Easy Sheet Pan Pork Chops with Potatoes Recipe
Sheet Pan Pork Chops come out juicy and flavorful thanks to fresh herbs and a homemade honey mustard glaze.
Ingredients
- 1 pound baby red potatoes halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 5-6 sprigs of fresh herbs such as thyme rosemary, or sage, optional but so good!
- 4 bone-in pork chops 1-inch thick
- salt and pepper to taste
- 2 tablespoons honey
- 2 tablespoons grainy mustard
- 1 teaspoon A1 sauce
- 1 medium red onion chopped in chunks
- 2 medium apples such as Honeycrisp or Pink Lady sliced about 3/4 inch thick
Instructions
- Preheat oven to 425°F.
- Lightly spray a large sheet pan with oil. Dump the potatoes on the sheet pan. Drizzle with olive oil, then sprinkle on the seasonings and 3-4 herb sprigs. Toss to coat. Turn the potatoes cut- side down in a single layer and place in oven. Roast in oven for 15 minutes.
- While potatoes are roasting, pat the pork chops dry with a paper towel. Season both sides with salt and pepper to taste.
- Mix together the honey, grainy mustard and A1 sauce in a small bowl. Brush over pork chops on both sides, reserving one tablespoon for basting. Set pork aside until time has run out on the potatoes.
- Remove sheet pan from the oven. Discard the herb sprigs and give the potatoes a stir. Move them to one side of the pan and add the onions on top. Drizzle the onions with a teaspoon of olive oil. Place the pork chops on the other side of the sheet pan. Nestle the apple slices around the pork chops. If desired, add more fresh herb sprigs if desired.
- Return pan to the oven and cook for 15 minutes. Drain excess liquid from the pan. Flip the pork chops over and baste with remaining honey mustard. Bake for another 3-5 minutes, or until pork chops have reached an internal temperature of 145°F. If desired, place under the broiler for 1-3 minutes during the last few minutes of cooking for a nice browning. Be sure to remove any herb sprigs if broiling to avoid burning.
- Let pork rest for 5 minutes before serving.
Notes
If possible, remove pork chops from the refrigerator about 30 minutes prior to cooking. This will allow for more even cooking.
Make sure potatoes are about 1 ½ inches in diameter or cut into smaller pieces. This will ensure they all cook at the proper time. As a general rule, baby potatoes take about 30 minutes to roast in a 425°F oven.
This can be made with any type of pork chops, however bone-in are better because they are juicier and more flavorful than boneless. Cooking times will differ depending on the cut and size of the meat.
For 1-inch-thick bone-in pork chops, bake time is approximately 18-20 minutes at 425°F.
For 1/2-inch-thick bone-in pork chops, bake time is approximately 8-10 minutes at 425°F. While roasting, the pork chops will release liquid. It's important to drain it when the time comes to flip them. This will help the pork and vegetables to roast properly, rather than steam cook and become soggy. Remove any sprigs of herbs prior to broiling to prevent burning. If any ingredients are browning too quickly, cover them with aluminum foil.
For 1/2-inch-thick bone-in pork chops, bake time is approximately 8-10 minutes at 425°F. While roasting, the pork chops will release liquid. It's important to drain it when the time comes to flip them. This will help the pork and vegetables to roast properly, rather than steam cook and become soggy. Remove any sprigs of herbs prior to broiling to prevent burning. If any ingredients are browning too quickly, cover them with aluminum foil.
Nutrition
Serving: 1 | Calories: 538cal | Carbohydrates: 45g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 767mg | Sugar: 20g | Fiber: 6g | Calcium: 78mg | Iron: 3mg