If you’re looking for a quick yet flavorful dinner idea, I’ve got you covered with these Sheet Pan Pork Chops with Roasted Grapes and Fennel. This imaginative meal elevates pork chops to a whole new level! The combination of flavors which also include thyme, rosemary, and Dijon mustard, will delight the palate and the dish is ready to devour in around 30 minutes!
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
Sheet Pan Pork Chops
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Sheet pan pork chops with roasted grapes and fennel is a quick and easy weeknight dinner that will leave you feeling satisfied. The dish is full of flavor from the juicy, tender meat to the aromatic fennel and sweet grapes.
Thanks to its easy prep and minimal cooking time on one sheet pan it takes just minutes to put together!
This recipe is perfect for when you need an uncomplicated meal that can be whipped up quickly but still tastes amazing.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Thick-Cut, Bone-In Pork Chops (approximately 1″/2.5cm thick)
- Fresh Produce – Fennel Bulb, Shallots, Red Seedless Grapes, Rosemary
- Dried Thyme
- Dijon Mustard
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Pork Chops
One of the hero ingredients in this dish is pork chops, so here are some more recipes using the same:
- Amazing Pecan Crusted Pork Chops with a Fresh Plum Sauce
- Apple and Rosemary Stuffed Pork Chops
- Maple-Balsamic Pork Chops in 20 Minutes!
More Sheet Pan Recipes
Looking for more sheet pan dinners to make? Check these recipes out next:
- Sheet Pan Balsamic Chicken Breasts with Sweet Potato & Broccoli
- Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- Sheet Pan Lemon Garlic Shrimp & Asparagus
- For more consistent results, allow pork chops to sit at room temperature for 30 minutes prior to cooking.
- The chops are pan-seared before finished on the sheet pan. This is to give the chops a nice crust.
- If you prefer, you can skip the searing part and go direct to cooking in the oven – cook everything together for 20-25 minutes until the chops are cooked through.
How Do I Make Sheet Pan Pork Chops?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1 medium fennel bulb, thinly sliced
- 2 shallots, sliced
- 3 cups red seedless grapes
- 1 tsp dried thyme
- Sea salt and black pepper, to taste
- ¼ cup olive oil, divided
- 2 sprigs fresh rosemary
- 4 thick-cut bone-in pork chops (approximately 1” thick)
- 1 Tbsp Dijon mustard
- Preheat oven to 200°C/400°F/Gas 6.
- Arrange the sliced fennel, shallots, and grapes on a large, rimmed sheet pan. Sprinkle with dried thyme and season with salt and black pepper, to taste. Drizzle with 2 tablespoons olive oil and toss to combine. Nestle the rosemary sprigs amongst the vegetables and grapes. Place in the oven for 10 minutes.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Lightly brush the pork chops with mustard and season with salt and black pepper, to taste.
- Add the seasoned chops to the hot skillet and sear until a nice crust forms, approximately 3-4 minutes on each side.
- Transfer the pork chops to the sheet pan with grapes and fennel. Roast for 10-15 minutes, or until the chops are cooked through, but still juicy*, the fennel is fork-tender and the grapes are nicely blistered.
- Remove from the oven and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!
- *Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking.
- Never cook by time alone. You are cooking to a final internal temperature and not by the clock. The time estimates are provided for your planning.
- Pork should reach an internal temperature of 145°-150°F before serving.
- Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing it from heat.
- The internal temperature will continue to rise while the pork rests.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 213mgCarbohydrates: 26gFiber: 3gSugar: 20gProtein: 12g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: How to Cook the Most Amazing Oven Roasted Artichokes
- Soup: Slow Cooker Wild Rice & Mushroom Soup Recipe
- Salad: Iceberg Lettuce Wedge Salad with Bacon & Blue Cheese Dressing
- Side Dish: Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Beverage: Texas Margaritas with Raspberry Liqueur & Jalapeños!
- Dessert: Instant Pot Apple Cinnamon Cheesecake – The Ultimate Fall Dessert!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.