Baked Pork Chops & Sweet Potatoes Sheet Pan Supper
Whip up this quick-and-easy Baked Pork Chops & Sweet Potatoes Sheet Pan Supper it will totally remind you how much you love sweet potatoes! And remind you how much you love easy one-pan dinners.
Sweet potatoes are one of those things I seem to forget how much I love until I make them. You know, you finally kind of randomly make a sweet potato dish, take a bite, and say to yourself in your head, "Man this is good ... I love sweet potatoes. WHY don't I make them more often?"
I guess I just forget.
But this baked Pork Chops & Sweet Potatoes Sheet Pan Supper sure reminded me that I totally love sweet potatoes. Especially when they're oven-roasted to bring out even more of their natural sweetness. And boy, do they sure pair wonderfully with pork.
Just tossed with a little seasoning and baked all on one pan, enjoying this dish truly couldn't be any easier.
For this quick-and-easy dinner, I start by giving some fairly-thick-cut boneless pork chops a quick marinating in pineapple juice or dry white wine, which tenderizes the meat while adding a subtle hint of flavor. While the chops marinate, I peel and slice a couple of onions and a couple of sweet potatoes.
Once sliced, season up the onions and potatoes with a bit of salt, pepper, and dried sage ... then spread them out on a rimmed baking sheet and give them a little head start roasting in the oven.
Once the vegetables have roasted about 25 minutes, add the pork and roast for about 15 minutes more. And that's it! A tasty dinner ... baked up easily all in one pan ... is ready to hit the table.
And if you're anything like me, this tasty dinner will help you remember how much you love sweet potatoes!
Ingredients
- 4 (1-inch thick) slices pork loin or boneless pork chops
- 1 c. pineapple juice {or dry white wine}
- 1 T. soy sauce
- 2 large yellow onions, cut in 1/2-inch thick rounds
- about 1 lb. small sweet potatoes, peeled & cut in rounds
- 3 T. extra-virgin olive oil
- 1/2 tsp. kosher salt {or sea salt}
- 1/2 tsp. dried sage
- 1/8 tsp. ground black pepper
- additional kosher salt & black pepper for seasoning the pork
- Combine pineapple juice and soy sauce in a shallow dish. Pierce pork all over with a fork; place in pineapple mixture and turn to coat. Set aside to marinate for about 25 minutes while you prepare & roast the potatoes and onions for this dish.
- Place sliced onion and sweet potatoes in a large bowl. Add extra virgin olive oil, salt, dried sage, and ground black pepper. Toss to coat.
- Arrange seasoned onions and sweet potatoes in a single layer on a rimmed sheet pan coated with non-stick cooking spray, leaving plenty of room between each item on the baking sheet. {For extra-easy clean-up, line the pan with foil before coating with non-stick cooking spray. After cooking, simply lift off the foil and discard.} Bake at 425 degrees for 20 minutes.
- Remove pork from pineapple mixture and pat dry with paper towels. Season pork on both sides with a sprinkling of kosher salt and black pepper. Add pork to the baking pan.
- Bake for an additional 12 to 15 minutes more, or until pork reaches desired doneness {I cook mine to an internal temperature of 150 degrees, as tested with a meat thermometer}.
Enjoy!
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