Sheet Pan Pork Chops with Apples and Rosemary

This sheet pan meal is one of my go-to recipes when I need a delicious dinner on the table without a lot of fuss. The combination of savory pork chops, tender apples, and aromatic rosemary is just fantastic, and the best part is that cleanup is a breeze. You really can't beat a one-pan wonder for busy weeknights, and even if you're new to cooking, you'll find this recipe incredibly straightforward.

Ingredients

• 4 (6-ounce) bone-in pork chops, about 1-inch thick
• 2 medium apples (such as Honeycrisp or Fuji), cored and cut into 1-inch wedges
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, dried rosemary, salt, and pepper.
3. Place the pork chops and apple wedges on a large baking sheet.
4. Drizzle the olive oil mixture over the pork chops and apples, ensuring everything is lightly coated.
5. Arrange the pork chops and apple wedges in a single layer on the baking sheet.
6. Roast for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the apples are tender.
7. Let the pork chops rest for a few minutes before serving alongside the roasted apples.