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Honey Mustard Sheet Pan Pork Chops
Honey Mustard Sheet Pan Pork Chops
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Fall-inspired sheet pan dinner: Honey mustard pork chops with sweet potatoes and Brussels sprouts, glazed to perfection.
Ingredients:
  • 1 pound Brussels sprouts, halved or quartered, depending on the size (about 4 cups prepared)
  • 2 medium sweet potatoes, cut into 1/2-inch cubes (about 3 cups chopped)
  • 10 sprigs fresh thyme
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, grated or finely minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • Four 1-inch thick center-cut loin pork chops (about 2 1/2 pounds)
Instructions:
  • Preheat your oven to 400°F.
  • Coat the Brussels sprouts and sweet potatoes evenly with oil, thyme, salt, and pepper on a rimmed baking sheet.
  • Prepare the honey mustard by combining garlic, mustard, and honey in a small bowl.
  • Coat the pork chops in a sweet and tangy glaze: Place the pork chops among the colorful vegetables on the sheet pan. Generously brush both sides of the pork chops with a blend of honey mustard sauce, and season with a pinch of salt and pepper. Reserve the rest of the sauce for later.
  • - Bake the pork chops in the oven for 10 minutes until golden brown. - Brush both sides of the pork chops with the remaining honey-mustard sauce. - Continue baking for an additional 10 to 15 minutes until the pork chops are cooked through and reach an internal temperature of 145°F.
  • Serve by elegantly arranging the vegetables and pork chops on plates and enjoy while still piping hot.

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