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Honey-Glazed Pork Chops with Roasted Sweet Potatoes & Broccoli

Honey-Glazed Pork Chops with Roasted Sweet Potatoes & Broccoli

Dinner

5.0

(2 reviews)

Prep Time
25min
Cook Time
45min
Servings
3
Calories
473
Chef's Note

For the juiciest pork chops, let them come to room temperature for about 20 minutes before cooking. Also, the key to perfectly glazed chops is to watch the sauce carefully as it reduces - you want it thick enough to coat the back of a spoon but not so thick that it becomes sticky. If you prefer a spicier kick, add a pinch of red pepper flakes to the honey glaze.

Tags
dinner
high-protein
pork
one-pan
gluten-free
dairy-free
roasted vegetables
honey-glazed
weeknight dinner
balanced meal
Ingredients

  • 24 oz boneless pork chops (1-inch thick)

  • 2 medium sweet potatoes

  • 4 cups broccoli florets

  • 3 tbsp honey

  • 1 tbsp dijon mustard

  • 1 tbsp balsamic vinegar

  • 3 cloves garlic

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 3 tbsp olive oil

  • 1.5 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp cornstarch

  • 1 tbsp water

  • 1 tbsp unsalted butter

Instructions
  • 1

    Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Peel the sweet potatoes and cut into 1-inch cubes. Place in a large bowl and toss with 1.5 tbsp of olive oil, 1/2 tsp of salt, 1/2 tsp of black pepper, and 1/2 tsp of garlic powder.

  • 3

    Spread the sweet potatoes in a single layer on one side of the prepared baking sheet. Place in the oven and roast for 15 minutes.

  • 4

    While sweet potatoes are roasting, trim the broccoli florets and place in the same bowl. Toss with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper.

  • 5

    After the sweet potatoes have roasted for 15 minutes, remove the baking sheet and add the broccoli to the other side. Return to the oven and continue roasting for another 15-20 minutes until vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare the pork chops. Pat them dry with paper towels and season both sides with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.

  • 7

    Mince the garlic cloves and strip the leaves from the rosemary and thyme sprigs, then finely chop the herbs.

  • 8

    In a small bowl, whisk together the honey, dijon mustard, and balsamic vinegar. Set aside.

  • 9

    Heat a large cast-iron skillet over medium-high heat. Add the remaining 1/2 tbsp of olive oil.

  • 10

    When the oil is hot, add the pork chops to the skillet and sear for 4 minutes on each side until golden brown.

  • 11

    Reduce heat to medium. Add the minced garlic and chopped herbs to the skillet, cooking for 30 seconds until fragrant.

  • 12

    Pour the honey mixture over the pork chops and cook for 1-2 minutes, turning the chops to coat them in the glaze.

  • 13

    In a small bowl, mix the cornstarch with 1 tbsp of water to create a slurry. Add to the skillet and stir gently until the sauce begins to thicken, about 1 minute.

  • 14

    Add the butter to the skillet and swirl until melted and incorporated into the sauce.

  • 15

    Check that the pork has reached an internal temperature of 145°F (63°C). If not, continue cooking for another 1-2 minutes.

  • 16

    Remove the skillet from heat and let the pork chops rest for 5 minutes before serving.

  • 17

    Serve each pork chop with a portion of roasted sweet potatoes and broccoli, drizzling any remaining glaze from the pan over the top.

Nutrition Information (per serving)
473
Calories
47g
Protein
24g
Carbs
21g
Fat
Reviews (2)
DT.
David T.
2/20/2026

5/5

SH.
Stevie H.
9/10/2025

5/5

Did not need cornstarch slurry. Sauce thickened enough by itself