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.
Pork recipes are a little under-rated don’t you think? Everyone 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. But, you might not always be near a grill so what do you do? Bake them! It’s 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! What more can you ask for?
If sheet pan meals are your jam, check out this Greek chicken, baked sweet & sour chicken, lemon honey chicken, and this sausage, peppers, and onions. I’m always ready for fewer dishes!
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pork chops – Boneless pork chops or substitute bone-in pork chops or pork tenderloin.
- Potatoes – New potatoes or baby potatoes. Fingerling potatoes are fun with this too. If you only have regular baking potatoes, just cut them into large chunks.
- Vegetables – Fresh broccoli or Brussels sprouts. Green beans and cauliflower florets work well too.
- Spices – Italian seasoning, paprika, garlic powder. If you are not in the mood for that, substitute an all purpose seasoning or even a cajun seasoning. When I tested the recipe I tried it with Cajun and it’s amazing with the mustard.
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How To Make Honey Mustard Pork Chops
- Preheat the oven to 400F. Spray sheet pan with nonstick spray or cover with aluminum foil. 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. While the potatoes are baking, pat the pork chops dry. Rub with remaining spice mix.
- 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.
- 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. While the pork chops are baking, mix the sauce.
- 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 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 meal already has roasted potatoes and broccoli but you can make the chops separately and add a few other sides.
Something like fluffy mashed potatoes are great to soak up any extra 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!
Storage & Reheating
Leftover pork chops will store in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet for best results. Every time I try and microwave a cooked pork chop it gets tough and dries out. You can also pop it in an air fryer!
Prep Ahead
This is a great meal to prep ahead for. Chop all your veggies and store separately in the fridge for 3-4 days. While you’re doing that you can mix the sauce too.
When you’re ready to bake just add to the baking sheet like normal.
Make this and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
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 (145F) 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.
Variations
- Try some dry ranch seasoning on the potatoes.
- Sprinkle some shredded parmesan on the broccoli
- Trade the red potatoes for sweet potatoes
- Use bone-in pork chops or a pork tenderloin
- Marinate the pork chops overnight before baking
Tips For No Leftovers
- If your potatoes are large, cut them into quarters or smaller sections.
- Swap stone ground mustard for Dijon mustard, yellow mustard, or even a spicy brown mustard.
- 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. Use an instant read thermometer for best results.
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You have everything you need to make mouthwatering honey mustard pork chops and sides using just one sheet pan!
Honey Mustard Pork Chops (Sheet Pan Recipe)
Ingredients
Sheet Pan Meal
- 1 teaspoon Kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1 pound small new potatoes cut in half
- 1 pound boneless pork chops ¾ -1 inch thick
- 12 ounces fresh broccoli ends trimmed
- Chopped fresh parsley for garnish (optional)
- Chopped fresh chives for garnish (optional)
Honey-Mustard Sauce
- ¼ cup stone ground Dijon mustard
- ¼ cup honey
- 1 teaspoon soy sauce
- ¼ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F.
- Spray sheet pan with nonstick spray or cover with aluminum foil.
- 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.
- While the potatoes are baking, pat the pork chops dry. Rub with remaining spice mix.
- 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.
- 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.
- 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!
Notes
-
- If your potatoes are large, cut them into quarters or smaller sections.
- Swap stone ground mustard for Dijon mustard, yellow mustard, or even a spicy brown mustard.
- 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. Use an instant read thermometer for best results.
Nutrition
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