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Sheet-Pan Honey-Balsamic Pork Chop Dinner
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Prep Time:
30 minutes
Total Time:
1 hour
Elevate pork chops with a sweet-savory glaze, served with tender broccoli and roasted sweet potatoes for a perfect weeknight meal.
Ingredients:
  • 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 lb fresh broccoli florets (about 4 cups)
  • 4 boneless pork chops (about 3/4 inch thick)
  • 3 tablespoons honey
  • 1 tablespoon whole grain Dijon mustard
  • 2 teaspoons balsamic vinegar
Instructions:
  • Preheat your oven to 425°F and generously coat an 18x13-inch rimmed sheet pan with cooking spray.
  • Combine sweet potatoes with 1 tablespoon of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Toss to coat evenly. Transfer to a baking pan and bake for 25 minutes.
  • Combine broccoli, remaining 1 tablespoon of oil, and 1/4 teaspoon of salt in the same bowl. Take the pan out of the oven, mix or turn the potatoes, and place the broccoli on the pan with the potatoes. Bake for 5 minutes.
  • Season pork chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Combine honey, mustard, and vinegar in a small bowl, saving 2 tablespoons of the glaze for later.
  • Take the pan out of the oven and place the pork chops in the pan. Brush the pork chops with the remaining honey glaze. Roast for 18 to 22 minutes, or until the pork is fully cooked and reaches at least 145°F in the center, and the vegetables are browned and tender.
  • Drizzle the remaining 2 tablespoons of honey glaze over the pork chops before serving alongside the vegetables.

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