Sheet Pan Pork Chops with Sweet Potatoes
Everything cooks in the oven and in 30 minutes or less. I like to call this one of those dinners that require little effort but always deliver. There are little to no measurements with this recipe, so season to your taste and watch the video for inspiration if needed.
These Sheet Pan Pork Chops with Sweet Potatoes are the low-effort, high-reward 30-minute dinner that delivers comfort food perfection. Sweet potatoes roasted until tender and caramelized, broccoli roasted alongside, thin pork chops seasoned with steak seasoning and finished with a BBQ glaze. Plate it all together with butter on the sweet potato and BBQ drizzle on everything, and you have a balanced satisfying dinner with three components and zero stress.
I love this recipe because the staggered cooking approach lets you use one sheet pan (or two if you prefer) and still get everything cooked perfectly. Sweet potatoes need the longest cook time (20 to 25 minutes), so they go in first. Broccoli needs about 20 minutes, so it joins. Pork chops only need 8 to 10 minutes, so they go in last. Everything finishes together, and you plate a complete meal off the same baking sheet.
The BBQ sauce finish on the pork chops is the genius touch that ties everything together. Most BBQ pork chop recipes either marinate the meat in sauce (which makes it tough) or smother the meat in sauce before cooking (which burns). This method has you season with steak seasoning for the cook, then brush with BBQ sauce in the last minute, then cut into bite-size pieces and toss with extra sauce after cooking. The result is perfectly seasoned, perfectly cooked, perfectly sauced.
Holley's note says 'little to no measurements,' which is true. Season to taste, oil generously, and trust the process. Watch the video if you want visual reference, but you cannot mess this up. Serve with butter on the sweet potatoes and BBQ drizzle over everything for a complete meal that genuinely feels like very little work. Let's make it.
📝 Ingredients
- 1 pack of thin boneless pork chops
- 3 sweet potatoes, cut in half long ways
- Steak Seasoning
- Avocado Oil Spray or Extra Virgin Olive Oil (EVOO)
- BBQ Sauce
- 2 TBSP butter
- Salt/pepper to taste
- Broccoli, trimmed
- Garlic Salt
👩🍳 Directions
- 1
Preheat oven to 415. This dinner is done in 3 steps putting the longest cook time in the oven first.
- 2
Add sliced sweet potatoes face side up on a parchment lined baking sheet and spray with your avocado oil or EVOO and sprinkle with salt. Flip so they are face side down, and repeat the oil/salt step. Put in the oven for 20-25 minutes until soft.
- 3
Cut up Broccoli and season with oil/garlic salt and put in the oven on the same pan as the sweet potatoes, or separate and cook for 20 minutes total.
- 4
Remove Pork Chops from the package and pat dry. Spray with oil and add steak seasoning to both sides. Put in the oven for 8 to 10 minutes. Brush with BBQ sauce of choice, and put back in the oven for 1 minute. Remove from oven and cut into bite size pieces and add additional BBQ sauce, toss to coat.
- 5
To plate: Add sweet potato to plate and fluff up with a fork, then top with a little butter. Add a drizzle of BBQ sauce to the top of the sweet potato then add your bbq pork bites on top. Serve with a side of broccoli and enjoy!
Ingredient Notes & Substitutions
Thin boneless pork chops: One pack (about 4 chops). Thin chops (1/2 inch) cook fast. Bone-in or thicker chops work but adjust cook time.
Sweet potatoes: 3 medium sweet potatoes, cut in half lengthwise. Yams or Japanese sweet potatoes also work.
Steak seasoning: Generous sprinkle. Montreal Steak Seasoning is the classic.
Avocado oil or olive oil: For coating the sweet potatoes, broccoli, and pork chops. Avocado oil has a higher smoke point for the high-heat roast.
BBQ sauce: Your favorite brand. Sweet Baby Ray's, Stubb's, Bull's Eye all work. About 1/4 cup for glazing the pork and tossing the bite-sized pieces.
Butter: 2 tablespoons for finishing the sweet potatoes at the table. Real butter melts into the warm sweet potato beautifully.
Salt and pepper: Generous amounts.
Broccoli: 1 head trimmed into florets. About 4 to 5 cups.
Garlic salt: For seasoning the broccoli.
How to Store, Reheat & Freeze
Store all components in airtight containers in the fridge for up to 3 days. The pork chops absorb the BBQ glaze as they sit and become even more flavorful. Reheat in the microwave for 2 to 3 minutes, or warm gently in a 350 oven covered with foil for 10 minutes. Reheat sweet potatoes covered to retain moisture.
To freeze, the pork chops and sweet potatoes freeze well in airtight containers for up to 2 months. The broccoli loses texture in the freezer, so make fresh when serving. Thaw the meat and sweet potatoes overnight in the fridge before reheating.
What to Serve With Sheet Pan Pork Chops
This is a complete meal with protein, vegetable, and starchy side built in. To round out the table, a simple side salad with vinaigrette or a small fruit salad works great. Cornbread or dinner rolls for sopping up extra BBQ sauce. For drinks, a cold beer (lager or amber ale), iced tea, sweet tea, or root beer all pair beautifully with the BBQ flavor. For dessert, peach cobbler or chocolate brookie bars complete the comfort food vibe.
💡 Tips for Success
- Cut the sweet potatoes in half lengthwise, not into cubes. Halves roast into the perfect 'baked sweet potato' texture, soft inside and slightly caramelized outside.
- Spray BOTH sides of the sweet potato halves with oil and salt before roasting. Both sides get color and seasoning this way.
- Place sweet potatoes face-side down (cut side down) on the pan. This is where they caramelize hardest. The face-down side gets the most browning.
- Roast sweet potatoes at 415 for the high heat that caramelizes the natural sugars. Lower heat just dries them out.
- Cut broccoli into similar-sized florets so they roast evenly. Bigger pieces take longer.
- Season broccoli with oil and garlic salt. Salt and garlic on roasted broccoli is the magic combination that makes everyone love it.
- Pat the pork chops completely dry before seasoning. Wet chops do not crisp up and dont sear properly.
- Brush BBQ sauce on the pork chops in the LAST MINUTE of cooking, not before. BBQ sauce sugars burn fast. Last-minute glazing gives you that sticky, glazed finish without burning.
❓ Frequently Asked Questions
Can I use thicker pork chops?
Yes, but adjust the cook time. Thin pork chops (1/2 inch) need 8 to 10 minutes. Thicker pork chops (1 inch) need 15 to 18 minutes. Use a thermometer for safety, internal temp should be 145.
Can I use bone-in pork chops?
Yes. Bone-in pork chops add even more flavor. Adjust cook time slightly longer (10 to 12 minutes for thin bone-in, 15 to 20 for thick).
What kind of BBQ sauce works best?
Any you love. Sweet Baby Ray's is the crowd-pleaser. Stubb's is more authentic. Bull's Eye is bolder. Homemade is incredible if you have it. Pick based on whether you like sweet, smoky, tangy, or spicy.
Can I use other vegetables?
Absolutely. Brussels sprouts, asparagus, carrots, or zucchini all work great. Adjust cook times based on the vegetable. Hardier veg (carrots, sweet potato) need 20+ minutes. Softer veg (zucchini, asparagus) need 10 to 15.
Can I cook everything on one sheet pan?
Yes! The recipe is designed for this. Just start the sweet potatoes first since they need the longest. Add the broccoli next. Add the pork chops last. Everything finishes together.
How do I store leftovers?
Store the pork chops, sweet potatoes, and broccoli together or separately in airtight containers in the fridge for up to 3 days. Reheat in the microwave for 2 to 3 minutes.
Can I freeze it?
Pork chops freeze well for up to 2 months. Sweet potatoes also freeze well. Broccoli loses texture in the freezer, so make fresh. Thaw overnight in the fridge before reheating.
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