Pork Chop Sheet Pan Supper
User Reviews
5
Pork Chop Sheet Pan Supper
Description
The recipe combines boneless pork chops with nutrient-dense Brussels sprouts and mini potatoes cut into quarters for even cooking. The marinade’s mixture of Dijon mustard, honey, and balsamic vinegar imparts tangy sweetness and depth, while avocado oil ensures even roasting and helps caramelization. The seasoning with salt and black pepper enhances the natural flavors without overwhelming.
Roasting at 475°F for a total of about 20 minutes, flipping halfway through, cooks the pork chops evenly while allowing the vegetables to roast and develop golden edges and tender interiors. The pork's internal temperature is checked to reach at least 145°F to ensure safety and juiciness. This sheet pan meal offers a complete plate with protein and roasted vegetables in minimal time and effort.
Serving the chops slightly cooled allows flavors to settle. The vegetables pair naturally, absorbing the marinade’s tang and providing contrasting textures with crispy edges and soft potato centers. This meal works well for weeknight dinners when time and cleanup are considerations.
Ingredients
- 4 pork chops boneless
- 8 oz Brussels sprouts
- 16 oz potato mini
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 1/4 cup avocado oil
- 1 tsp salt
- 1/4 tsp black pepper ground
Instructions
- Preheat oven to 475F
- Trim brussels sprouts and cut into quarters
- Cut mini potatoes in half or into quarters depending on the size
- Prepare the sauce by mixing together avocado oil, dijon mustard, honey, balsamic vinegar, salt and pepper
- Line a sheet pan with parchment paper
- Place 4 boneless pork chops on a the sheet pan and brush a generous amount of the marinade onto the top and bottom of each pork chop
- Toss the veggies in the remaining marinade and place on the baking sheet
- Place in the oven and bake at 475F for 12 minutes
- Remove the sheet pan from the oven, flip the pork chops and toss the veggies, return the sheet pan to the oven to bake for another 8 minutes
- Remove the sheet pan from the oven and check the temperature of the pork chops - you are looking for an internal temperature of at least 145F - if they have not reached that temp you can return the sheet pan to the oven
- Allow the pork to cool slightly and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 460kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 765mg | 32% |
| Potassium | 1261mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 58mg | 64% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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