Sheet pan honey mustard pork with a delectable side of roasted vegetables - what's not to love?


  • 3 tablespoons yellow mustard
  • 2 tablespoons honey
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds brussels sprouts
  • 2 medium carrot
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt (divided)
  • black pepper
  • 4 pork loin chops (1.5lb. each, about 1” thick)
  • nonstick cooking spray


  1. Preheat the oven to 400° F.
  2. Line an extra-large baking sheet with parchment paper.
  3. Place the yellow mustard, honey, onion powder, and garlic powder into a medium mixing bowl. Whisk until combined and golden brown in color. Set aside.
  4. With a sharp knife, trim the bottoms from the Brussels sprouts and cut into quarters. Place in a gallon-sized Ziploc bag.
  5. Slice the carrots on a diagonal a scant ¼” thin. Place in the Ziploc bag with the Brussels sprouts.
  6. Drizzle 1 Tbs. olive oil into the bag. Add 1 Tbs. of the honey mustard dressing, ½ tsp. of salt, and black pepper, to taste.
  7. Seal the bag and shake until the vegetables are evenly coated.
  8. Transfer the vegetables onto the baking sheet. Discard the Ziploc bag.
  9. Transfer the baking sheet to the middle rack of the preheated oven.
  10. Roast the vegetables for 7-8 minutes, until they are just able to be pierced with a fork, but not tender or soft.
  11. Remove the baking sheet from the oven.
  12. Rinse the pork chops with cold water and pat dry with paper towels.
  13. Sprinkle the pork chops with 1 tsp. of salt and black pepper, to taste.
  14. Add the pork chops to the bowl of the honey-mustard dressing. Using a rubber spatula, flip the pork chops in the bowl to coat them evenly in dressing.
  15. Set a large skillet over medium-high heat, and spray generously with non-stick cooking spray.
  16. Once the pan is hot, add the pork chops.
  17. Sear the pork chops for 2 minutes on one side until browned. Do not move them around the pan.
  18. Flip the pork chops and sear for an additional 2 minutes on the other side, until browned.
  19. Use a rubber spatula the push the Brussels sprouts and carrots away from the center of the sheet, creating a space to lay the pork chops.
  20. Transfer the pork chops to the center of the baking sheet.
  21. Spoon an equal amount of any remaining honey mustard dressing on top of each pork chop.
  22. Transfer the baking sheet back to the oven.
  23. Roast for 12-14 minutes, or until the pork reaches an internal temperature of 150° F and the vegetables are fork-tender.
  24. Remove the baking sheet from the oven.
  25. Allow the pork to rest on the baking sheet for 3-4 minutes.
  26. Plate the pork chops with the roasted root vegetables and serve.
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NutritionView more



Calories440Calories from Fat120
Total Fat13g20%
Saturated Fat3g15%
Trans Fat
Calories from Fat120
Total Carbohydrate30g10%
Dietary Fiber9g36%
Vitamin A
Vitamin C

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


Yummly User
Al Wong 25 days ago
Turned out great. Adding this to my regular rotation
Gail 5 Jun
Perfectly tender pork! Sauce was tasty but didn’t make very much.Would double sauce recipe.
Denise 4 Jun
It was okay but i think I will see what i can do to make it better.