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Honey Mustard Sheet Pan Pork Chops with Potatoes

Honey Mustard Sheet Pan Pork Chops makes a quick and easy-to-clean weeknight meal. Boneless pork chops soaked in a sweet and tangy honey mustard sauce, then roasted with potatoes on a sheet pan.

An overhead shot of Honey Mustard Pork Chops on a sheet pan

With a full-time job and a long commute, free time has become a lot more sacred. Luckily I can still enjoy cooking recipes like this Sheet Pan Pork Chops, even with a crazy schedule.

I’m excited about a much-needed break with an upcoming trip to Belize and Guatemala for 10 days. Besides plenty of sight-seeing and activities, I plan to experience lots of local food. It’ll be a great way to expand my cooking knowledge and share some Central American-themed recipes.

Process shot of dredging pork chops in a honey mustard sauce

Ingredients for making Honey Mustard Pork Chops

  • Boneless pork chops: excess fat trimmed
  • Olive oil and champagne vinegar: used as a base for the marinade
  • Mustard: a bold flavor that adds a spicy kick
  • Red pepper flakes: for heat and seasoning
  • Salt and pepper: for seasoning

Sheet pan pork chops is a quick and easy meal with minimal cleanup, no matter how busy you are. There’s something about the cool weather that encourages cozy nights.

Besides a quick pre-marinade in a mixture of honey, brown mustard, vinegar, and spices, it’s as simple as roasting on a sheet pan in the oven.

Pro Tip: You can even cook the potatoes on the same sheet. Cutting the potatoes into cubes speeds up roasting time, plus creates more surface area for browning.

A close up of Sheet Pan Honey Mustard Pork Chops with Potatoes around it

How to make Sheet Pan Pork Chops

  1. Stir together honey, mustard, vinegar, red pepper, salt, and black pepper. Reserve ⅓ cup of mixture and set aside. Trim any excess fat from pork chops. Dredge both sides of pork chops in the mixture and let sit at room temp.
  2. Add prepared pork chops to baking sheet with potatoes in a single layer, bake until pork reaches an internal temperature of 145° and potatoes are tender.
  3. Remove from oven and let sit 5 minutes. Serve with remaining honey mustard mixture drizzled on top of pork chops.

Roasting potatoes with meat

Give them a head start with high heat, then reduce a bit and continue cooking with the pork chops. The high heat helps give the potatoes a crispy outside and also allows them to start cooking ahead of the meat which doesn’t take as long. By doing it this way everything is ready and cook perfectly at the same time.

It’s a simple weeknight meal that’s gluten-free, free of processed ingredients and ready in about 40 minutes from start to finish. Pair this with your preferred cozy weather activity for a unique home dinner night-in.

Tips for buying pork chops 

Pork chops are cut from the pork loin and are usually around 1/2-1 inch thick but you can often choose your preferred thickness at your butcher. Bear in mind that the thickness will affect the cooking time.

You can buy boneless or pork chops on the bone but I usually always go for boneless pork chops and it’s what I recommend for this recipe because they’re quicker to cook.

Pork chops are a great alternative to chicken or red meats when you want to switch things up. It’s really affordable meat and it’s low in fat so can be eaten as part of a healthy balanced diet.

A close up of Sheet Pan Honey Mustard Pork Chops with Potatoes on a baking tray

Tips for making Honey Mustard Pork Chops

  • Choose good quality meat for this recipe it will make a huge difference in flavor and it won’t cost a lot more either
  • I like to use brown mustard for the marinade but dijon would also work well
  • A salad or extra veggies would be great additional side options
  • If you have leftovers remove the potatoes from the sauce to stop them going soggy
  • Leftover pork can be chopped up and added to salads or stir-frys.
  • Remember to follow my instructions for cooking the potatoes ahead of time so everything is ready at the same time, you don’t want undercooked potatoes

Oven Baked Pork Chops recipe at a glance:

Flavor profile: sweet and sticky flavors with the fresh sharpness of mustard and vinegar
Texture: Flavorful sauce with fluffy potatoes and juicy, moist pork
Dietary substitutions/variations: not many, you could add in some extra green veggies for more nutritional value

More delicious pork recipes you might like:

Want another potato option? Try serving the pork chops with my easy mashed potatoes or au gratin potatoes.

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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Sheet Pan Honey Mustard Pork Chops with Potatoes on a baking sheet
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5 from 5 votes

Sheet Pan Honey Mustard Pork Chops with Potatoes

Boneless pork chops soaked in a sweet and tangy honey mustard mixture, then roasted with potatoes on a sheet pan. 
Course Entree
Cuisine American
Keyword easy pork chop, honey mustard pork chop, pork chop
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 336kcal
Servings 4 servings
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

  • 1 cup honey
  • ¼ cup brown mustard
  • 3 tablespoons champagne vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 (6-ounce) boneless pork chops
  • 6-8 medium Yukon gold potatoes
  • 2 tablespoons light olive oil

Instructions

  • In a large bowl stir together honey, mustard, vinegar, red pepper, salt and black pepper. Reserve ⅓ cup of mixture and set aside. Trim any excess fat from pork chops. Dredge both sides of pork chops in mixture and let sit at room temp 20-30 minutes.
  • Meanwhile: Preheat oven to 425° F. Wash and cut potatoes into ½-cubes. Toss with olive oil and salt and pepper to taste. Evenly spread on a large parchment-lined baking sheet. Bake 15 minutes, then reduce heat to 400°. Add prepared pork chops to baking sheet with potatoes in a single layer, bake 7-10 minutes more, or until pork reaches an internal temperature of 145° and potatoes are tender. Remove from oven and let sit 5 minutes. Serve with remaining honey mustard mixture drizzled on top of pork chops.

Notes

  • Choose good quality meat for this recipe it will make a huge difference in flavor and it won't cost a lot more either
  • I like to use brown mustard for the marinade but dijon would also work well
  • A salad or extra veggies would be great additional side options
  • If you have leftovers remove the potatoes from the sauce to stop them going soggy
  • Leftover pork can be chopped up and added to salads or stir-frys.
  • Remember to follow my instructions for cooking the potatoes ahead of time so everything is ready at the same time, you don't want undercooked potatoes.
Nutrition Facts
Sheet Pan Honey Mustard Pork Chops with Potatoes
Amount Per Serving
Calories 336 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 300mg13%
Potassium 55mg2%
Carbohydrates 70g23%
Fiber 0g0%
Sugar 69g77%
Protein 0g0%
Vitamin A 75IU2%
Vitamin C 0.4mg0%
Calcium 9mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Honey Mustard Sheet Pan Pork Chops with Potatoes
Entrees and Dinner Recipes | Gluten-Free Recipes | Pork Recipes | Recipes

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8 Comments

  1. 5 stars
    Fabulous meal to make any day of the week actually. Delicious chops and a great choice of a side. And the closeups are too good to be true! 🙂

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