One Sheet Pan Maple Dijon Pork Chops with Brussels sprouts and sweet potatoes is a deliciously easy fall dinner that cooks in just 30 minutes.
I’ve got another sheet pan dinner for you today, friends. I think I’m just a little bit obsessed with making dinner on one baking sheet, but seriously, it doesn’t get much easier than this! And, you can’t beat the easy clean-up — just toss out the foil and you’re just about done.
The first two times I cooked dinner is a sheet pan, I used chicken. But we had been having a lot of chicken dinners lately, and the kids were practically begging for something different. So I made maple Dijon pork chops with sweet potatoes and Brussels sprouts. Not only is this easy to make, but it’s also perfect for fall.
You can have pork chops whenever you want, and we even like to grill pork chops in the summer. But when you slather them with a mix of maple syrup and mustard and bake them with seasonal veggies, you’ve got a meal that’s definitely all about fall.
This 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!
After that, the rest of the meal comes together in no time.
You just add some spices and slather on the mustard and maple syrup, and then you pop the pan in the oven. Easy peasy, right?
It took about 30 minutes for the pork chops to cook, and they were on the thick side. If yours are thinner, just keep an eye on them, and check the temperature. You definitely don’t want dried out pork chops!
How to Make One Sheet Pan Maple Dijon Pork Chops
Pork chops topped with a sweet and tangy maple mustard glaze and cooked in one sheet pan with Brussels sprouts and sweet potatoes
- 2 tablespoons olive oil
- 4 1-inch pork loin chops, bone-in
- 3 cups Brussels sprouts, washed and cut in half
- 2 sweet potatoes, peeled, washed and cut into cubes
- 1 teaspoon garlic powder
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 3 tablespoons maple syrup (all natural)
- 1 tablespoon dried rosemary
- 1 tablespoon butter (optional)
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Preheat oven to 425 degrees
Line a jelly roll pan with heavy-duty aluminum foil, and add olive oil
Add vegetables and meat, and toss lightly in olive oil until coated
Season with sea salt, pepper and garlic powder
Spread Dijon mustard evenly on pork chops, then pour maple syrup over chops and veggies
Sprinkle dried rosemary over chops
Bake for 30 minutes, stirring vegetables occasionally, or until pork chops reach internal temperature of 160 degrees
Dot with butter or add additional maple syrup before serving, if desired
The cook time may differ depending upon the thickness of the pork chops
These one sheet pan maple Dijon pork chops were a huge hit with my family. And if you want to make dinner extra special, you can make some homemade Crock-Pot cinnamon apple sauce to go with them — yum!
Happy cooking, friends!
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Oh yum!! This is my kind of dinner!! LOVE!!
I’m so glad that you like it!
These are all of my favorite fall flavors! I think this is just what busy families are looking for these days. Flavorful and fast! Kudos!
Thanks! I think this is definitely what busy families need!
Gotta love sheet pan dinners! And pork and mustard is one of my favorite combos!
I love that classic pork and mustard combo!
Sheet pan meals are seriously the best! I love the sweet and tangy combo with the chicken. My family would love this!
Thanks, Joanie. My family really loved this one. 🙂
This is my favorite kind of meal! Quick, easy, and little clean up! Yum!
The easy clean-up is definitely my favorite part!
Sheet Pan meals are so popular at our house right now. I make sheet pan meal 2 or 3 times a week around here! Adding this in for this week!
I’m starting to serve them more than once a week, too! 🙂
This sounds like the perfect comfort food for fall! 🙂
Thanks! It’s definitely a fall dinner. 🙂
I love the flavor of this recipe, it say warm cozy fall! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
These look amazing. I’m always looking for a good pork chop meal so I’ll have to try this soon!
I made this tonight and had some issues with the syrup burning. Everything was charred except the pork chops. I read and reread the recipe to make sure I wasn’t missing something and I followed it to a T. Is there something you can think of that may have caused this? Thank you, and it was good even with the burnt maple syrup!
So sorry about that, Melissa. I didn’t have this problem, but maybe it’s a difference in the actual oven temperatures? You could always add the syrup at the end so that it doesn’t burn.