Sheet Pan Balsamic Pork Chops

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Sheet Pan Balsamic Pork Chops
11
510
44

Description

Tender marinaded pork chops and crisp roasted vegetables finished with a sticky-sweet honey balsamic glaze. You'll want to make this again and again!

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons aged balsamic vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme leaves
  • 1 dash cinnamon
  • 4 pork loin chops (1.5lb. each, about 1” thick)
  • 1 1/2 teaspoons salt (divided)
  • black pepper
  • 1 1/2 pounds mixed vegetables (choice, like broccoli, cauliflower, bell peppers, carrots, zucchini, etc.)
  • 2 tablespoons olive oil
  • nonstick spray

Directions

  1. Place the honey, aged balsamic vinegar, Dijon mustard, dried thyme leaves, and a pinch of cinnamon in a gallon-sized Ziploc bag.
  2. Whisk the ingredients together in the bag to combine.
  3. Rinse the pork chops with cold water and pat dry with paper towels.
  4. Sprinkle the pork chops with 1 tsp. of salt and black pepper, to taste.
  5. Place the pork chops in the Ziploc bag.
  6. Seal the bag and gently shake until the pork chops are evenly coated.
  7. Place the Ziploc bag in the refrigerator. Allow the pork chops to marinate for at least 1 hour, and up to 6 hours.
  8. Preheat the oven to 400° F.
  9. Line an extra-large baking sheet with parchment paper.
  10. Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1” florets. Slice carrots a ¼” thick. For zucchini and summer squash, slice ½” thick. Cut bell peppers or onions into 1” strips. Halve Brussels sprouts, etc.
  11. Transfer the vegetables to the baking sheet.
  12. Drizzle the vegetables with the olive oil, and season with ½ tsp. of salt and black pepper, to taste.
  13. Using cleans hands, toss the vegetables on the sheet until they are evenly coated in oil.
  14. Transfer the baking sheet to the middle rack of the preheated oven.
  15. Roast the vegetables for 15 minutes, until they are just able to be pierced with a fork, but not soft.
  16. Remove the marinated pork chops from the refrigerator.
  17. Set a large skillet over medium-high heat. Spray liberally with nonstick cooking spray.
  18. Once the pan is hot, use a fork to lift each pork chop from the bag of marinade, letting the excess drip off, and add to the pan. Do not discard the leftover marinade.
  19. Sear the pork chops for 2 minutes on one side until browned. Do not move them around the pan.
  20. Flip the pork chops and sear for an additional 2 minutes on the other side, until browned.
  21. Use a rubber spatula the push the vegetables away from the center of the sheet, creating a space to lay the pork chops.
  22. Transfer the pork chops to the center of the baking sheet.
  23. Transfer the baking sheet back to the oven.
  24. Roast for 10-14 minutes, or until the pork reaches an internal temperature of 150° F and the vegetables are fork-tender.
  25. Remove the baking sheet from the oven.
  26. Set the skillet over medium heat. Pour the reserved marinade into the skillet.
  27. Heat the marinade, stirring regularly, for about 2 minutes, or until it begins to bubble and thicken. Once bubbling, remove from the heat.
  28. Plate the pork chops with the roasted root vegetables. Spoon the honey-balsamic reduction over the pork and vegetables, and serve immediately.
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NutritionView more

510Calories
Sodium62%DV1480mg
Fat28%DV18g
Protein104%DV53g
Carbs12%DV37g
Fiber32%DV8g

PER SERVING *

Calories510Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3.5g18%
Trans Fat
Cholesterol110mg37%
Sodium1480mg62%
Potassium1490mg43%
Protein53g104%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber8g32%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.