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Easy Sheet Pan Honey Mustard Pork Chops Recipe with Veggies for Perfect Weeknight Dinner

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This easy sheet pan honey mustard pork chops with veggies recipe delivers juicy pork chops with a sticky-sweet glaze and perfectly roasted vegetables, all cooked together on one pan for a quick and satisfying weeknight dinner.

Ingredients

Scale
  • 4 pork chops (bone-in or boneless, about 1-inch thick)
  • 1/4 cup (60 ml) honey
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (15 ml) whole grain mustard (optional)
  • 2 tablespoons (30 ml) olive oil, preferably extra virgin
  • 2 cloves fresh garlic, minced
  • 1 teaspoon fresh thyme or rosemary, chopped (or 1/2 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450 g) baby potatoes, halved
  • 2 medium carrots, peeled and cut into sticks
  • 8 ounces (225 g) green beans or asparagus, trimmed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, chopped fresh thyme, salt, and pepper until smooth and slightly thick.
  3. Pat the pork chops dry with paper towels. Season both sides with salt and pepper. Brush each chop generously with the honey mustard glaze. Set aside any leftover glaze.
  4. Toss the halved baby potatoes and carrot sticks with a little olive oil, salt, and pepper. Spread them evenly on a rimmed sheet pan, leaving room for the pork chops.
  5. Place the pork chops on the sheet pan nestled among the veggies.
  6. Roast for 15 minutes. Then brush the pork chops again with the reserved honey mustard glaze.
  7. Add the green beans or asparagus to the pan, drizzle with a little olive oil, and season lightly with salt and pepper. Roast everything together for another 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized.
  8. Remove the sheet pan from the oven and let the pork chops rest for 5 minutes before serving.

Notes

Pat pork chops dry before seasoning to help glaze stick. Rest pork chops after roasting to keep them juicy. Use high oven temperature (425°F) for caramelization. Add green beans later to avoid overcooking. Line pan with parchment paper for easier cleanup. For gluten-free, verify mustard and honey labels. Optional: sprinkle flaky sea salt before serving for extra crunch and flavor.

Nutrition

Keywords: sheet pan, pork chops, honey mustard, easy dinner, weeknight meal, roasted vegetables, one pan meal, quick recipe, healthy dinner

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