Honey-mustard glazed pork chops with roasted sweet potatoes and Brussels sprouts. The perfect fall dinner. Everything roasts together on one sheet pan.
Photography Credit: Aaron Hutcherson
Sheet pan recipes are popular for a reason — the simplicity just can’t be beat!
In this iteration, I channel favorite fall flavors by pairing Brussels sprouts and sweet potatoes with honey-mustard glazed pork chops.
Before we get too far along, I have a confession: Some people swear by honey mustard sauce, but I haven’t been biggest fan — until now.
The few times I’ve tried it in the past, honey-mustard sauce has either been too sweet or too pungent. But when working on this recipe, I opted for Dijon mustard and good quality honey, and I now see the light.
There’s a floral sweetness from the honey balanced by a soft acidity from the mustard that pairs perfectly with the pork. Grated garlic adds another layer of flavor that seems to bring it all together.
The sauce is so addictive that you might even want to make extra to have at the table!
Cutting all of the veggies requires a decent amount of knife work, but it’s totally worth it when you sit down to eat.
This meal is perfect for a weeknight dinner for a family, or for one person who’s happy eating the leftovers for lunch or dinners throughout the week.
Honey-Mustard Sheet Pan Pork Chops Recipe
- 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 pork chops (about 2 1/2 pounds)
1 Preheat the oven to 400˚F.
2 Toss the Brussels sprouts, sweet potatoes, thyme, oil, salt, and pepper together on a rimmed sheet pan. Make sure the vegetables are all evenly coated with oil.
3 In a small bowl, mix together the garlic, mustard, and honey.
4 Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan. Brush both sides of the pork chops with half of the honey mustard sauce (reserve the remaining) and sprinkle with some salt and pepper.
5 Bake the pork chops: Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook another 10 to 15 minutes, until the meat is cooked through and has reached an internal temperature of 145˚F.
6 Serve: Divide the vegetables and pork chops between places and serve while hot.
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