Sheet Pan Honey Mustard Pork Chops

Who here hates doing a bunch of dishes? I know I do, which is why I’m in love with sheet pan meals. These honey mustard pork chops are delicious and easy to make. Juicy pork chops, tender veggies, and a creamy mustard sauce you won’t be able to resist.

Sheet Pan Honey Mustard Pork Chops

Pork recipes are a little under-rated don’t you think? Evveryone is all about chicken and turkey, but I love a thick and juicy pork chop.

Every pork chop recipe I have really enjoyed was made on the grill. Baking them is so much easier in my opinion. Plus I hate having to fire up the charcoal for the grill. And it’s cold outside so this is easier in my opinion.

For all these reasons, I know you (and the whole family) are going to love this sheet pan pork chop dinner recipe. Juicy pork chops, a creamy sauce, and budget friendly!

And if sheet pan meals are your jam, check out this Greek Chicken, Baked Sweet & Sour Chicken, Lemon Honey Chicken, and a Sausage, Peppers, and Onions. Fewer dishes are always my jam!

Ingredients Needed

Pork chops – Boneless pork chops or substitute bone-in pork chops or pork tenderloin.

Potatoes – New potatoes or baby potaotes.

Vegetables – Fresh broccoli or Brussels sprouts.

Spices – Italian seasoning, paprika, garlic powder.

Garnishes – Fresh parsley, chives.

Pantry staples – Kosher salt, black pepper, olive oil.

Sauce ingredients – Dijon mustard, honey, soy sauce.

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​How to Make Honey Mustard Pork Chops

First: Preheat the oven to 400F. Spray sheet pan with nonstick spray or cover with aluminum foil.

Second: In a small mixing bowl, combine the spices. Toss the potatoes with 1 tablespoon olive oil, and half of the seasoning mix.

Place potatoes on the sheet pan (cut side down) and bake for 15 minutes. They should start to brown and get soft.

Third: While the potatoes are baking, pat the pork chops dry. Rub with remaining spice mix.

Fourth: Remove the sheet pan and push the potatoes to one end. Add pork chops to the center of the pan and the broccoli at the other end.

Drizzle broccoli with remaining olive oil and sprinkle with salt and pepper.

Fifth: Place back in the oven and keep baking for 10-15 minutes more or until pork chops reach an internal temp of 145℉ and veggies are done.

Sixth: While the pork chops are baking, make the sauce by combining the sauce ingredients in a small bowl.

When finished baking, drizzle the honey mustard sauce over the pork chops and garnish with fresh parsley and chives. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Best Sides for Pork Chops

Pork is like chicken where you can pair it with just about anything. This sheet pan meals already has roasted potatoes and broccoli but you can make the chops separately and make a few other sides.

Something like fluffy mashed potatoes are great with the honey mustard sauce. Dinner rolls or a skillet cornbread for getting the rest of it off the plate.

And if you don’t like the broccoli, try some green beans or glazed carrots. I always make carrots with my Apple Cider Pork Chops!

How long do they last?

Leftover pork chops will store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Can I make them ahead of time?

Yes! The glaze will keep in an airtight container in the fridge for 3-4 days.

What’s the secret to juicy pork chops?

I used to soak my pork chops in salt water or orange juice for a few hours before baking them. But that might not be what you are looking for.

My best tip is to not overcook them! Take them out of the oven just before reaching temperature and they will continue to cook on the counter for another few minutes.

Then be sure to rest them before slicing into them. If you cut them too early, all the juices will run out onto your cutting board leaving you with dried out chops.

Is it better to bake pork chops covered or uncovered?

I can bake them either way. If you leave them uncovered, the edges can get a little crispy.

But since this is a sheet pan meal, you have to think about all the ingredients.

You can also make these in a skillet without the vegetables. Just do a quick sear in a large skillet over medium-high heat.

Reduce heat and cook until the chops are done. Drizzle with sauce.

Tips for No Leftovers

• Switch up the potatoes for sweet potatoes or even some butternut squash.
• If your potatoes are large, cut them into quarters or smaller sections.
• Not a fan of broccoli? Try green beans, asparagus, or sprouts.
• Change out the pork chops for chicken or turkey.
• Swap stone ground mustard for Dijon mustard, yellow mustard, or even a spicy brown mustard.
• A pork marinade is always a great thing on pork chops.
• If the vegetables aren’t completely done, take the pork chops off. Continue roasting the veggies and keep the pork chops covered and warm.
• Cook time will depend on the thickness of your pork chops, thick pork chops will take longer, thinner pork chops will cook quicker if you have a busy weeknight.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

You have everything you need to make mouthwatering honey mustard pork chops and sides using just one sheet pan!

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