Sheet Pan Maple Pork Chops with Apples and Cabbage

This post was originally published on Robust Recipes in 2017. It has been updated for a better user experience. Enjoy.

this recipe

I have shared a lot of recipes here on the blog, over 500.

I give each recipe the care, and time it deserves to make it the best it can be, and then I release them out into the internet world; where they will hopefully be made, and shared by you lovelies. 

Then, I look at that recipe again when it’s relevant to share on a social media channel depending on the season. I fondly remember how delicious that recipe was and think,  ” I should make that again”.

The funny thing about being a food blogger is that yes, you cook a lot, always developing new recipes to share. However, it is rare you end up cooking a published recipe again, (aside from the staple recipes such as Greek yogurt dill dip, and instant pot whole chicken). It’s not that you didn’t enjoy it. It’s that creating new recipes takes up the majority of your cooking time.

People are surprised to learn that we do eat frozen convenience foods almost weekly. Yes, they the healthier frozen foods, but still, just because I enjoy cooking and do it for a living, doesn’t mean I ALWAYS want to cook every single meal I eat.

Yet, there are a handful of my older recipes that I do make on a regular basis. Or at least, once or twice a year, on a seasonal basis.

This maple pork chops recipe is one of them.

At least once a fall I make this recipe. Paul knows exactly which one I am referring to just by the title. That’s saying a lot, because he has a bad food memory.

It’s one of our favorites.

It was due for a little makeover. Improved photos, improved recipe, and improved SEO, so that hopefully more people will find it and fall in love with this recipe.

Everyone deserves a recipe that they look forward to making with the season’s change.

Why do I make this maple pork chops recipe every fall?

1. It only takes 30 minutes to make.
2. Only requires one pan
3. Quick clean up, because it only requires one pan
4. It tastes so much like fall – thanks to the maple marinade and the roasted apples.
5. It’s a complete meal all in one – protein and veggies are all there.
6. It’s easy to make!

Seriously, it couldn’t be any easier.

All you do is mix up the maple syrup marinade in a baggie, pop the pork chops in and let them marinate for at least 10 minutes. But, if you have time, let them marinate for 2 hours to 48 hours for even more flavor.

Then, you chop up the cabbage, apples, and onion and toss everything onto a huge sheet pan. Drizzle everything with the marinade and pop it into the oven for 20 minutes.

That’s all there is to it.

Ingredients for sheet pan maple pork chops:

• real maple syrup
• avocado oil
• Dijon mustard
• balsamic vinegar
• kosher slat
• black pepper
• pork chops
• firm baking apples
• cabbage
• onion

That’s all you need to make one simple, but tasty fall inspired meal. And all on one pan, perfect for a weeknight. 

Can’t beat that.

I know you will love my maple pork chops recipe.

You’ve got tender, juicy pork that’s infused with maple goodness. The pork chops get a little bit of a maple glaze treatment in the oven. The apples are sweet, tender, and a little caramelized from the maple, the onions are tender, and the cabbage is nice and crunchy. You’ve got the perfect balance of sweet and savory going on along with soft and crunchy. It satisfies all the senses.

The best part is that I think this recipe is impressive enough to be served to guests (post Covid- 19, of course. When it’s safe to have dinner guests again), but they won’t even know how simple it was to make. They will just think you spent hours in the kitchen.

I’ll let you in on a little secret.

I am usually not a huge pork fan. It often gets dried out and tough way too easily. Not this recipe. That marinade keeps the pork chops nice and tender, and moist. LOVE IT!!!

Take it from me, maple pork chops with apples and cabbage won’t disappoint.

More 30 minute 1 pan meals for busy weeknights:

• beef lettuce wraps with peanut sauce
• sheet pan chicken and asparagus with lemon tahini sauce
• sheet pan miso glazed salmon with broccoli
• sheet pan Italian sausage and peppers
• chicken broccoli stir fry
• sheet pan chicken fajitas

Sheet Pan Maple Pork Chops with Apples and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 3 to 4 1x
• Category: Entree, Red Meat, 30 Minutes, One Pan, 10 ingredients or less, easy
• Method: roasting
• Cuisine: Gluten Free, Dairy Free, egg free, nut free
• Diet: Gluten Free

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Description

Maple pork chops are roasted on one large sheet pan, along with apples and cabbage for a complete 30 minute meal. The maple marinade keeps the pork chops nice an juicy. A fall time favorite.

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Ingredients

Units USM Scale 1x2x3x

Maple marinade  & pork

• 1/4 cup + 2 tablespoons real maple syrup
• 1/4 cup avocado, or grapeseed oil
• 3 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1.5 pounds pork chops

Veggies

• 3 medium baking apples (such as gala, honey crisp, Jonathan, or Fuji), cut into 1 inch slices
• 1/2 head of green cabbage, cut into large chunks
• 1/2 yellow onion, sliced
• salt and pepper
• Optional: parsley, for garnish, if desired

Cook Mode Prevent your screen from going dark

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Instructions

1. Marinade the pork: To a gallon plastic resalable bag, add the maple syrup, oil, Dijon mustard, balsamic vinegar, salt, and pepper. Use your hand to squish everything around so that the marinade is well mixed. Add the pork chops to the bag, seal the bag, and squish the marinade around some more so that the pork is well coated. Place the bag in a dish to catch any leaks. Note: You can either marinade the pork for 10 minutes while you prep your other ingredients, if you’re in a hurry. Or you can pop it into the fridge and marinate it from 2 to 48 hours. Obviously the longer the pork marinates the more flavorful it will be, but if in a hurry as little as 10 minute can do the trick.
2. Prepare: When you are ready to cook the pork, remove the pork from the fridge to sit at room temp while your prepare the remainder of the meal. Preheat your oven to 400 degrees Fahrenheit.
3. Chop the veggies: Chop all the veggies as instructed above and add them to an extra large rimmed baking sheet. Spread them out making sure they are in an even layer and there is room for the pork chops.
4. Pan sear the pork chops: (optional step – see notes) – Heat a large cast iron skillet, or other heavy bottomed skillet over medium high heat. Add avocado oil to coat. Allow the pork chops marinade to drip off slightly (reserving the remaining marinade) and place the pork chops on the skillet. Cook for 2 to 3 minutes per side, or until a nice char has formed. Remove the pork and place them onto the baking sheet with the pork and apples.
5. Roast: Remove the pork chops from the marinade, being sure to reserve the marinade, place the pork chops directly onto the baking dish, in the center. Pour some of the marinade onto the veggies, tossing them to coat the veggies. You only want to use just enough to coat everything, but not so much that they are drowning in liquid. Use a spoon to spoon some marinade over the pork chops so that they are well coated, discard any remaining marinade. Sprinkle everything with a little salt and pepper. Roast for 15 to 20 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit and the apples and cabbage are tender.
6. Serve: Allow the pork to rest for 5 minutes. Transfer the pork to a serving platter, or serving plates along with the cabbage and apples. Garnish with chopped parsley, if desired and serve immediately.

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Notes

Maple syrup: Be sure to use real maple syrup, not pancake syrup.

Marinating time: I originally wrote this recipe to be a quick 30 minute weeknight meal, so marinating the pork for only 10 minutes works great. However, if you do have time to prep the marinade in advance the day before, or in the morning, that is what I recommend for ultimate flavor.

Optional step for searing the pork: I seared my pork in a cast iron skillet before cooking it fully on the baking sheet, to achieve extra color and texture for my pictures. This step did add extra flavor, and color. However, if you are in  a hurry it is totally okay to skip this step. I honestly would only do it if I am serving this recipe to any guests.

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