Talk about a weeknight-friendly meal: pork chops sauced with Frank’s RedHot® Buffalo ‘N BBQ Thick Sauce, baked up tender and juicy with onions and sweet potatoes. Best of all, it all comes together on a single sheet pan for easy cleanup.
2 medium sweet potatoes, peeled and cut into 1-inch/2.5-cm chunks (about 4 cups/1L)
4 bone-in center cut pork chops, about 1-inch
PREHEAT oven to 450°F (230°C). Line a large sheet pan with foil and spray with nonstick cooking spray. Toss onions and sweet potatoes with 1/2 cup (125ml) of the Sauce. Arrange in single layer on prepared pan.
BAKE 20 minutes. Remove pan from oven. Push veggies to one half of pan.
BRUSH pork chops on both sides with 1/2 cup (125ml) of the remaining Sauce. Place beside veggies on empty half of sheet pan.
BAKE 12 to 15 minutes longer or until pork is desired doneness and veggies are tender. Brush pork with remaining 2 tablespoons (30ml) Sauce before serving.