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Roasted Honey Mustard Pork Chops with Potatoes and Broccoli

Roasted Honey Mustard Pork Chops with Potatoes and Broccoli

Dinner
Prep Time
10min
Cook Time
30min
Servings
4
Calories
420
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Chef's Note

For extra crispy potatoes, start them 5 minutes earlier than stated in the recipe. The honey in the sauce can burn if applied too early, which is why we add it partway through cooking. Save any leftover pork chops for sandwiches the next day!

Tags
pork
sheet pan dinner
quick
easy
honey mustard
roasted
family-friendly
weeknight
broccoli
potatoes
Ingredients

  • 4 6-ounce boneless pork chops

  • 1 pound baby potatoes

  • 1 pound broccoli florets

  • 2 tablespoons honey

  • 2 tablespoons Dijon mustard

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

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

  • 2

    Cut baby potatoes in half or quarters if large. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 3

    Arrange potatoes on one side of the baking sheet, cut side down. Place in the oven and roast for 10 minutes.

  • 4

    While potatoes are roasting, prepare the honey mustard sauce by mixing 2 tablespoons honey, 2 tablespoons Dijon mustard, 1 teaspoon garlic powder, and 1/2 teaspoon dried thyme in a small bowl.

  • 5

    Season the pork chops with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides.

  • 6

    Remove the baking sheet from the oven after 10 minutes. Place the pork chops in the center of the sheet and brush the tops generously with half of the honey mustard mixture.

  • 7

    Cut broccoli florets into evenly sized pieces if needed. Toss in the same bowl used for potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 8

    Arrange the broccoli on the remaining side of the baking sheet.

  • 9

    Return the sheet to the oven and roast for 10 minutes, then remove and flip the pork chops. Brush with the remaining honey mustard mixture.

  • 10

    Continue roasting for another 10 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and potatoes and broccoli are tender and golden at the edges.

  • 11

    Let pork chops rest for 3-5 minutes before serving with the roasted potatoes and broccoli.

Nutrition Information (per serving)
420
Calories
35g
Protein
32g
Carbs
17g
Fat
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