These Sheet Pan Brown Sugar Pork Chops will become a weeknight fall favorite for parents and kids alike. Easy to prepare and clean up with only one pan!
I wore my fleece jacket this weekend! Can you believe it? We were in Philly visiting family and it was a cool 60 degrees in the evening. I may have decided fall is my favorite season, but don’t tell summer. What’s better than 75 degrees during the day and 60 at night?
I have jumped into fall cooking with both feet. Out with fresh corn and peaches and in with sweet potatoes and spaghetti squash. I already hit the farmer’s market to get fresh apples for these Apple Pie Overnight Oats. Yum! I have so many ideas for fall recipes that I cannot wait to get started.
I am so excited to be bringing something extra special for you today. I have teamed up with my friend Alida Ryder over at Simply Delicious to bring you not one, but two one pot dinners. She made this delicious Creamy Cashew Chicken Curry. We both know how busy fall can be so we are here to help with these easy one pan wonders.
These simple pork chops are rubbed with some of my family’s favorite spices: chili powder, garlic salt, paprika and brown sugar. I can rub this mixture on just about anything and my kids will eat it. Add in some apples and butternut squash and these pork chops scream fall. I bought boneless pork chops but bone in works well too.
Ready in 25 minutes and only uses one pan? Yes, please.
- 6 boneless pork chops
- ¼ cup brown sugar
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp pepper
- olive oil
- 1 apple sliced
- 2 cups butternut squash, diced
- Preheat oven to 425°.
- Mix all spice ingredients together in a mixing bowl (sugar through pepper).
- Dip each side of the pork chops in the spice mixture and place on a sheet pan.
- Toss sliced apples and butternut squash in spice mixture and pour into a sheet pan.
- Drizzle pork chops and vegetables generously with olive oil.
- Bake for 25-30 minutes depending on the thickness of your pork chops. You want the internal temperature to reach 140 degrees.
- I lined my sheet pan with parchment but you don't need to. In fact, I think you get more browning if you put it on a naked sheet pan.