Sheet Pan Honey Mustard Pork Chops with Carrots and Broccoli
10min
15min
2
420
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Chef's Note
To ensure the carrots cook at the same rate as the pork and broccoli, make sure to slice them quite thin (about 1/4 inch). If you prefer softer carrots, you can put them in the oven 5 minutes before adding the pork and broccoli.
Tags
Ingredients
2 pieces boneless pork chops
2 tablespoons honey
2 tablespoons Dijon mustard
2 medium carrots
1 small head broccoli
2 cloves garlic
1/2 teaspoon dried thyme
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Peel 2 medium carrots and slice them into thin 1/4-inch coins. Cut 1 small head of broccoli into bite-sized florets, discarding the tough lower stem.
- 3
Mince 2 cloves of garlic finely.
- 4
In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, the minced garlic, and 1/2 teaspoon dried thyme until smooth.
- 5
Pat 2 pork chops dry with a paper towel. Place the pork chops, sliced carrots, and broccoli florets onto a large sheet pan.
- 6
Drizzle 1 tablespoon of olive oil over the vegetables and season with salt and pepper. Toss to coat.
- 7
Brush about half of the honey mustard mixture onto both sides of the pork chops. Season the pork with salt and pepper.
- 8
Place the sheet pan in the oven and roast for 10 minutes.
- 9
Remove the pan briefly to brush the remaining honey mustard sauce onto the pork chops and give the vegetables a quick stir.
- 10
Return to the oven for 5 more minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender. Let the pork rest for 3 minutes before serving.
Nutrition Information (per serving)
420
34g
28g
19g
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