How To Make Honey-Mustard Sheet Pan Pork Chops
A simple yet filling sheet pan pork recipe with a honey mustard glaze, with some roasted sweet potatoes on the side for a complete meal.
Serves:
Ingredients
- 1lbbrussels sprouts,(about 4 cups prepared), halved or quartered, depending on the size
- 2medium sweet potatoes,(about 3 cups), chopped, cut into ½ inch cubes
- 10sprigs fresh thyme
- 2tbspvegetable oil
- 1½tspkosher salt
- ¼tspground black pepper
- 2garlic cloves,grated or finely minced
- 2tbspdijon mustard
- 2tbsphoney
- loin pork chops,(about 2½ pounds), four 1-inch thick center cut
Instructions
-
Preheat the oven to 400 degrees F.
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Toss the Brussels sprouts, sweet potatoes, thyme, oil, salt, and pepper together on a rimmed sheet pan. Make sure the vegetables are all evenly coated with oil.
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In a small bowl, mix together the garlic, mustard, and honey.
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Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan.
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Brush both sides of the pork chops with half of the honey mustard sauce and sprinkle with some salt and pepper.
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Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook for another 10Â to 15Â minutes until the meat is cooked through and has reached an internal temperature of 145 degrees F.
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Divide the vegetables and pork chops between places and serve while hot.
Nutrition
- Calories:Â 213.30kcal
- Fat:Â 7.77g
- Saturated Fat:Â 0.59g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 5.24g
- Polyunsaturated Fat:Â 1.48g
- Carbohydrates:Â 34.75g
- Fiber:Â 7.71g
- Sugar:Â 13.92g
- Protein:Â 5.70g
- Sodium:Â 494.92mg
- Calcium:Â 106.60mg
- Potassium:Â 731.13mg
- Iron:Â 3.50mg
- Vitamin A: 522.22µg
- Vitamin C:Â 110.50mg
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