Save Tender pork chops glazed in a sweet and savory honey garlic sauce, roasted alongside colorful vegetables for a complete, easy, and delicious meal—all on one pan.
I love how simple it is to prepare while still impressing everyone at the dinner table with delightful flavors.
Ingredients
- Pork Chops: 4 bone-in or boneless pork chops (about 1 inch thick), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil
- Honey Garlic Sauce: 1/4 cup honey, 3 tablespoons soy sauce (use gluten-free if needed), 3 cloves garlic minced, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika
- Vegetables: 2 cups baby potatoes halved, 1 red bell pepper cut into strips, 1 yellow bell pepper cut into strips, 1 small red onion cut into wedges, 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried Italian herbs (optional)
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Step 2:
- Pat the pork chops dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- Step 3:
- In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, Dijon mustard, and smoked paprika. Set aside.
- Step 4:
- In a large bowl, toss potatoes, bell peppers, red onion, and broccoli with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian herbs if using. Spread evenly on the prepared sheet pan.
- Step 5:
- Nestle the pork chops among the vegetables. Brush the tops of the pork chops generously with half the honey garlic sauce.
- Step 6:
- Roast in the oven for 15 minutes.
- Step 7:
- Remove pan, flip pork chops, and brush with remaining sauce. Toss vegetables if needed. Return to oven and roast for another 8–10 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
- Step 8:
- Optional: Broil for 2–3 minutes to caramelize the glaze, watching closely to prevent burning.
- Step 9:
- Let pork chops rest for 3 minutes before serving. Serve hot, garnished with fresh parsley if desired.
Save My family gathers around the table every week to enjoy this hearty meal together, making memories while savoring each bite.
Notes
For a spicy kick, add red pepper flakes to the sauce. Pairs well with a light Chardonnay or Riesling.
Required Tools
Large rimmed sheet pan, Mixing bowls, Whisk, Basting brush, Tongs
Allergen Information
Contains soy (from soy sauce) and mustard. Check all sauces for gluten if gluten-free is required. Always verify ingredient labels for hidden allergens.
Save This sheet pan recipe brings convenience and flavor together seamlessly, perfect for busy weeknights.
Recipe FAQs
- → Can I use boneless pork chops instead?
Yes, boneless pork chops can be used; just adjust the cooking time to ensure they reach a safe internal temperature without drying out.
- → What vegetables work best with this dish?
Baby potatoes, bell peppers, red onions, and broccoli provide a great balance of flavors and textures, but seasonal vegetables can be swapped in based on preference.
- → How do I know when the pork chops are done?
The pork is cooked when it reaches an internal temperature of 145°F (63°C) and the juices run clear. Rest for a few minutes before serving.
- → Can this be made gluten-free?
Yes, use gluten-free soy sauce to keep the dish gluten-free while maintaining its savory flavor.
- → Is there a way to add a spicy kick?
Adding red pepper flakes to the honey garlic sauce provides a mild heat that complements the sweetness and savory notes.