Honey Mustard Pork Chops
Sheet Pan Honey Mustard Pork Chops are a complete, one pan dinner with juicy seasoned pork chops, crispy roasted potatoes, and tender broccoli, all finished with a creamy honey mustard sauce. Everything roasts together for easy cleanup and minimal effort, making it perfect for busy weeknights. It’s budget friendly, family approved, and easy to prep ahead. Made with pantry staples, this dinner comes together in about 40 minutes and serves 4.
Let’s discuss the sink situation. You made a nice dinner. Everyone loved it. And now there are four pans, two cutting boards, and a colander you don’t remember using staring at you like a bad decision.
This happens to me all the time. Sheet pan meals fixed this.
This one’s pork chops, and I need to say something about pork chops. They’re underrated and it’s mostly our own fault. Everyone overcooks them into shoe leather and then decides they don’t like pork.
They’re not the problem. We’re the problem. Pull them off at 145°F and let them rest, and you’ll get a chop so juicy you’ll wonder who’s been lying to you all these years.
Everything roasts on one pan. Crispy potatoes, tender broccoli, juicy chops, and a honey mustard sauce that I’d honestly eat with a spoon if nobody were watching (nobody is ever watching). If fewer dishes is your love language too, I have more fewer-dirty-dishes meals to try.
More Sheet Pan Dinners
- Greek Chicken – lemony herb marinated chicken with roasted vegetables
- Baked Sweet and Sour Chicken – sticky tangy glazed chicken on one pan
- Sausage Peppers and Onions – colorful one pan Italian sausage dinner
- Lemon Honey Chicken – bright citrus honey glazed chicken meal
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Pork Chops – Boneless pork chops, 3/4 to 1 inch thick, is the sweet spot for a sheet pan. Thin chops cook before the potatoes have figured out what’s happening. Bone-in or pork tenderloin work great, just adjust your timing.
Potatoes – New or baby potatoes roast up crispy outside and creamy inside. Fingerlings are fun. Regular baking potatoes work fine, just cut them into chunks so they’re not still raw at the finish line.
Mustard – Stone ground or Dijon mustard gives the sauce its tangy flavor. Yellow works, spicy brown works. This isn’t a place for rules.
Spices – Italian seasoning, paprika, and garlic powder handle the seasoning. But here’s my actual recommendation: I tested this with Cajun seasoning and the Cajun-and-honey-mustard combination is so good it borders on unreasonable. Try it once and see what happens.
Broccoli – Roasts tender crisp right alongside everything. Brussels sprouts, green beans, or cauliflower all work if broccoli isn’t your thing.
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How To Make Sheet Pan Honey Mustard Pork Chops
- Preheat the oven to 400°F and spray a sheet pan or line it with foil. Combine the spices in a small bowl. Toss the halved potatoes with 1 tablespoon olive oil and half the seasoning.
- Place the potatoes cut side down on the pan and bake 15 minutes, until they start to brown and soften. While they bake, pat the pork chops dry and rub them with the remaining spice mix.
- Remove the pan, push the potatoes to one end, add the pork chops in the center and the broccoli at the other end. Drizzle the broccoli with the remaining oil and season with salt and pepper.
- Bake 10 to 15 minutes more, until the pork hits 145°F and the veggies are done. While it bakes, whisk together the honey mustard sauce.
- Drizzle it over the finished chops and garnish with parsley and chives.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Oven, skillet, or air fryer. Not the microwave. I’ve microwaved a cooked pork chop and it came out tough and dry and vaguely disappointed in me. Learn from my mistakes.
Freezer: Freeze for up to 3 months, then thaw overnight in the fridge before reheating in the oven.
Prep Ahead: Chop the veggies and mix the sauce 3 to 4 days ahead and store them separately. Then dinner is just dumping things on a pan, which is my favorite kind of cooking.
Variations
Ranch Potatoes: Toss the potatoes with my Homemade Ranch Seasoning. Ranch potatoes are never a bad call.
Parmesan Broccoli: Sprinkle shredded Parmesan over the broccoli before roasting. Cheese improves vegetables, this is settled science.
Cajun Twist: Swap the Italian seasoning for my Homemade Cajun Seasoning. I said what I said about this one already, but I’ll say it again. It’s incredible with the honey mustard.
Sweet Potatoes: Use sweet potatoes instead of red for something cozier and a little sweeter.
Different Cut: Bone-in chops or a pork tenderloin both work, just adjust the cook time.
What’s the Secret to Juicy Pork Chops?
Don’t overcook them. That’s it. That’s the secret, and it’s the one everybody ignores.
Pull them out of the oven right before they hit 145°F, because they’ll keep cooking on the counter for a few more minutes. Then let them rest before you cut into them.
If you slice too early, all those juices you worked for run out onto the cutting board and you’re left with a dry chop and a very juicy cutting board. Get an instant read thermometer and stop guessing. It’s the cheapest fix for the most common pork problem there is.
Frequently Asked Questions
Use an instant read thermometer and pull them at 145°F. They’ll climb a few more degrees while resting, which is exactly what you want. Guessing is how you ruin chops.
Yes. Chop the veggies and mix the sauce 3 to 4 days ahead and store them separately. Then assembly takes about ninety seconds.
You overcooked them or you cut them too soon. Possibly both. Pull them just under temperature and let them rest, and the problem disappears.
Absolutely. Bone-in chops and pork tenderloin both work here, just adjust the time since thickness changes everything.
Take the pork off, cover it, and let it rest while the vegetables finish roasting. The chops need that rest anyway, so this works out conveniently for everyone.
Mashed potatoes are the move if you want something to soak up that extra sauce. Dinner rolls or skillet cornbread also qualify. Glazed carrots or green beans if you swapped out the broccoli.
Recipe Tips & Tricks
- Get an instant read thermometer and pull the pork at 145°F (internal temperature). This one tool solves the entire dry pork chop problem.
- Let the chops rest before slicing so the juices stay where they belong.
- Put the potatoes cut side down for maximum crispy browning.
- Cut large potatoes into quarters so they’re actually done when everything else is.
- Adjust your timing for thickness, because a thin chop and a thick chop are not on the same schedule.
These Sheet Pan Honey Mustard Pork Chops are juicy, saucy, and a whole dinner on one pan. Make them this week and enjoy the very short cleanup!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Honey Mustard Pork Shops
Ingredients
Sheet Pan Meal
- 1 teaspoon Kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1 pound small new potatoes cut in half
- 1 pound boneless pork chops ¾ -1 inch thick
- 12 ounces broccoli florets fresh, ends trimmed
- fresh parsley chopped, for garnish, optional
- fresh chives chopped, for garnish, optional
Honey Mustard Sauce
- ¼ cup stone ground Dijon mustard
- ¼ cup honey
- 1 teaspoon soy sauce
- ¼ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F.
- Spray sheet pan with nonstick spray or cover with aluminum foil.
- In a small mixing bowl, combine the spices. Toss the potatoes with 1 tablespoon olive oil, and half of the seasoning mix.
- Place potatoes on the sheet pan (cut side down) and bake for 15 minutes. They should start to brown and get soft.
- While the potatoes are baking, pat the pork chops dry. Rub with remaining spice mix.
- Remove the sheet pan and push the potatoes to one end.
- Add pork chops to the center of the pan and the broccoli at the other end.
- Drizzle broccoli with remaining olive oil and sprinkle with salt and pepper.
- Place back in the oven and keep baking for 10-15 minutes more or until pork chops reach an internal temp of 145℉ and veggies are done.
- While the pork chops are baking, make the sauce by combining the sauce ingredients in a small bowl.
- When finished baking, drizzle the honey mustard sauce over the pork chops and garnish with fresh parsley and chives.
Notes
- Get an instant read thermometer and pull the pork at 145°F (internal temperature). This one tool solves the entire dry pork chop problem.
- Let the chops rest before slicing so the juices stay where they belong.
- Put the potatoes cut side down for maximum crispy browning.
- Cut large potatoes into quarters so they’re actually done when everything else is.
- Adjust your timing for thickness, because a thin chop and a thick chop are not on the same schedule.
Nutrition
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