This post was originally published on Robust Recipes in 2017. It has been updated for a better user experience. Enjoy.
I’ve written more than 500 recipes for this blog, and I treat each one with care before sharing it with you. Some recipes become regulars in our kitchen, and this Sheet Pan Maple Pork Chops with Apples and Cabbage is one of those seasonal favorites.
As a food blogger I’m always developing new dishes, so I don’t often repeat published recipes—except for a few staples. Still, I don’t mind convenience foods on busy weeks. Even so, a handful of my older recipes return to rotation every season. This maple pork chop dish is an autumn go-to that I make at least once each fall. It’s simple, comforting, and reliably delicious.
Why I make this maple pork chops recipe every fall
- Ready in about 30 minutes.
- One-pan meal.
- Quick cleanup.
- Flavors that feel like fall—maple and roasted apples.
- Complete meal: protein plus veggies on the same sheet pan.
- Very easy to prepare.
The method is straightforward: whisk a maple marinade in a bag, add the pork chops and let them marinate for at least 10 minutes (longer—up to 48 hours—will boost flavor). Chop cabbage, apples, and onion, spread everything on a sheet pan, drizzle with the reserved marinade, and roast for about 20 minutes. That’s it.
Ingredients for sheet pan maple pork chops
- Real maple syrup
- Avocado oil (or grapeseed oil)
- Dijon mustard
- Balsamic vinegar
- Kosher salt
- Black pepper
- Pork chops (about 1.5 pounds)
- Firm baking apples (3 medium)
- Green cabbage (1/2 head)
- Yellow onion (1/2)
These simple ingredients yield a cozy, fall-inspired dinner that’s perfect for a weeknight but attractive enough for guests. The maple marinade keeps the pork tender and juicy while the apples roast and caramelize, the onion softens, and the cabbage retains a pleasant crunch—sweet and savory in balance.
The pork develops a light maple glaze in the oven, the apples become sweet and tender, and the cabbage provides texture. If you’re not usually a pork fan because it dries out easily, this marinade should change your mind—the syrup, oil, and mustard help keep the meat moist and flavorful.
More 30-minute, one-pan meals
- 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
Description
Maple pork chops are roasted on a single sheet pan with apples and cabbage for an easy, flavorful 30-minute weeknight meal. The maple marinade keeps the pork juicy and adds a warm fall flavor profile.
Ingredients
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 (Gala, Honeycrisp, Jonathan, or Fuji), sliced into 1-inch pieces
- 1/2 head green cabbage, cut into large chunks
- 1/2 yellow onion, sliced
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Marinade the pork: In a resealable plastic bag combine the maple syrup, oil, Dijon mustard, balsamic vinegar, salt, and pepper. Mix well by pressing the bag so the ingredients combine. Add the pork chops, seal the bag, and massage the marinade over the meat. Let sit for at least 10 minutes while you prep, or refrigerate 2 to 48 hours for deeper flavor.
- Prepare to roast: When ready to cook, remove the pork from the fridge and preheat the oven to 400°F (200°C). Let the meat come slightly toward room temperature as you prepare the vegetables.
- Chop the veggies: Slice the apples, chop the cabbage into large pieces, and slice the onion. Spread the vegetables in an even layer on a large rimmed baking sheet, leaving space for the pork chops.
- Optional sear: For extra color, heat a heavy skillet over medium-high heat with a little oil. Remove pork from the marinade (reserve the marinade), let excess drip off, and sear the chops 2–3 minutes per side until browned. Transfer the chops to the baking sheet. This step is optional but adds color and flavor.
- Roast: Arrange the pork chops in the center of the sheet pan. Toss the veggies with enough reserved marinade to lightly coat them, and spoon a little over the pork. Discard any remaining marinade. Season everything with a little extra salt and pepper. Roast for 15–20 minutes, until the pork reaches 145°F (63°C) and the apples and cabbage are tender.
- Rest and serve: Let the pork rest 5 minutes before slicing. Transfer chops, apples, and cabbage to a platter or individual plates, garnish with parsley if desired, and serve immediately.
Notes
Maple syrup: Use real maple syrup for best flavor—not imitation pancake syrup.
Marinating time: Ten minutes works for a quick weeknight meal, but marinating longer (a few hours or overnight) enhances flavor.
Searing: Searing the chops first gives extra color and texture. It’s optional—skip it to save time or keep this strictly one-pan.