A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.
Sheet-Pan Honey-Balsamic Pork Chop Dinner
- Prep Time 30 min
- Total 60 min
- Servings 4
- Ingredients 9
Ingredients
- 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 lb fresh broccoli florets (about 4 cups)
- 4 boneless pork chops (about 3/4 inch thick)
- 3 tablespoons honey
- 1 tablespoon whole grain Dijon mustard
- 2 teaspoons balsamic vinegar
Instructions
-
Step1Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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Step2In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
-
Step3In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
-
Step4Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
-
Step5In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
-
Step6Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
-
Step7Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Nutrition
470
Calories
15g
Total Fat
44g
Protein
37g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 1000mg
- 41%
- Potassium
- 1140mg
- 33%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 19g
- Protein
- 44g
% Daily Value*:
- Vitamin A
- 280%
- 280%
- Vitamin C
- 45%
- 45%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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