Sheet-Pan Honey-Balsamic Pork Chop Dinner

Sheet-Pan Honey-Balsamic Pork Chop Dinner

Honey balsamic pork chops baked on one sheet pan, roasted with Brussels sprouts and cherry tomatoes until the glaze turns deep mahogany and sticky. This roasted pork chop dinner is simple, caramelized, and ideal for weeknight pork chops with minimal cleanup.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Pork chops

4 bone-in pork chops 1 inch thick

Honey Balsamic Glaze

3 tbsp balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
2 cloves garlic minced
1 tbsp olive oil
0.5 salt and pepper to taste

Roasted vegetables

2 cup Brussels sprouts halved
1 cup cherry tomatoes
2 tbsp olive oil
0.5 salt and pepper to taste

Equipment

1 sheet pan

Method

Prep and roast the vegetables

Preheat the oven to 400°F.
Whisk the balsamic vinegar, honey, Dijon mustard, minced garlic, and olive oil until smooth.
Toss the Brussels sprouts and cherry tomatoes with 2 tbsp olive oil and salt and pepper, then spread them evenly on a large sheet pan; roast for 10 minutes.

Glaze and finish cooking

Season the pork chops with salt and pepper, push the vegetables to the edges, and nestle the pork chops in the center.
Brush the pork chops generously with the glaze and drizzle any extra over the vegetables.
Roast for 18–22 minutes until the pork reaches 145°F and the glaze is caramelized; broil for 2 minutes for extra color.

Notes

For the stickiest mahogany glaze, keep the sheet pan uncovered and avoid overcrowding—spread vegetables in a single layer so caramelization can happen. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a lower-sugar option, use a sugar-reduced honey or honey substitute for the glaze while keeping the balsamic and mustard the same.