Sheet Pan Honey Mustard Pork Chops with Green Beans
Bone-in pork chops, baby potatoes, and green beans roasted together in one honey mustard glaze that does double duty as both the marinade and the finishing sauce. One pan, ready in 40 minutes.
Ingredients
Meat & Protein
- 4 bone-in pork chops about 1-inch thick
Produce
- 1.5 lb baby potatoes halved
- 1 lb green beans trimmed
- 3 garlic cloves minced
Pantry & Canned Goods
- 0.33 cup dijon mustard
- 3 tbsp honey
- 4 tbsp olive oil divided
Seasonings & Spices
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt divided
- 0.5 tsp black pepper divided
Instructions
- Preheat the oven to 400°F. In a small bowl, whisk together the dijon mustard, honey, minced garlic, and 2 tablespoons olive oil. This glaze will be used for both the pork and the vegetables.
- Toss the halved potatoes with 1 tablespoon olive oil, half the salt, and half the pepper. Spread them on a large sheet pan and roast for 15 minutes to give them a head start.
- While the potatoes roast, pat the pork chops dry and season both sides with garlic powder, paprika, remaining salt, and remaining pepper.
- After the potatoes have had their 15-minute head start, push them to one side of the pan. Add the pork chops and toss the green beans with the remaining olive oil, then add them to the pan as well.
- Brush the pork chops generously with the honey mustard glaze, then drizzle any remaining glaze over the potatoes and green beans.
- Return to the oven and roast for 15-18 minutes, until the pork reaches an internal temperature of 145°F and the potatoes are fork-tender. Let the pork rest for 5 minutes before serving.
Notes
The potatoes get a 15-minute head start specifically so everything finishes at the same time — pork chops cook much faster than potatoes, and adding them to the pan at the same moment either leaves the potatoes raw or the pork overcooked. An instant-read thermometer is worth using here; pulling the pork at exactly 145°F is what keeps it from drying out.
Store the pork separately from the vegetables for the best texture. Keeps 3 days refrigerated.
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