Stupid-Easy Recipe for Sheet Pan Honey Mustard Pork Chops with Roasted Veggies (#1 Top-Rated)


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

Preheat the oven to 400°F.

3.2 Prep

Line an extra-large baking sheet with parchment paper.

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.

Trim the bottoms from the Brussels sprouts and cut in half. Cut larger sprouts into quarters. Transfer to a gallon-sized zip-top bag.

Slice the carrots on a diagonal 1/4 inch thick. Add to the bag with the Brussels sprouts.

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.

Transfer the vegetables to the baking sheet and arrange in an even layer. Discard the zip-top bag.

3.3 Oven

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

Sprinkle the pork chops with the salt and black pepper.

Add the pork chops to the bowl of the honey-mustard dressing. Flip with a rubber spatula to coat all sides.

3.5 Stove

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

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

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

Check to see that dish is done. Remove from oven or add time as needed.

3.9 Serve

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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