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Sheet Pan Brown Sugar & Rosemary Pork Chops With Apple, Onion & Fennel

A one-pan meal that's hearty, delicious and on your table in well under an hour. 

Course dinner
Cuisine American
Keyword apple, comfort food, fennel, onion, pork, pork chops, roast pork, sheet pan meal
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 365 kcal


  • 3 Pork Chops {Thick cut, bone-in}
  • 2 tbsp Brown Sugar
  • 2 tbsp Fresh Rosemary {chopped}
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 Yellow or Brown Onion {sliced}
  • 1 Red Apple {sliced}
  • 1 Fennel Bulb {sliced}
  • 4-6 Whole Garlic Cloves
  • 3-4 Sprigs Fresh Rosemary
  • 1/3 cup Chicken Stock
  • 2-3 tbsp Olive Oil


  1. Preheat an oven to 375 degrees. While the oven preheats, combine the brown sugar, chopped fresh rosemary, salt and pepper and rub them on each pork chop (just one side).

  2. Slice the onion, apple and fennel into similarly-sized slices and arrange on a sheet pan. Dress with olive oil and salt and pepper, to taste. Nestle the pork chops on the tray with the veggies - I like to make sure no veggies are underneath the chops. Sprinkle the rosemary sprigs and garlic cloves across the tray. 

  3. Bake everything for 30 minutes. After 15 minutes, add chicken stock. After 30 minutes, bump the temp to broil for an additional 3-5 minutes to caramelize the brown sugar and give the veggies a little char. Enjoy!

Recipe Notes

My chops were about 1.5-2 inches thick. Adjust your cooking time for thinner or thicker chops, as necessary.