Description
A quick and easy weeknight dinner featuring juicy pork chops and roasted vegetables coated in a sweet and tangy honey mustard glaze, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 4 to 6 boneless center-cut pork chops (about 1 inch thick)
- 2 tablespoons neutral oil (avocado or canola)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon dry mustard powder
- 1 teaspoon apple cider vinegar
- 1 pound baby potatoes (Yukon Gold or red), halved
- 1 large head broccoli, cut into florets
- 1 medium red onion, sliced into wedges (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large 18×13-inch sheet pan with parchment paper or grease lightly with oil.
- Wash and dry potatoes and broccoli. Cut potatoes in half and broccoli into florets. Slice onion into wedges if using.
- Toss vegetables in a bowl with 1 tablespoon oil, salt, and pepper. Spread them on one side of the sheet pan.
- Pat pork chops dry with paper towels. Season both sides generously with salt and pepper. Place on the other side of the sheet pan, leaving space between chops.
- In a small bowl, whisk together Dijon mustard, honey, minced garlic, dry mustard powder, apple cider vinegar, and remaining 1 tablespoon oil.
- Roast the pan in the oven for 10 minutes.
- Remove pan from oven. Brush pork chops and vegetables generously with the honey mustard glaze.
- Return pan to oven and roast for another 10-12 minutes, or until pork chops reach an internal temperature of 145°F (63°C).
- Remove from oven and let pork chops rest for 5 minutes before serving.
- Serve chops and veggies, drizzling with any remaining glaze from the pan.
Notes
Do not skip the resting step for the pork chops to ensure they remain juicy. Use a meat thermometer to avoid overcooking; pork is done at 145°F. If your oven runs hot, cover the pan with foil for the last 5 minutes to prevent the glaze from burning. For a lighter meal, add more broccoli and fewer potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop and 1/2
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 3
- Protein: 32
Keywords: sheet pan dinner, pork chops, honey mustard, weeknight dinner, easy recipes, one pan meal, healthy dinner, family friendly