Honey Mustard Sheet Pan Pork Chops


Frozen pork chops with honey and mustard with roasted sweet potatoes and Brussels sprouts. The perfect autumn dinner. All fry together on a frying pan in foil.

Recipes for leaf casseroles are popular for one reason-simplicity simply can not be overcome!

In this iteration, I channel the favorite autumnal flavors by combining Brussels sprouts and sweet potatoes with honey and mustard frozen pork chops.

Before I go too far, I have a confession: some people swear by honey mustard sauce, but I wasn’t the biggest fan—until now.

The few times I’ve tried it in the past, the honey mustard sauce was too sweet or too spicy. But while working on this recipe, I decided to use Dijon mustard and honey of good quality, and I now see the light.

There is a floral sweetness of honey, which is balanced by a sweet sourness of mustard, which perfectly harmonizes with the pork. The grated garlic adds another layer of flavor that seems to collect all this.

The sauce is so addictive that you might even want to make an addition to have at the table!

Cutting all the vegetables requires a decent amount of knife work, but it’s definitely worth it when you sit down to eat.

This meal is perfect for a dinner on weekdays for a family, or for a person who likes to eat the leftovers for lunch or dinner during the week.


  • 1 Pound Brussels sprouts, halved or quartered, depending on size (about 4 prepared cups)
  • 2 medium sweet potatoes, cut into 1/2-inch cubes (about 3 cups chopped)
  • 10 Sprigs of fresh thyme
  • 2 Tablespoons vegetable oil
  • 1 1/2 Tsp kosher salt
  • 1/4 Teaspoon ground black pepper
  • 2 Cloves of garlic grated or finely chopped
  • 2 tablespoons Dijon mustard
  • 2 Tablespoons of honey
  • Four pork chops cut 1 inch thick in the middle (about 2 1/2 pounds)


Preheat the oven to 400F
Mix Brussels sprouts, sweet potatoes, thyme, oil, salt
, and pepper together on a rimmed tin pan. Make sure that the vegetables are all evenly covered with oil.

Mix the garlic, mustard and honey in a small bowl.

Smear pork chops with honey mustard

Nest the pork chops between the vegetables on the baking sheet. Brush both sides of the pork chops with half of the honey-mustard sauce (rest) and sprinkle with salt and pepper.

Cooking pork chops

Bake for 10 minutes. Brush the two sides of the pork chops with the remaining honey-mustard sauce. Cook for another 10 to 15 minutes until the meat is well cooked and has reached an internal temperature of 145 F.


Spread vegetables and pork chops between the places and serve hot.

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