Make dinner time as easy as possible with this one pan pork chops with roasted vegetables. Topped with a simple yet flavorful maple Dijon glaze, this all in one meal features juicy pork chops and tender mixed vegetables. Cooked mostly hands off, it can be customized to include whatever veggies you'd like.
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When it comes to dinner recipes, I have high expectations. Fortunately, this pork and vegetables sheet pan checks all the boxes!
- Minimal Dishes- A one pan meal at its finest, sheet pan types of meals are great when you're short on time as the oven does a lot of the work. And you don't have a bunch of different pots and pans to wash, yet you have a wholesome and balanced meal with protein and veggies. (Bruschetta chicken is another great choice!)
- Adaptable- Switch up the veggies, protein and even the glaze to make this recipe work with whatever you have on hand.
- Make Great Leftovers- I'm all about cooking once and eating twice so I try to plan to make extra of whatever we cook in order to have leftovers. And this recipe tastes equally delicious when reheated (as does Chorizo Rice).
- Delicious- Last but certainly not least, while all of the following are important, I don't want to sacrifice any flavor and this sheet pan does not. The pork is moist, the vegetables tender with caramelized edges and the maple Dijon glaze is the secret-sauce that makes it all taste amazing.
The Ingredients
- Boneless Pork Chops- I prefer to use pork loin chops as they are lean and consistently turn out tender but you can use whatever cut you like best. Just be aware that the cooking time may need to be adjusted. For best results, I recommend using an instant read thermometer.
- If you'd like to use Bone-In pork chops, see the directions below under "Make it Your Own".
- Baby Potatoes- I prefer to use baby potatoes for ease but you can use diced large potatoes instead or replace them with a different vegetable.
- Brussels Sprouts + Butternut Squash- I love this combo of veggies with the flavors of the sauce in this sheet pan. However, feel free to use whatever veggies you have on hand or like best- you need 5-6 cups (I have more suggestions under "Make it Your Own" below).
- Avocado Oil- Olive oil or another neutral cooking oil can be substituted if needed.
- Maple Syrup- Maple syrup adds a touch of sweetness and flavor to the sauce. If needed, you can substitute with honey though the flavor will differ slightly (but honey mustard is a dynamite combo too!).
- Dijon Mustard- Adds some zip to the sauce. If needed, you can use yellow mustard but I highly recommend using Dijon. If using yellow, use half the amount called for.
- Sea Salt- Table or kosher salt will work as well; adjust to taste.
The Method
1. Mix sauce. In a small bowl, whisk together the avocado oil, maple syrup, Dijon mustard and salt.
2. Prep vegetables. Cut the baby potatoes and Brussels sprouts in half and dice the squash into ¾ inch cubes. Place all of the vegetables into a large bowl and mix with half of the maple Dijon mixture until evenly coated.
3. Roast vegetables. Spread the vegetables out onto a large (12x17 inch or use 2 smaller ones) sheet pan, lined with a silicone liner or parchment paper. Roast at 400 F for 15 minutes.
4. Add pork chops. After 15 minutes, use a spatula to stir the vegetables and move them to make space for the pork chops. Add the pork to the sheet pan and spoon a quarter of the remaining sauce over top. Use a brush to spread the sauce evenly over the pork chops and return the pan to the oven for 10-15 minutes.
How Long Should You Cook your Pork Chops:
- Pork chops need to be cooked to 145 F according to the USDA, at which temperature it may still be just slightly pink in the middle.
- For boneless, ¾-thick inch pork chops, this takes about 11-12 minutes at 400 F.
- If your pork chops are thicker, add 1-2 minutes and if they are thinner, you can reduce the cooking time by a minute.
- The best way to ensure your pork is cooked enough but not overdone is to use an instant read thermometer.
- If you prefer to not have any pink in your pork chops, cook ¾ inch thick boneless chops for 13-14 minutes or until they reach an internal temperature of 155 F.
5. Rest pork chops. Once the pork chops are cooked, remove them to a plate to rest for 10 minutes to allow them time to reabsorb their juices (just like we do for roast pork tenderloin).
6. Finish roasting vegetables. Stir and spread the vegetables back out on the sheet pan and allow to roast for 10-15 additional minutes until tender.
7. Serve. I like to pour the remaining quarter of the sauce over the plates after I have dished them up.
Leftovers and Storage
To Store: Store leftover pork chops and roasted vegetables in an airtight container in the refrigerator for up to 4 days.
To Freeze: Leftover pork can be frozen in an airtight container for up to 3 months. You can freeze the vegetables as well but the potatoes may become a bit mealy with thawing. If you plan to freeze it, you could try making it with another vegetable (I find sweet potatoes to be more forgiving with freezing).
To Reheat: Reheat in the microwave or in the oven at 350 F for about 15 minutes, until heated through.
Make it Your Own
- Use Bone-In Pork Chops- If you'd prefer to use bone-in pork chops rather than boneless, they will simply take longer to cook.
- Add them to the pan at the very beginning with the vegetables and bake for 25-30 minutes.
- Stir the vegetables halfway through the 15 minutes of cooking so that they don't burn down.
- For best results, check the temperature with an instant read thermometer after 30 minutes.
- Switch up the Veggies- This recipe is flexible to use whatever vegetables you'd like! Ensure you cut harder vegetables (like carrots and sweet potatoes) smaller than softer vegetables (like asparagus) for even cooking. Here are some ideas to use:
- Broccoli
- Carrots
- Sweet Potatoes
- Zucchini
- Cauliflower
- Asparagus
- Change up the Flavor
- Cajun Honey Butter- Use the sauce from this Cajun Chicken Sheet Pan instead.
Serving Ideas
The great thing about sheet pan dinners like this is that they are a one pan meal- no need to worry about more sides! But, if you'd like to serve it with something extra, you can try serving it alongside:
- Sourdough Garlic Toast
- Mixed Berry Spinach Salad
- Sautéed Frozen Green Beans
- Roasted Asparagus and Carrots
Pork chops go well with a variety of different vegetables including potatoes, squash, Brussels sprouts, asparagus, carrots and broccoli.
According to the USDA, pork is safe to eat when cooked to 145 F as long as you give it a 3 minute rest time.
You bet! Bone-in pork chops take longer to cook so put them on the sheet pan right from the start with the vegetables and cook for 25-30 minutes until cooked through to 145 F. Roast the vegetables for an additional 10-15 minutes as needed.
Tips and Notes
- Don't Overcook the Pork- For best results, I highly recommend using an instant read thermometer in order to remove the pork once it reaches 145 F. Allow the pork to rest for 10 minutes in order to give it a chance to reabsorb the juices so that it is as tender and juicy as possible.
- Stir the Vegetables- For most even cooking and to prevent them from burning down, stir the vegetables every 10-15 minutes or so.
- Make Clean Up Easy- Line your sheet pan with a silicone liner or parchment paper in order to make it easier to clean up. The maple Dijon glaze is a little sticky and can burn down on a bare sheet pan.
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Recipe Card
Maple Dijon Pork Chops and Roasted Vegetables
Ingredients
- 1 lb boneless pork chops about 4, I prefer pork loin chops
- 2 lbs baby potatoes about 4 cups
- 1 lb Brussels sprouts about 2 cups
- 1 butternut squash about 3-4 cups
- 2 tablespoon avocado oil
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 400 °F.
- In a small bowl, whisk together the avocado oil, maple syrup, Dijon mustard and salt.
- Cut the baby potatoes and Brussels sprouts in half and dice the squash into ¾ inch cubes. Place all of the vegetables into a large bowl and mix with half of the maple Dijon mixture until evenly coated
- Spread the vegetables out onto a large (12x17 inch or use 2 smaller pans) sheet pan, lined with a silicone liner or parchment paper. Roast for 15 minutes.
- After 15 minutes, use a spatula to stir the vegetables and move them to make space for the pork chops. Add the pork to the sheet pan and spoon a quarter of the remaining sauce over top. Use a brush to spread the sauce evenly over the pork chops and return the pan to the oven for 10-15 minutes.
- Once the pork chops are cooked, remove them to a plate to rest for 10 minutes to allow them time to reabsorb their juices.
- Meanwhile, stir and spread the vegetables back out on the sheet pan and allow to roast for 10-15 additional minutes until tender.
- Serve, topped with remaining sauce.
Elisabeth says
First and foremost, this meal was delicious! It was also quick and easy to make. I added additional vegetables (I had a sweet potato and some carrots that I threw in). Clean up was minimal. This is not only a great weeknight dinner, but I would definitely serve this to friends. (I used boneless pork loin chops as stated in the recipe and they came out tender and flavorful)
Janessa says
I'm so glad you liked this recipe, Elisabeth! Thank you for your kind review!