Honey Mustard Pork Shops
Sheet Pan Honey Mustard Pork Chops with juicy pork, crispy potatoes, and tender broccoli, all finished with a creamy honey mustard sauce. An easy one pan dinner ready in 40 minutes.
Print
Pin
Servings: 4
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
Serving: 1 | Calories: 403kcal | Carbohydrates: 45g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 1230mg | Potassium: 1229mg | Fiber: 6g | Sugar: 20g | Vitamin A: 802IU | Vitamin C: 98mg | Calcium: 99mg | Iron: 3mg
