Pork Chop Sheet Pan Dinner Recipe
This Pork Chop Sheet Pan Dinner is ready in just over half an hour. It’s a complete meal with tender pork chops, red potatoes, and sweet roasted carrots—all on one pan. Less mess, more yum. Plus, it’s naturally gluten-free and dairy-free, so it works for a variety of diets.
Servings: 4 servings
Calories: 509kcal
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 tteaspoon 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 tteaspoon 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.
Notes
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 bagged 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 paper towels. 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 approximate.
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Nutrition
Calories: 509kcal | Carbohydrates: 41g | Protein: 33g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 662mg | Potassium: 1572mg | Fiber: 7g | Sugar: 11g | Vitamin A: 15663IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 3mg