These sheet pan pork chops with potatoes and carrots are an easy one-pan dinner that’s perfect for busy weeknights. Juicy boneless pork chops roast alongside seasoned red potatoes and tender carrots, so you get a complete meal with very little prep or cleanup.
Everything cooks together on one baking sheet and is finished with a simple maple Dijon glaze that adds just the right balance of sweet and savory.
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Why You’ll Love These Sheet Pan Pork Chops
- Complete one-pan dinner
- Ready in about 40 minutes
- Juicy boneless pork chops
- Easy maple Dijon glaze
- Great for meal prep
- Simple pantry ingredients
Sheet pan dinners are always a win, especially on busy weeknights. With just 10 minutes of prep, everything cooks together on one pan for an easy, hands-off meal with minimal cleanup. If you love simple family dinners, be sure to try my Sheet Pan Chicken Fajitas, One Pan Pork Tenderloin with Apple and Brussels Sprouts, or 15 Easy One-Pan Dinners for Families.
Ingredients
Ingredient Notes
Made with simple ingredients that come washed and ready to use, this easy sheet pan dinner comes together fast.
- Pork Chops: I use boneless pork chops that are about 4 ounces each. Bone-in pork chops can be used, but they take up more space on the baking sheet and may need a longer cooking time. Thick-cut pork chops will also take longer to cook.
- Potatoes: Red potatoes roast faster than russets, and baby gold or sweet potatoes work well too. I buy the 1½-pound bags that come washed and ready to use, then cut the potatoes into small, even pieces so they cook through at the same time as the pork chops.
- Carrots: Using petite carrots is key because they roast quickly with no prep. Baby carrots can sometimes 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: Pure maple syrup gives the glaze its rich flavor. Pancake syrup is much sweeter and won’t produce the same results.
- Mustard: Grainy brown mustard gives the glaze extra texture, but Dijon mustard works just as well if that’s what you have.
- 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: Garlic powder, onion powder, Italian seasoning, salt, and black pepper keep the vegetables simple and flavorful. Feel free to use your favorite seasoning blend instead.
How to Make Sheet Pan Pork Chops
Here’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Toss the potatoes with olive oil and seasonings. Spread them onto the baking sheet with the carrots in a single layer.
Arrange the pork chops on the pan and brush them generously with the maple Dijon glaze before baking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second intervals, stirring the vegetables between intervals until heated through.
Frequently Asked Questions
Yes. Bone-in pork chops work well, but they take up more room on the baking sheet and may need a few extra minutes to cook through.
Yes. Sweet potatoes are a great substitute for the red potatoes. Cut them into bite-sized pieces so they cook in about the same amount of time.
The best way is to use an instant-read thermometer. Pork chops are done when the thickest part reaches 145°F, then let them rest for 3 minutes before serving.
Yes. You can chop the red potatoes and carrots and mix the maple Dijon glaze up to a day ahead. Store everything separately in the refrigerator until you’re ready to assemble and bake.
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Sheet Pan Pork Chops with Potatoes and Carrots Recipe
Ingredients
For the pork chops:
- 4 boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon grainy brown mustard
For the potatoes:
- 1 ½ pounds red potatoes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the carrots:
- 1 pound 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 potatoes on the baking sheet and toss them with oil and spices.1 ½ pounds red potatoes, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Place the carrots on the baking sheet and toss them with oil and spices.1 pound petite carrots, 1 tablespoon olive oil, ¼ teaspoon salt, ⅛ teaspoon black pepper
- In a small bowl, mix together the maple syrup, grainy mustard, and olive oil to make the maple syrup glaze.1 tablespoon olive oil, 1 tablespoon pure maple syrup, 1 tablespoon grainy brown mustard
- 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.4 boneless pork chops
- Bake for 30 minutes, or until the pork chops are cooked through and the vegetables are tender.
How thick should the pork chops be?
About ½-inch thick works perfectly. The ones I use are the standard pack, around 4 pork chops per pound, and they can vary a little in thickness.