Name: Sheet-Pan Honey-Mustard Glazed Pork Chops with Roasted Apples and Charred Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp Dijon mustard; 2 tbsp honey; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1 tbsp apple cider vinegar; 1/2 tsp kosher salt; 1/4 tsp black pepper; 4 bone-in pork chops, 1-inch thick (about 6 oz each); 1 lb Brussels sprouts, trimmed and halved; 2 medium Honeycrisp apples, cored and sliced into 1/2-inch wedges; 1 large red onion, cut into 1-inch wedges; 2 tbsp olive oil; 1 tsp fresh thyme leaves; 3/4 tsp kosher salt; 1/2 tsp black pepper

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Sweet honey, tangy Dijon, and a quick sear on bone-in pork chops turn this American weeknight sheet-pan dinner into something special. Tart apples and crispy charred Brussels sprouts roast alongside for a complete fall-flavored meal in 30 minutes flat.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

495 kcalCalories
22 gFat
6 gSaturated Fat
38 gCarbs
7 gFiber
23 gSugar
34 gProtein
610 mgSodium
880 mgPotassium
85 mgCalcium
3 mgIron
78 mgVitamin C
820 mcgVitamin A

Ingredients

For the honey-mustard glaze

3 tbsp Dijon mustard
2 tbsp honey
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp apple cider vinegar
1/2 tsp kosher salt
1/4 tsp black pepper

For the pork and vegetables

4 bone-in pork chops, 1-inch thick (about 6 oz each)
1 lb Brussels sprouts, trimmed and halved
2 medium Honeycrisp apples, cored and sliced into 1/2-inch wedges
1 large red onion, cut into 1-inch wedges
2 tbsp olive oil
1 tsp fresh thyme leaves
3/4 tsp kosher salt
1/2 tsp black pepper

Directions

Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
In a small bowl, whisk together the Dijon, honey, 1 tablespoon olive oil, smoked paprika, garlic powder, apple cider vinegar, salt, and pepper until smooth; set aside.
On the prepared sheet pan, toss the Brussels sprouts, apples, and red onion with the remaining 2 tablespoons olive oil, thyme, salt, and pepper. Spread in an even layer, leaving space in the center for the pork chops.
Pat the pork chops dry and season lightly with salt and pepper. Heat a cast-iron skillet over medium-high heat and sear the chops for 2 minutes per side until golden brown.
Brush the seared chops generously on both sides with the honey-mustard glaze, then nestle them into the center of the sheet pan among the vegetables. Drizzle any remaining glaze over the apples and sprouts.
Roast for 16 to 20 minutes, flipping the pork chops once halfway through, until the pork reaches an internal temperature of 140°F and the Brussels sprouts are deeply charred and tender.
Transfer the pork chops to a cutting board, tent loosely with foil, and let rest for 5 minutes while the vegetables finish crisping on the pan.
Spoon the roasted apples, onions, and Brussels sprouts onto plates, top with a pork chop, and drizzle with the sticky pan juices before serving.

Cook’s Notes

Bone-in pork chops stay juicier; if using boneless, reduce roasting time by 3 to 4 minutes and check for 140°F early.
Don't crowd the pan — use two sheet pans if needed so the vegetables char instead of steam.
Substitute ripe Bosc pears for the apples for a fall variation, or add a handful of halved pecans in the last 5 minutes for crunch.
For a spicier glaze, stir in 1/4 teaspoon cayenne or a teaspoon of whole-grain mustard alongside the Dijon.
Leftover pork is excellent sliced cold over a kale salad with shaved apple and a cider vinaigrette.