Sheet Pan Pork Chops with Potatoes and Carrots Recipe

Overhead shot of a plate of pork chops, red potatoes and carrots on a plate, ready to be eaten.

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Sheet Pan Pork Chops with Potatoes and Carrots Recipe

These sheet pan pork chops with potatoes and carrots are an easy one-pan dinner made with juicy boneless pork chops, seasoned red potatoes, tender carrots, and a simple maple Dijon glaze. Ready in about 40 minutes with minimal prep and cleanup.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: dijon pork chops, maple pork chops, pork chop sheet pan dinner

Servings: servings

Calories: 509kcal

Author: Mindy Boyd

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.

Video

Notes

Toss the carrots and potatoes with the oil and seasonings before adding the pork chops to the pan. It's much easier to coat everything evenly while you still have plenty of room.

Bagged carrots can be surprisingly wet right out of the package. I like to pat them dry with paper towels before seasoning them so the oil and spices stick better and the vegetables roast instead of steam.

I usually tell when pork chops are done by how they feel and look. They should feel firm to the touch, the juices should run mostly clear, and the center should be opaque with just a hint of pink. If you prefer to use a thermometer, the internal temperature should reach 145°F. Let the pork chops rest for 3 minutes before serving.

For best browning, spread the vegetables into as even a layer as possible. If your sheet pan is small, the vegetables may take a few extra minutes to become tender.

Nutrition information is approximate and will vary based on the specific ingredients and brands used.

Nutrition