Name: Bacon-Wrapped Pork Chops Sheet Pan Dinner
Prep time: 15 min
Cook time: 25 min
Ingredients: 4 boneless pork chops; 8 slices regular thin-sliced bacon (2 per chop); Pinch of salt; ¼ cup brown sugar (packed); ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon parsley; ¼ teaspoon black pepper; 1 bag frozen diced sweet potatoes; 2 apples (Gala, Granny Smith, or whatever you have on hand); 1-2 tablespoons olive oil; About a pinch and a half of salt

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This is the kind of supper that looks like you fussed over it — but you really didn’t. Tender, juicy pork chops wrapped in crispy bacon, brushed with a sweet-and-savory brown sugar rub, and roasted right alongside sweet potatoes and apples on a single sheet pan. There’s about fifteen minutes of hands-on work, then the oven does the rest. And because everything cooks together, there’s hardly any cleanup. It’s hearty, it’s comforting, and it comes together in about an hour from start to finish — exactly the kind of meal you want on a busy weeknight.

The Dinner I Reach For on a Busy Night

I love a meal where the oven does most of the work, and this one does just that. This is another one of our one-pan dinners, where we get everything onto a single sheet pan and let it all cook together — pork chops on one side, sweet potatoes and apples on the other.

Now, I’ll let you in on something I just recently discovered: they sell frozen sweet potatoes that are already diced up for you. I’d never bought them before I started working on this recipe, and let me tell you, they are such an easy, quick way to get a side dish on the table. No peeling, no chopping. They go straight onto the pan.

There’s one little trick that makes this whole thing work, and I’ll show you in the video — I divide the sheet pan into two sections with a little foil divider so the two sides stay self-contained. The reason is the bacon. As those bacon-wrapped chops cook, they render off a good bit of grease, and if all that grease ran over into the sweet potatoes and apples, they’d turn steamy and mushy instead of nicely roasted. The divider keeps everything just where it should be.

When I pulled this out of the oven and we sat down to eat it, the pork chops cut so easily — that bacon really helps keep them juicy on the inside. And I loved that combination of the spices in the rub with the brown sugar on top, just that little hint of sweetness. That is a really good pork chop. And the bacon, of course — well, who couldn’t like the bacon?

Bacon-Wrapped Pork Chops With Sweet Potatoes & Apples

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Servings: 4

Ingredients

For the pork chops:

4 boneless pork chops
8 slices regular thin-sliced bacon (2 per chop)
Pinch of salt

For the brown sugar rub:

¼ cup brown sugar, packed
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon parsley
¼ teaspoon black pepper

For the sweet potatoes and apples:

1 bag frozen diced sweet potatoes
2 apples (Gala, Granny Smith, or whatever you have on hand)
1–2 tablespoons olive oil
About a pinch and a half of salt

Instructions

Heat your oven to 425°F. Go ahead and get it preheating while you prep everything else. That high heat matters — I’ll explain why in a minute.
Get your pan ready. Line a sheet pan with foil, and here’s the key step: use a second piece of foil to make a little divider down the middle, separating the pan into two sections. You want the pork chops on one side and the sweet potatoes and apples on the other, kept apart so they don’t run into each other. Give the whole thing a quick spray of cooking spray so everything releases easily once it’s done.
Season and wrap the pork chops. Sprinkle just a pinch of salt over the chops — you don’t need much, because the rub adds flavor and the bacon is plenty salty on its own. Then wrap each chop in two slices of bacon. Use regular thin-sliced bacon here, not the thick-cut kind. You want the bacon to cook through and get crispy, and thick bacon just won’t do that in the time we have.
Make the brown sugar rub. In a small bowl, stir together ¼ cup packed brown sugar, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon parsley, and ¼ teaspoon black pepper. Easy to remember — everything but the brown sugar is just a quarter teaspoon. Give it a quick mix so the seasonings are spread throughout.
Rub the chops. Divide the rub evenly between the four bacon-wrapped chops, and mash it in good all over the top of each one. That’s going to give them such a good flavor. Set the chops on their side of the pan.
Prep the sweet potatoes and apples. On the other side of the pan, add your frozen diced sweet potatoes. Core and slice your apples into wedges, then cut them into pieces — leave the apples just a little bigger than the sweet potato pieces. The apples cook faster, so the larger size helps everything finish at the same time. Drizzle 1–2 tablespoons of olive oil over the sweet potatoes and apples, sprinkle on about a pinch and a half of salt (the salt draws the flavor out and keeps them more savory than sweet), and toss with your hands until everything’s coated. Level it out so it bakes evenly.
Bake at 425°F for 10 minutes. The high heat is all about those frozen sweet potatoes — because they’re frozen, they hold extra moisture, and the high heat drives that moisture out quickly so they roast instead of going mushy.
Turn the oven down to 400°F and bake 10 more minutes. At the 20-minute mark, give the veggies a quick stir with a spatula — you don’t have to move everything, just turn them a bit so they cook evenly.
Broil to finish. Turn the broiler on high and broil for about 3–4 minutes to get the bacon really crispy. Keep an eye on it so it doesn’t go too far. You’ll see how much grease has rendered off the bacon — and that’s exactly why we kept the two sides separated.
Plate and serve. The veggies should be fork-tender and the pork chops tender and juicy. Plate up a chop with a scoop of sweet potatoes and apples on the side, and enjoy.

Frequently Asked Questions

Do I need bone-in or boneless pork chops for this recipe? Either works. Boneless chops are a little easier to wrap with bacon and tend to cook a touch faster, while bone-in chops can stay extra juicy. If you use bone-in or very thick chops, just check that they reach 145°F in the center and give them a few extra minutes if needed.

Why thin-sliced bacon instead of thick-cut? Because the bacon needs to cook through and get crispy in the same time the pork chops cook. Thick-cut bacon won’t render and crisp fast enough, so you’d end up with chewy, underdone bacon. Stick with regular thin-sliced for this one.

Can I use fresh sweet potatoes instead of frozen? Yes. The frozen diced ones are just a time-saver — no peeling or chopping. If you use fresh, peel and dice them small (about the same size as the frozen pieces), and know they may need a few extra minutes since they don’t carry the same moisture. The high-heat start still helps them roast up nicely.

What kind of apples are best for this? Whatever you have on hand will work. I used Gala apples, but Granny Smith are a great choice for baking because they hold their shape and bring a little tartness to balance the sweetness. Honestly, any firm apple will do.

Why do I cut the apples bigger than the sweet potatoes? Apples cook faster than sweet potatoes, so cutting them into slightly larger pieces helps everything finish at about the same time. If you cut them the same size, the apples may turn to mush before the potatoes are tender.

What’s the foil divider for? Can I skip it? The divider keeps the rendered bacon grease from running into the sweet potatoes and apples. Without it, the grease pools under the veggies and steams them instead of letting them roast, leaving them soggy. It’s a quick step that makes a real difference — I’d keep it.

Do I have to broil at the end? You don’t have to, but I’d recommend it. The broiler is what takes the bacon from just-cooked to really crispy. Just watch it closely — broilers work fast, and 3–4 minutes is usually all you need.

What temperature should the pork chops be? Pork is safely cooked at an internal temperature of 145°F, measured at the thickest part. Let the chops rest a few minutes before cutting in so the juices settle.

Can I make this ahead or use leftovers? This is best fresh out of the oven when the bacon is crispy. Leftovers keep in the fridge for 3–4 days. Reheat in a hot oven or air fryer rather than the microwave so the bacon crisps back up instead of going soft.

Can I add other vegetables to the pan? Sure. This is a forgiving recipe. Carrots, parsnips, butternut squash, or Brussels sprouts would all roast nicely on the veggie side — just keep them around the same size as the sweet potatoes so everything cooks evenly, and remember to keep them on their own side of the divider.

Did you make this recipe? We’d love to hear how it turned out for your family! Leave a comment below or send us your version — we just might feature it in a future video.

And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.