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Sheet Pan Supper: Pork Chops with Sweet Potato and Pepper Jelly Glaze

Pork Chops with Sweet Potato and Pepper Jelly Glaze
Sheet Pan Supper: Pork Chops with Sweet Potato and Pepper Jelly Glaze

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at

Pork really is what’s for dinner. Especially tasty are the sweet potatoes and gingery pear roasted up on the side, pleasing kids of all ages. If you haven’t tried them, thicker cut pork chops are juicier and more fun to eat than thinner cuts. You’ll be amazed at the savory difference between a 1/2-in [12 mm] cut and a 1-in [2.5 cm] cut. Skinny isn’t always a good thing.

It’s that easy: Today’s pork is lean and clean and the trick to making a juicy chop is simple. Just don’t overcook it. Cook pork chops to an internal temperature of 145°F. The temperature will continue to climb as it rests for a nice rosy middle. Looking for more easy sheet pan suppers?

Pork Chops with Sweet Potato and Pepper Jelly Glaze

Hands-on time: 20 minutes
Start-to-Finish: 45 minutes
Serves 4-6


  • 1 1/2-lb sweet potatoes
  • 3 pears
  • 1 shallot, chopped
  • 1-in piece of ginger root
  • 3 branches fresh thyme
  • 1 tablespoon olive oil
  • 1 teaspoon salt plus more for sprinkling
  • Freshly ground black pepper
  • 6 pork chops: 1-in thick, rested at room temperature for 30 minutes.
  • 2 tablespoons pepper or apple jelly


  1. Preheat the oven to 425°F.
  2. Line a sheet pan with foil and preheat it in the oven.
    On a large cutting board, dice the potato into 1-inch cubes. Peel and core and dice the pears and cut a little larger and transfer it all to a large bowl.
  3. Chop the shallot, peel and mince the ginger root and add them to the bowl along with the thyme (don’t worry you’re going to pull the stems out later), oil, 1/2 teaspoon salt and a few grinds of pepper. Mix it all together with your hands.
  4. Arrange the vegetables on the hot sheet pan, spreading them out so that they cook evenly. Roast the vegetables for 15 minutes.
  5. While the vegetables roast, sprinkle the pork chops with the remaining 1/2 teaspoon salt and a few grinds of pepper on both sides.
  6. Lay the pork on top of the vegetables and return to the oven for another 15 minutes, or until he pork reads 145°F [60°C] on an instant read thermometer and the potatoes are tender. Discard the thyme stems.
  7. Spread a layer of pepper jelly on the chops and run the pan under the broiler on the second highest position for 1 or 2 minutes to create a glaze. Rest the pork for at least 3 minutes to allow the juices to settle.
  8. Divide the vegetables and chops between heated plates and serve immediately.

Extra Hungry Kids?
Sprinkle 1 cup of thawed edamame over the potatoes just before broiling for two minutes to heat them up.

Adult Taste Buds?
Spread the adult chops with Asian plum sauce instead of jelly for a more complex flavor.

In the Glass
The fruity sweet potato and pear in this dish have me searching for a light red like Juramento Tempranillo.

Sheet Pan Supper Pork Chops with Sweet Potato and Pepper Jelly Glaze

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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