Sheet Pan Pork Chops with Brussels sprouts and sweet potatoes in a delicious maple Dijon sauce is an easy dinner that cooks in just 30 minutes.Perfect for busy weeknights!
Sheet Pan Maple Dijon Pork Chops
I love making maple Dijon pork chops with sweet potatoes and Brussels sprouts. Not only is this sheet pan dinner easy to make, but it's also perfect for fall and winter. My whole family loves this pork chop dinner!
When you slather these delicious pork chops with a mix of maple syrup and mustard and bake them with seasonal veggies, you've got a complete meal that's definitely all about fall flavors.
This one-pan meal does take a little extra prep work, since you have to peel and slice the sweet potatoes, but you can do this part in advance and cook everything when you're ready. And don't forget that you're saving time by not washing a lot of pots and pans. And personally, I'd rather do a little extra prep work than wash dishes!
Best of all the entire meal cooks on one pan for easy clean up!
You can find these simple ingredients for this easy recipe in your local grocery store. Full amounts are in the printable recipe card below.
- Pork chops -- Look for bone-in pork chops that are around 1-inch thick for best results. You can use thick boneless pork chops if they are at least an inch thick or more.
- Sweet potatoes
- Brussels sprouts
- Maple syrup -- try to get real maple syrup, not pancake syrup as that may be too sweet.
- Dijon mustard -- combines with maple for a tangy, sweet sauce
- Seasonings -- sea salt, black pepper, garlic powder and dried rosemary
- Olive oil -- or vegetable oil or avocado oil to coat the veggies
How to Make a Sheet Pan Pork Chop Dinner
First, you will need to cut up the veggies. Slice the Brussels sprouts in half, and remove the tough stem.
Then, peel and slice the sweet potatoes into bite size pieces, about 1-inch cubes. They need to be small so that they cook evenly.
Toss the veggies in a little olive oil, and season with some of the spice mix. I usually do this on the sheet pan, but you can mix the veggies in a large bowl if you prefer.
Mix the maple syrup and mustard in a small bowl until well combined. Then, place the pork chops on the sheet pan with the veggies in a single layer.
Season pork chops with the remaining seasoning. Then, brush the maple mustard sauce on the pork chops and drizzle some on the veggies.
Place the pork chop sheet pan dinner in a preheated oven, and bake for 30 minutes or until the internal temperature reads 145 degrees on a meat thermometer and the veggies are fork tender.
If you prefer your chops to be more well done, you can cook for a little bit longer. Thinner chops will cook faster, so test temperature around 20 minutes. You definitely want nice tender pork chops!
How to Store and Reheat Leftovers
Store leftover pork chops and veggies in an airtight container in your refrigerator for 3-4 days. You can freeze the leftovers for up to 3 months. Reheat leftovers in the oven on low heat or microwave individual portions on low power until heated through.
Use a large sheet pan to hold all of the food. I use a half sheet pan for this hearty meal.
Thicker cuts of pork chops are best as they won't dry out during the cooking process.
Look for pre-cut sweet potatoes and Brussel sprouts to cut down on prep time. Or, prep the veggies early in the day to get dinner on the table faster.
Let the pork chops rest for about 3-5 minutes before serving. This will keep them nice and juicy.
Sub small red potatoes or baby yellow potatoes or cauliflower for a low carb option.
More Easy Sheet Pan Meals
If you love sheet pan dinners, try my sheet pan smoked sausage and potatoes -- super easy with easy prep. Try my baked ranch pork chops and potatoes or my easy baked ranch chicken dinner and browse more main dish dinners for more easy dinner ideas.
Sheet Pan Pork Chops with Roasted Vegetables
- 2 tablespoons olive oil
- 3 cups Brussels sprouts, washed and cut in half
- 2 small sweet potatoes, peeled, washed and cut into cubes
- 1 teaspoon garlic powder
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried rosemary
- 4-6 pork loin chops, bone-in
- 1 tablespoon Dijon mustard
- 3 tablespoons maple syrup (all natural)
- Preheat oven to 425℉
- Line a large sheet pan with heavy-duty aluminum foil, and add olive oil to pan
- Add vegetables in a single layer, and toss lightly in olive oil until coated
- Season with half of sea salt, pepper and garlic powder and rosemary
- In a small bowl, mix the maple syrup and mustard until well combined
- Place pork chops on the sheet pan, season with remaining spice mix. Brush maple mustard sauce over pork chops and drizzle over veggies
- Bake for 25-30 minutes, stirring vegetables occasionally, or until pork chops reach internal temperature of 145 degrees, according to a meat thermometer, and vegetables are fork tender
- Allow chops to rest for 5 minutes before serving
Nutrition information is estimated. Please do your own calculation to fit special diets.
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Published in 2016 and updated in 2023.