Sheet Pan Honey Garlic Pork Chops
Honey garlic pork chops with roasted vegetables make a delicious dinner. The recipe couldn't be simpler and the flavor is wonderful.
Servings: 4
Equipment
Ingredients
For the Pork Chops:
- 4 pork chops boneless
- 2 Tablespoons olive oil
- 1 Teaspoon Kosher salt
- 1 Teaspoon black pepper freshly cracked
- 3 Cups frozen vegetables I used the Normandy blend
- 1 Pound potatoes baby red, cut in half
- parsley freshly chopped, for garnish
For the Honey Garlic Sauce:
- 3 Cloves garlic minced
- ¼ Cup honey
- 2 Tablespoons apple cider vinegar
- ¼ Cup chicken broth
- 1 Tablespoon cornstarch for slurry
- 2 Tablespoons water for slurry
Instructions
- Preheat oven to 400 degrees F.
- Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper in a medium size mixing bowl. Arrange the potatoes cut-side down on the baking sheet and bake for 15 minutes or until potatoes just start to brown and soften a bit.
- While the potatoes bake, combine garlic, honey, apple cider vinegar, and chicken broth in a saucepan over medium heat. Bring to a boil.
- In a small bowl, stir together the cornstarch and water. Add the cornstarch slurry to the sauce and stir constantly until thickened. Remove from the heat.
- Remove baking sheet from the oven and push the potatoes to one side.
- Toss the frozen vegetables with remaining tablespoon olive oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper.
- Add the pork chops to the center of the pan and the frozen veggies blend to the end of the pan opposite the potatoes.
- Baste pork chops with the honey garlic sauce.
- Bake an additional 15 to 20 minutes or until pork chops register 145 degrees on an instant-read thermometer.
- If the vegetables need a little more time to cook, remove the pork chops to a clean plate and cover to keep warm then return the vegetables to the oven to roast a bit longer.
Notes
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.
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.
Nutrition
Calories: 523kcal | Carbohydrates: 59g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 774mg | Potassium: 1302mg | Fiber: 8g | Sugar: 18g | Vitamin A: 6942IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
