You’re just one pan and 30-ish minutes away from discovering the secret to pork chops that stay juicy and come with perfectly roasted veggies—no flipping, no fuss. This Maple Pork Chops & Veggie Dinner is ready in just over half an hour (which totally still counts as a 30 minute dinner in my book). It’s a complete meal with tender pork chops, golden potatoes, and sweet roasted carrots—all on one pan. Less mess, more yum.
Don’t you just love sheet pan dinners? Me too. With right around 10 minutes of prep time, this sheet pan pork chops and veggie combo is perfect for busy weeknights. And the best part? It’s a healthy, hearty meal the entire family will actually be excited about. (Yes, even the picky one who claims they “don’t like carrots”, they may just surprise you.)
This is a fabulous recipe to meal prep, especially if you're cooking for two. We make it once and enjoy it twice, which is my kind of efficiency.
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Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes and Substitutions
Made with simple ingredients that come washed and ready to go, this easy dinner comes together fast. Just get it prepped, pop it in the oven, and kick your feet up while it does the heavy lifting. Who says dinner time has to be complicated and stressful?
- Pork Chops: I use boneless pork chops that are about 4 ounces each. Bone-in chops take up more space on the baking sheet and may not cook in the same amount of time. Thick-cut pork chops will definitely take longer to cook.
- Potatoes: Red potatoes roast up faster than russets, and sweet potatoes or gold potatoes roast quickly too. I buy the kind in a 1.5 pound bag that come already washed and ready to go. Then I cut them smaller so they cook in a short amount of time—no one wants crunchy spuds.
- Carrots: Buying petite carrots is key because they roast quickly with no prep. Baby carrots can be pretty thick and may not cook as fast. Carrot coins also work, but they’ll add to the prep time unless you buy them pre-chopped.
- Maple Syrup: I use pure maple syrup, not pancake syrup (because that would just be weird... and very sweet).
- Mustard: I usually go for a grainy brown mustard, but for a bolder kick, use Dijon mustard. Both are great-choose your mustard mood.
- Oil: Olive oil is my go-to, but canola oil and avocado oil are also healthy alternatives. You can use vegetable oil too if that’s what you have on hand.
- Spices & Seasonings: We season the veggies with garlic powder, onion powder, Italian seasoning, salt, and black pepper. Simple pantry staples that deliver big flavor.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Toss carrots and potatoes with oil, and seasonings then move them over so you'll have enough room for the chops.
Add pork chops and brush with maple glaze. Place in the oven and roast for 30 minutes.
Frequently Asked Questions
Store in an airtight container in the refrigerator for about 3 days.
Reheat in the microwave in 30 second intervals, stirring the vegetables each time, until heated through.
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Juicy Pork Chops & Vegetable Sheet Pan Dinner Recipe
Ingredients
For the pork chops
- 4 boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon grainy brown mustard
For the potatoes
- 1 ½ lb potatoes
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the carrots
- 12 oz petite carrots
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a very large sheet pan with parchment paper or brush the entire pan with oil.
- Chop the potatoes into ½-inch chunks. Place the carrots and potatoes on the baking sheet and toss them with oil and spices.
- In a small bowl, mix together the maple syrup, grainy mustard, and olive oil to make the maple syrup glaze.
- Place the pork chops on the pan. Brush about ⅓ of the glaze on one side, then flip and brush the remaining ⅔ on the side that will face up while baking.
- Bake for 30 minutes, or until the pork chops are cooked through and the vegetables are tender.
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