Sheet Pan Pork Chops with Roasted Vegetables

maple mustard pork chops with sweet potatoes and brussels sprouts on sheet pan.

4.91 from 10 votes

Sheet Pan Pork Chops with Roasted Vegetables

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!

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Servings:

Author: Dee

Cost: $10

Ingredients

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)

Instructions

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

Notes

The cook time may differ depending upon the thickness of the pork chops. If you like your chops done more, cook until they reach 160 degrees f.

Look for pre-cut sweet potatoes and Brussel sprouts to cut down on prep time. Or, prep the veggies early in the day.

Nutrition