Sheet pan honey mustard pork with a delectable side of roasted vegetables — what’s not to love?
Satisfy your sweet tooth with this easy-to-make recipe for Sheet Pan Honey Mustard Pork Chops with Roasted Veggies.
1. Info for Sheet Pan Honey Mustard Pork Chops with Roasted Veggies
- Cook Time: 40 Min
- Total Time: 40 Min
- Servings: 4
- Calories: 446.94 kcal
2. Ingredients for Sheet Pan Honey Mustard Pork Chops with Roasted Veggies
- 3 Tbs. yellow mustard
- 2 Tbs. honey
- ¼ tsp. onion powder
- 1/8 tsp. garlic powder
- 1 ½ lbs. Brussels sprouts
- 2 medium carrots
- 1 Tbs. olive oil
- 1 ½ tsp. salt, divided
- Black pepper
- 4 boneless pork loin chops (1.5lb. each, about 1” thick)
- salt
- black pepper
- Non-stick cooking spray
3. Directions:
3.1 Preheat
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Preheat the oven to 400°F.
3.2 Prep
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Line an extra-large baking sheet with parchment paper.
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Add the mustard, honey, onion powder, and garlic powder to a medium mixing bowl and stir until combined and golden-brown in color. Set aside.
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Trim the bottoms from the Brussels sprouts and cut in half. Cut larger sprouts into quarters. Transfer to a gallon-sized zip-top bag.
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Slice the carrots on a diagonal 1/4 inch thick. Add to the bag with the Brussels sprouts.
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Drizzle olive oil into the bag. Add 1 tablespoon of the honey-mustard dressing, the salt, and black pepper. Seal the bag and shake until the vegetables are evenly coated.
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Transfer the vegetables to the baking sheet and arrange in an even layer. Discard the zip-top bag.
3.3 Oven
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Roast the vegetables on middle rack of oven until they are just able to be pierced with a fork, but not tender or soft, 7-8 minutes. While the vegetables roast, prepare the pork.
3.4 Prep
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Sprinkle the pork chops with the salt and black pepper.
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Add the pork chops to the bowl of the honey-mustard dressing. Flip with a rubber spatula to coat all sides.
3.5 Stove
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Set a large skillet over medium-high heat, and spray generously with nonstick cooking spray. Once the pan is hot, add the pork chops. Sear the pork chops for 2 minutes on one side until browned. Do not move them while they sear. Flip the pork chops and sear on the other side until browned, about 2 minutes more.
3.6 Prep
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Remove the baking sheet from the oven. Use a rubber spatula to push the Brussels sprouts and carrots away from the center of the sheet, and place pork chops in the space. Spoon any remaining honey-mustard dressing over the pork chops.
3.7 Oven
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Return the baking sheet to the oven and continue roasting until the vegetables are fork tender and the pork reaches an internal temperature of 145°F, 12-14 minutes.
3.8 Check
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Check to see that dish is done. Remove from oven or add time as needed.
3.9 Serve
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Allow the pork to rest on baking sheet for 3-4 minutes, then serve. Refrigerate leftovers for up to 2 days.
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