Biermann says
absolutely delicious. Putting this in our regular menu list.
Karen Kelly says
Thanks for letting me know!
LYNNE S says
DELISH! I added some carrots and put leftover seasoning onto veggies. This made a wonderful sauce. I don't usually print out the online recipes, but will be doing it this time as hubby wants this repeated.
Thank you.
Karen Kelly says
I really appreciate you taking the time to leave a review and let readers know. So happy you liked it!
Mary Lattig says
Wow was this delicious! I made it exactly as written except I made 2 porkchops, not 6, and rubbed the olive oil on the porkchops before seasoning. I tossed the squash and apple in olive oil before adding the seasoning to them. I did not use additional olive oil past that. So easy and absolutely better than a restaurant meal. If I was making more porkchops I would increase the seasoning mix and veggies, the listed amounts were perfect for a generous meal for 2.