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Sheet Pan Honey Mustard Pork Chops on a white plate with roasted sweet potatoes, cinnamon apples and broccoli.

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

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  • Author: Glenda Embree
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Mouthwatering tender, juicy pork chops with a tangy honey mustard glaze roasted with sweet potatoes, broccoli and cinnamon apples.  An entire dinner on one pan!  45 minutes for prepping and cooking.  This easy recipe will be on repeat at your house!

Ingredients

Units Scale

For the Pork Chops

  • 4 boneless pork chops, 1-inch thick
  • 1/3 cup (113 g) honey
  • 1/3 cup (80 ml) soy sauce
  • 3 Tablespoons (45 g) stone ground mustard
  • 1 teaspoon (5 ml) Cholula (or your favorite hot sauce)

For the Sweet Potatoes

  • 2 (1 lb each/500g each) sweet potatoes, peeled and cut into 1” pieces
  • 2 Tablespoons avocado oil (or your favorite cooking oil)
  • salt and pepper, to taste

For the Broccoli

  • 1 1/4 lbs (625 g) fresh broccoli crowns
  • 1 Tablespoon avocado oil ( or your favorite cooking oil)
  • salt and pepper, to taste

For the Apples

  • 2 large Granny Smith apples (1/2 lb each/250g each)
  • 2 Tablespoons (28 g) butter, melted
  • 2 Tablespoons (26 g) dark brown sugar
  • 1/2 teaspoon (1.3 g) cinnamon

Instructions

  1. Preheat the oven to 400°F/205°C.
  2. Mix honey, soy sauce, stone ground mustard and Cholula in a zip-top gallon bag.
  3. Add the chops to the bag.  Seal it, removing as much air as possible and leave it 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.)
  4. 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.
  8. Peel the Granny Smith apples and core them.  Slice each apple into 16 wedges by cutting in half and then cutting each half in half. Cut each of the apple quarters into 4 equal slices.
  9. Toss the apple slices with the melted butter, brown sugar and cinnamon.
  10. 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.
  11. Add the cinnamon apples next to the sweet potatoes, then arrange the pork chops in 2 vertical rows of two and finally add the prepped broccoli next to the pork chops.
  12. Place the sheet pan back in the oven and set the timer for 20 minutes. 
  13. Pour the leftover marinade into a small sauce pan and bring to a full boil.  Whisk 2 teaspoons of cornstarch into 1/4 cup of water and pour the slurry into the boiling marinade.  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.
  14. 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.  And if they are also done, the whole tray can be removed from the wire cooling rack again.  Let everything rest for 10 minutes or so.
  15. The more likely scenario is that the chops will be done 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. 
  16. When the sweet potatoes are fork-tender, remove the whole tray and your meal is ready to serve.

Notes

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.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Main Dish, Side Dish, Pork, Vegetable
  • Method: Bake
  • Cuisine: American

Nutrient Information is provided as a courtesy only.  Nutrient values are estimates only based on this specific calculator.  Each one uses it's own database.  Calculators, and the results they produce, can vary widely due to use of a different brand of product, the manner of food preparation, ingredient origins, freshness of ingredients and other factors.  Please do your own due diligence.

Find it online: https://glendaembree.com/sheet-pan-honey-mustard-pork-chops