Sheet Pan Spicy Pork Chops with Sweet Potatoes and Apples

Our dishwasher is currently broken, so I've been avoiding lots of dishes. While the crockpot is convenient, I'm pretty over it. Sheet pan meals can always save the day! Plus, you don't have to set a reminder to throw dinner in the crockpot. Season some porkchops, chop the sweet potatoes and apples then BAM! dinner is done in 30 minutes. The great thing about porkchops is that you can get creative with whatever seasoning you'd like to use. You want spicy? Go with Scorching Afternoon or Crisp Afternoon... or a little bit of both! Want something more mild? Give Slow Noon a whirl! Sweet potatoes and Apples with Hickory Honey BBQ seasoning might be my new favorite combination. 

PROVISIONS
3 large sweet potatoes, peeled and diced small
2 tablespoons olive oil
1/2 teaspoon kosher salt
1-2 tablespoons Scorching Afternoon (Spicy Mustard)
1-2 tablespoons Mellow Dusk (Hickory Honey BBQ)
4 pork chops at least 1 inch thick
1 large apple (or 2 small apples), diced

PREP
1. Preheat the oven to 425°F and line sheet pan with parchment paper or aluminum foil.
2. Spread the sweet potatoes on a large sheet pan and drizzle with olive oil, salt and pepper. Roast in the preheated oven for 15 minutes.
3. While they’re roasting, prepare the pork chops. Rub Scorching Afternoon into both sides of the pork chops.
4. When the potatoes are done, push them to one side then place the pork chops on the other side. Add the apples to the sweet potatoes and toss with Mellow Dusk. Roast again for 12-15 minutes or until the sweet potatoes are tender and the pork reaches an internal temperature of just before 145°F to account for carryover cooking. Cook time will vary based on the size of the pork chops.