Sheet Pan Honey Balsamic Pork Chops And Vegetables

Sheet Pan Honey Balsamic Pork Chops And Vegetables


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!


  • 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


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