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Sheet-Pan Honey-Balsamic Pork Chop Dinner

Prep 30 min
Total 60 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 9, 2018

Ingredients

medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)

tablespoons olive oil

1 1/4

teaspoons salt

1/2

teaspoon pepper

1/2

lb fresh broccoli florets (about 4 cups)

boneless pork chops (about 3/4 inch thick)

tablespoons honey

tablespoon whole grain Dijon mustard

teaspoons balsamic vinegar

Steps

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1

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2

In 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.
3

In 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.
4

Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
5

In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
6

Remove 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.
7

Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

Expert Tips

Make sure to use the red-skinned, orange-fleshed sweet potatoes for this recipe.
We suggest using boneless, 3/4-inch pork chops, which is what we based our cook time on, but if your chops are thicker or thinner, you’ll need to adjust the cooking time. Using a meat thermometer helps to take the guess work out of determining when your pork chops are done.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 140

% Daily Value

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;