Sheet Pan Honey Mustard Pork Chops, a Delicious One-Pan-Meal

My easy Sheet Pan Honey Mustard Pork Chops are the ultimate combination of simplicity and flavor!

They’re a delicious harmony of tender, juicy pork chops, tangy honey mustard, warm cinnamon apples, and perfectly roasted veggies.

This is one of David’s favorite suppers, and I love making it for him because, honestly, it’s also one of mine. It’s an easy recipe with only a few ingredients needed to complete the entire meal.

When I can create a supper that both of us love and it doesn’t take hours of prep work, cooks in around thirty minutes and doesn’t make a mess of my kitchen — friend, THAT is a meal I can get behind.

You’re gonna love the balance of flavors and textures in this delicious Honey Mustard Sheet Pan Pork Chops dinner!

Even if all you made were the easy Honey Mustard Pork Chops this recipe would be a win. But add in the roasted sweet potatoes with a few carmelized edges, the delicious char of olive oil-roasted broccoli and sweet cinnamon apples and you will never look at making a full meal in the same way again.

And, if you are cooking for a crowd just double the easy recipe. Use two sheet pans and rotate racks halfway through cooking.

You aren’t going to want to miss out on this succulent pork chop dinner.

The Ingredients

To Prep the Pork:

• Boneless Pork Chops, 1″ thick
• Honey
• Soy Sauce
• Stone Ground Mustard
• Cholula (or your favorite hot sauce)
• Cornstarch

For the Sweet Potatoes:

• Fresh Sweet Potatoes
• Avocado Oil (or your favorite cooking oil)
• salt and pepper, to taste

To Make the Cinnamon Apples:

• Granny Smith Apples
• Butter, melted
• Brown Sugar
• Cinnamon

For the Broccoli:

• Fresh Broccoli
• Avocado Oil (or your favorite cooking oil)
• salt and pepper, to taste

Frugal Thick-Cut Loin Pork Chops

I cut my own boneless pork chops. When I get home from the store, it takes just over five minutes to slice, then bag them for the fridge or freezer.

I’m not going to go into huge detail about cutting my own pork chops. I know we covered the how-tos in my easy Pan-Seared Pork Chops recipe post. But if you need a why-for, here it is.

Just know that I spent $9.87 for this pork loin half (Prairie Fresh brand) and cut TEN one-inch chops from it. $0.99 per chop/serving? Huzzah! That’s a bargain in this economy, no matter how you add it up.

At the same place I buy the pork loin (Walmart), a package of only TWO thick-cut, boneless pork chops costs $7.56. That’s a crazy $3.78 each! Why would I ever buy them that way when I can get nearly four times the meat for that same amount of money?

All this to say, friend, slice your own boneless pork chops. It’s an easy and immediate way to save money on groceries.

Variations to the Easy Sheet Pan Recipe

You could definitely switch up what you roast with your pork chop dinner. The veggie possibilities are only limited by your imagination. Something like my Green Beans and Potatoes recipe is a good example.

• Sub the sweet potatoes with halved baby yellow or red potatoes.
• Sub the sweet potatoes with cubed butternut squash (It will cook faster than sweet potatoes).
• Sub the sweet potatoes with cauliflower florets.
• Sub the broccoli with cauliflower (It will take slightly longer to cook).
• Sub the broccoli with halved Brussels sprouts (They will take slightly longer to cook).
• Sub the broccoli with FRESH green beans.

Make any combination of roasted vegetables that your family enjoys.

Carrots, parsnips, beets, potatoes, sweet potatoes, butternut squash, onions, broccoli, cauliflower, cabbage, Brussels sprouts, asparagus, green beans, whole cherry tomatoes, and bell peppers are vegetables that roast well.

The only trick is to cut them to sizes that allow them all to cook in the same amount of time.

How to Make Sheet Pan Honey Mustard Pork Chops

Marinate the Pork Chops

1. Preheat the oven to 400°F/205°C.
2. Mix honey, soy sauce, stone ground mustard and Cholula.

3. Add the chops to a one-gallon zip-top bag.
4. Pour the marinade over the pork chops. 
5. Seal the bag, removing as much air as possible and leave it lying on the counter at room temperature for the chops to marinate while you prep the vegetables and apple.  (Lay the bag flat so the chops are in a single layer, not stacked.)

Sweet Potatoes and Broccoli

1. Peel the sweet potatoes and cut into one-inch chunks. Place the sweet potatoes on a rimmed 18×13 baking sheet.  Drizzle with the oil and sprinkle with salt and pepper.

5. Spread the sweet potatoes in a single layer across the sheet pan.  Place them in the preheated oven and set a timer for 15 minutes.
6. Cut the florets from the broccoli crowns.  I slice the thin tender stems closest to the florets into 1/8″ slices and roast those as well. The only part of the broccoli I put in my soup stock bag in the freezer is the thick main stem.
7. Toss the broccoli florets and stem slices with the avocado oil and salt and pepper.  Set aside.

Apples

1. Peel the Granny Smith apples and core them. 
2. Slice each apple into 16 wedges by cutting in half and then cutting each half in half. Cut each of the apple quarters into four equal slices.
3. Toss the apple slices with the melted butter, brown sugar and cinnamon.

Arrange Your Sheet Pan Dinner and Bake

1. When your timer goes off at the end of 15 minutes, remove the sheet pan from the oven and place on a wire rack.  Scoot the sweet potatoes to one edge of the sheet pan, covering about 1/4 of the sheet.
2. Add the cinnamon apples next to the sweet potatoes, then arrange the pork chops in two vertical rows of two, and finally, add the prepped broccoli next to the pork chops.
3. Place the sheet pan back in the oven and set the timer for 20 minutes. 

Boil Leftover Marinade to Make Glaze

1. Pour the leftover marinade into a small sauce pan and bring to a full boil. 
2. Whisk 2 teaspoons of cornstarch into 1/4 cup of water and pour the slurry into the boiling marinade. 
3. Reduce the heat so the glaze continues to bubble and thicken.  Allow to cook until the glaze is your preferred consistency.  Remove from the heat and set aside for glazing the Honey Mustard Pork Chops at serving time.

Knowing When Your Pork Chops Are Done

The goal is to cook the pork chops to an internal temperature of 145° to 150° F/ 63° C.  This will leave them juicy, tender and the palest of pinks in the center. 

At the 20 minute mark, check the pork chops for doneness.  If the pork chops have reached temperature, use a fork to check the doneness of the sweet potatoes. 

If the sweet potatoes are also done, the whole tray can be removed from the oven to a wire cooling rack again.  Let everything rest for 10 minutes or so.

COOKS TIP: Ovens vary. Start checking your pork chops at the 20-minute mark and then every three to five minutes after that until they’re done. Do your best to remove them at an internal temperature of 145° to 150° so they can be rested and stay tender and juicy. Overcooking or skipping the resting step will result in dry, tough pork chops.

The Way It Ususally Works

The more likely scenario is that the chops will be done first and the sweet potatoes will need another five to ten minutes of cook time. 

So move the pork chops to a platter and allow them to rest while the vegetables and apples continue to cook in the oven. 

When the sweet potatoes are fork-tender, remove the whole tray, and your meal is ready to serve.

How to Serve Sheet Pan Honey Mustard Pork Chops

Make a mound of roasted sweet potatoes in the center of a plate. Place a pork chop over the sweet potatoes. Now add gooey cinnamon apples on one side and roasted broccoli on the other.

Finally, for the winning bite, drizzle the pork chop with the honey mustard glaze you boiled down.

This gorgeous meal would easily cost $20 in a restaurant. I made it for just under $3 per plate! And I would proudly serve these succulent Sheet Pan Honey Mustard Pork Chops with roasted sweet potatoes, roasted broccoli and caramel-y cinnamon apples to any guest.

It’s SO good! I can’t wait for you to make it.