Juicy Pork Chops & Vegetable Sheet Pan Dinner Recipe
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.
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.
Tips for success
Toss the carrots and potatoes in oil and spices before you put the pork chops on the pan so you have enough room.
Carrots—especially petite carrots—can be surprisingly wet right out of the bag. I dry them off by laying a couple of paper towels on the counter, spreading the carrots out, and blotting the tops with a couple more. It helps the oil and seasonings stick better, and keeps things from getting overly watery on the pan. Because no one invited carrot soup to sheet pan supper night. 😄
Pork chops are done when the internal temperature reads 145° F. If you don't have a meat thermometer you'll know they'r done when they feel firm to the touch and the juices run clear. If you cut into them, the meat should be opaque with little to no visible pink.
Time-Saving Tip: The pan I use is 13" x 18", and the veggies don’t quite fit in a single layer, which can result in a longer cooking time. To speed things up, divide everything between two sheet pans. With more room to spread out, the veggies cook faster—about 25 minutes! For best results use sheet pans that will fit side-by-side on one oven rack.
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*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.
Nutrition
Serving: 14thCalories: 511kcalCarbohydrates: 41gProtein: 33gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 90mgSodium: 619mgPotassium: 1447mgFiber: 7gSugar: 8gVitamin A: 11745IUVitamin C: 36mgCalcium: 71mgIron: 3mg
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