Honey Mustard Pork Chops (Sheet Pan Recipe)
Juicy honey mustard pork chops, tender veggies, and a creamy mustard sauce you won't be able to resist.
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Servings: 4 servings
Calories: 536kcal
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 lb. small new potatoes cut in half
- 1 lb. 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
- 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.
- If the vegetables need a little more time to cook, remove the pork chops to a clean plate and cover to keep warm then return the vegetables to the oven to roast a bit longer.
- 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.
Nutrition
Serving: 1g | Calories: 536kcal | Carbohydrates: 50g | Protein: 36g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 1096mg | Fiber: 7g | Sugar: 20g