Sheet pan pork chops with sweet potato and fennel make for the perfect easy one-pan dinner! You’re going to love how delicious the marinated pork chops are, and love how everything is cooked in one pan and how easy clean up is!

I’m really loving easy one-pan meals lately. During the busy week, the last thing I want to do is spend hours upon hours doing extra dishes.

One pan meals-sheet pan meals, that I can handle!

To make this sheet pan pork chops dinner, you marinate the pork in a mixture of maple syrup and whole grain mustard with a little bit of olive oil (you can marinate the pork chops overnight). Then you chop up sweet potatoes and fennel and add the veggies and marinated pork onto a sheet pan and bake it…and viola, you have yourself a healthy one pan sheet pan dinner!

I love that this is a secretly healthy dinner too. The sweet potato and fennel hash served as a side with a the juicy pork chop make for a gluten free meal you’re going to make on repeat.

Looking for more one pan or sheet pan meals? Here are some of my favorites, that are also really popular with others:

Sheet pan pizza (this one is a little more involved but omg so good)
One pan vegetarian dumpling stir fry (you can make this one with any kind of dumplings, it’s so good)
One pot Thai shrimp and quinoa (this one gets rave reviews all the time!)
Vegetarian sheet pan dinner (Mexican kale salad) (this always reminds me of healthy nachos)
Chicken and potatoes arugula salad (lemony and delicious, great sheet pan + salad recipe)

Hope you enjoy this easy pork chop dinner recipe!

Yield: 4

Sheet Pan Pork Chops Sweet Potato and Fennel Dinner

Name: Sheet Pan Pork Chops Sweet Potato and Fennel Dinner
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 4 boneless pork chops (about 3/4 inch thick); 3 Tablespoons pure maple syrup; 2 Tablespoons apple cider vinegar; 2 Tablespoons soy sauce (or tamari if gluten free); 2 Tablespoons whole grain mustard; 1 Tablespoon brown sugar; 1/2 teaspoon dry mustard (optional); 1/2 teaspoon salt; 2 sweet potatoes, peeled and cut into 1/2 inch cubes; 2 fennel bulbs, cut into 1/2 inch pieces; 2 Tablespoons olive oil; pinch of salt and pepper

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

4 boneless pork chops (about 3/4 inch thick)
3 Tablespoons pure maple syrup
2 Tablespoons apple cider vinegar
2 Tablespoons soy sauce (or tamari if gluten free)
2 Tablespoons whole grain mustard
1 Tablespoon brown sugar
1/2 teaspoon dry mustard (optional)
1/2 teaspoon salt
2 sweet potatoes, peeled and cut into 1/2 inch cubes
2 fennel bulbs, cut into 1/2 inch pieces
2 Tablespoons olive oil
pinch of salt and pepper

Instructions

In a zip lock bag (or in a container with a lid) combine pork chops and next seven ingredients (through the salt). Allow to marinate for 30 minutes or up to overnight.

Preheat oven to 425.

On a sheet pan (I like to line my baking sheet with a silicone baking mat or a sheet of aluminum foil) sprinkle sweet potato pieces and fennel pieces and nestle marinated pork chops in the middle/center of the sheet pan. Drizzle veggies with olive oil and a pinch of salt and pepper.

Bake for 25-30 minutes, or until the veggies are soft when poked with a fork and the pork has reached an internal temperature of 140. Remove from oven, allow to rest for 5 minutes, pork temperature will come up to 145 (a little pink in the inside of your pork is actually ok!!)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 508 Total Fat: 26g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 103mg Sodium: 1220mg Carbohydrates: 30g Fiber: 4g Sugar: 18g Protein: 40g