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Pork chop, sweet potato, fennel on white plate with fork

Sheet Pan Pork Chops Sweet Potato and Fennel Dinner

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!
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Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people

Ingredients

  • 4 pork chops boneless, 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 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

Serving: 1g | Calories: 508kcal | Carbohydrates: 30g | Protein: 40g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 103mg | Sodium: 1220mg | Fiber: 4g | Sugar: 18g