Sheet Pan Honey Garlic Pork Chops

Why You’ll Love This

Affordable:  Pork chops are a wallet-friendly meat option when compared to steak and seafood. If you want to keep your food costs down, you can’t go wrong with chops.
Adaptable: It’s easy to customize the recipe however you like. You can use any kind of vegetables you prefer, adjusting the cooking time as necessary.
Simple to make: This isn’t one of those recipes where you need pots, pans and baking sheets. The whole thing is made on one baking sheet and then the sauce is made on the stove in a pan.

Honey Garlic Pork Chops Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Pork chops: These are the star of the dish. If you aren’t such a pork fan, sub steak, chicken breasts or thighs. You can also choose from bone-in or boneless pork chops for the recipe.
Normandy blend vegetables: These frozen veggies can be found at Walmart and there are various vegetables in the mix including zucchini and yellow squash. Use any frozen vegetables you prefer though, or even fresh ones.
Baby red potatoes: Feel free to use yellow potatoes or sweet potatoes if you like those better.
Garlic: This adds so much flavor. You can add extra if you like!
Honey: Adds sweetness and a distinctive flavor to the sauce.
Apple cider vinegar: For a contrasting tang. Substitute regular white vinegar if you only have that.
Chicken broth: The basis of the sauce. If you have pork broth you can use that but chicken broth works just as well.
Cornstarch: To thicken the honey garlic sauce. Without this, it would be too runny.

How to Make Baked Honey Garlic Pork Chops

For more detailed instructions with weights and measurements, jump to the printable recipe card

Prepare the potatoes:  Toss the red potatoes with oil, salt and pepper and then arrange on an olive oil greased baking sheet and bake.
Make the sauce: Bring the garlic, honey, apple cider vinegar, and chicken broth to a boil in a pan on the stove, then add a cornstarch slurry and stir until thick.
Bake the pork and vegetables: Toss the vegetables with oil, salt and pepper and add them to the pan, along with the pork chops basted in the sauce, and cook until done.
The finishing touches: If the pork is done before the vegetables, remove the chops to a plate and keep warm, then serve everything together, with chopped parsley sprinkled on top. Even if it’s all cooked perfectly at the same time, let the pork chops sit for 2 or 3 minutes.

Substitutions and Variations

Different vegetables: Feel free to use any vegetables you want. Either fresh or frozen would work, as you prefer. Just put anything denser (potatoes, parsnips, rutabaga, etc) in early so everything is finished at the same time.
Change up the protein: Pork chops work well in this recipe, but so would chicken breasts or thighs, turkey or even steak.
Reduce the carb count: Sub your preferred artificial sweetener for the honey. The amount you will need depends on the brand and type, so add a little at a time and taste. You can also swap the potatoes for lower carb vegetable.

Serving Suggestions

Appetizers: Any kind of appetizer would be delicious with honey garlic pork chops. Perhaps you’d like air fryer crab cake egg rolls or marinated olives with feta. Burrata stuffed tomatoes are absolutely delicious and a light enough appetizer not to ruin anyone’s appetite before serving the easy honey garlic pork.
Side dishes: You don’t really need to make any sides, since the dish has meat, potatoes and vegetables already, but you might like to have something like a roasted beet salad or an Asian zoodle on the side.

How to Store Honey Garlic Pork Chops

Store:   Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Freeze:  You can freeze leftovers for up to 3 months. Again, use an airtight container or Ziploc freezer bags.
Thaw:  Thaw in the refrigerator overnight.
Reheat:  You can reheat the honey garlic pork chops and vegetables in the microwave.

Top Tips

Max out the flavor: Try adding a ranch seasoning packet to the vegetables and potatoes before roasting them. Or add some garlic powder, red pepper flakes or even a splash of soy sauce.
Ensure the pork is cooked perfectly: Use an instant-read thermometer to check the pork is cooked through. Cook it until it reaches 145 degrees F.
No need to thaw the veggies: If you’re using frozen vegetables, you can pop them on the sheet pan still frozen, breaking up any stuck-together bits. Don’t forget the seasoning and oil before roasting them.