Sheet Pan Pork Chops Dinner for Two - Quick, Easy, Delicious

 

Looking for a weeknight meal that’s hearty, wholesome, and stress-free? This Sheet Pan Pork Chop Dinner is the answer. Juicy pork chops roast alongside tender potatoes and sweet carrots—all on one baking sheet for minimal cleanup and maximum flavor.

With simple seasonings and everyday ingredients, this recipe delivers comfort food at its best. It’s perfect for busy evenings when you want something satisfying without spending hours in the kitchen. Its ready in less than an hour and is balanced, nourishing and delicious. Sheet pan cooking = easy cleanup.  Count me in!

 

 

I was really pleased with how these chops turned out.  My mother used to cook her pork chops to death. There was a big fear in those days of catching disease from improperly cooked pork. That is no longer the case with the pork we have available to us these days. Pork need not be dry and flavorless if you do things right.

My pork chops came out tender and juicy due to my brining them. The maple and mustard sauce added a beautiful flavor not only to the chops but to the carrots and potatoes as well. This was a complete meal. I added a salad to the side and some applesauce to enjoy with the chops.

This was quick, easy and delicious, with very little to clean up afterwards. That always makes for a great midweek supper option!

 

INGREDIENTS NEEDED

TO MAKE

SHEET PAN PORK CHOP DINNER

There is nothing too out of the ordinary here. I am sure you will have everything you need to make this dinner in the kitchen already.

For the chops and brine:

• 2 (1-inch thick) bone in loin chops
• 1 TBS fine sea salt
• 1 TBS granulated sugar
• 4 cups water

You will also need:

• 1/2-pound (200g) carrots peeled and cut into thick batons
• 1/2-pound (200g) potatoes, washed, dried and cut into thick wedges
• 1 TBS light olive oil
• 2 TBS maple syrup
• 1/2 TBS grainy mustard
• 1/2 TBS Dijon mustard
• 1/2 TBS rice wine vinegar
• 2 tsp soy sauce
• 1 small clove of garlic, peeled and grated
• salt and pepper to taste

 

My chops were loin chops with the T-bone in them. Generally speaking, these have a nice nugget of tenderloin on one side of the bone and the loin on the other side. I prefer bone in chops over boneless chops. They have more flavor and do not dry out as easily.

I use light olive oil because it still has the health properties of extra virgin olive oil but has a mellower flavor. It's great for cooking.

Use pure maple syrup. Do NOT use pancake syrup. You could use liquid honey in its place and still have a delicious chop, if you have no maple syrup or cannot get it. Greek honey is really nice.

I used a low salt soy sauce because of the salt used in the brine. You won't really need to season these chops, except for maybe with a bit of coarse pepper before serving.

 

HOW TO MAKE A

SHEET PAN PORK CHOP DINNER

Sheet pan suppers are some of my favorite kinds of meals to cook. They cook quickly with minimum preparation and mess.  Cleanup is also a breeze if you line the sheet pan with foil.

1. First brine your pork chops. Dissolve the salt and sugar in the water. Add the chops. Submerge them completely. Leave to sit at room temperature for half an hour. (It is not necessary to brine them, but brining does give you a tender and juicy finish. Do not brine them for much more than half an hour.)
2. Remove the chops from the brine, discarding the brine. Pat the chops dry with some paper toweling. (Do make sure you don't skip this step. You want your chops to roast in the oven not stew.)
3. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium sized baking tray with some non-stick aluminum foil. (Foil makes for a quicker and easier cleanup.)
4. Prepare your vegetables and set aside. (Try to cut everything of an even size for even cooking.)
5. Whisk together the oil, maple syrup, both mustards, vinegar, soy sauce and garlic.
6. Toss the chops in half of the mixture, rubbing it well into the chops. Place onto the baking sheet. (I also like to slash the fatty edge of my chops at 1/2-inch intervals. This helps to prevent them from curling up when they cook.)
7. Toss the vegetables with the remaining mixture. Place around the chops on the baking sheet in a single layer. (Reserve any remaining sauce.) 
8. Roast in the preheated oven for 20 to 30 minutes, flipping the vegetables over if desired halfway through the baking time. A few minutes before everything is finished, drizzle with the remaining sauce and turn the grill on to color the chops and finish cooking. (The cook time is depending on the thickness of your chops.)
9. Serve the cooked chops with the roasted veggies and enjoy. The internal temperature of the pork should be 145*F/62.8*C. The carrots and potatoes should be cooked through. (A fork or the tip of a knife should insert easily into the vegetables and the juices from the pork should not be pink.)

 

 

HINTS & TIPS FOR PERFECTION

• Read through the recipe a few times before beginning to help familiarize yourself with any ingredients or equipment needed.
• Assemble everything you are going to need before you begin.  This can help to prevent you from leaving something important out.
• If you really want your chops to turn out tender and juicy, brine them as per the recipe.
• Makes sure you pat your chops really dry with some paper towels before applying the roasting sauce.
• Cut all of your vegetables into a similar size.
• Do not crowd the baking tray. Leave plenty of room for the air to circulate around the chops and vegetables.
• Slash the fatty edges of the pork chops at 1/2-inch intervals before cooking to help keep them flat.
• Do not overcook. The chops will be done when the internal temperature reads 145*F/62.8* C on an instant read meat thermometer.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE BONE IN CHOPS?

Feel free to use boneless chops but do bear in mind that they will cook quicker than the bone in chops and can come out drier if cooked too long. The bone helps to keep the meat juicier and adds flavor to the chops.

MUST I BRINE THE CHOPS?

Not at all. You can cook this recipe easily without brining the chops. I brine mine to help keep them tender and juicy.

DO I NEED TO USE REAL MAPLE SYRUP?

If you want the best flavor you do.

CAN I USE REGULAR MUSTARD?

No, you cannot use regular mustard. The flavor would be too harsh and vinegary. Dijon brings a subtle heat without being too harsh. 

CAN I VARY THE VEGETABLES USED?

Of course you can. Many other vegetables work well. Brussels sprouts, green beans, parsnips, sweet potatoes, squash, etc. All will work well. Just make sure that you cut each to the size that will roast to the right consistency/bite in the allotted time.

CAN THIS BE MADE AHEAD OF TIME?

It is recommended that you put this together just prior to making and eating it. It cooks very quickly in any case.

CAN THIS RECIPE BE DOUBLED?

Certainly. Simply multiply all of the ingredients by 2. The cook time will stay the same although you will need a larger baking sheet.

 

A FEW OTHER PORK CHOP RECIPES

FOR YOU TO ENJOY

I don't eat red meat very often but when I do it is more than likely to be a pork chops. They do call it the other "white meat."  Today's pork is much leaner and safer than the pork of yesteryear. Here are a few more delicious ways to enjoy them.

PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

ONE PAN CAESAR PORK CHOPS - This quick, easy and delicious recipe for Caesar Pork Chops that I am sharing with you is anything but dry!  These always come out tender and juice, and most important of all, delicious! Three simple ingredients and about half an hour's bake time, and presto!  You have delicious pork chops that your family are really going to fall in love with.

  

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Yield: Serves 2

Author: Marie Rayner

Sheet Pan Pork Chop Dinner

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A delicious pork chop dinner for two using home brined chops, carrots and potatoes, glazed with a maple mustard glaze, all roasted to perfection on a baking sheet. Cook time does not reflect the time required to brine the chops.

Ingredients

For the chops and brine:

• 2 (1-inch thick) bone in loin chops
• 1 TBS fine sea salt
• 1 TBS granulated sugar
• 4 cups water

You will also need:

• 1/2-pound (200g) carrots peeled and cut into thick batons
• 1/2-pound (200g) potatoes, washed, dried and cut into thick wedges
• 1 TBS light olive oil
• 2 TBS maple syrup
• 1/2 TBS grainy mustard
• 1/2 TBS Dijon mustard
• 1/2 TBS rice wine vinegar
• 2 tsp soy sauce
• 1 small clove of garlic, peeled and grated
• salt and pepper to taste

Instructions

1. First brine your pork chops. Dissolve the salt and sugar in the water. Add the chops. Submerge them completely. Leave to sit at room temperature for half an hour. 
2. Remove the chops from the brine, discarding the brine. Pat the chops dry with some paper toweling.
3. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium sized baking tray with some non-stick aluminum foil.
4. Prepare your vegetables and set aside.
5. Whisk together the oil, maple syrup, both mustards, vinegar, soy sauce and garlic.
6. Toss the chops in half of the mixture, rubbing it well into the chops. Place onto the baking sheet.
7. Toss the vegetables with the remaining mixture. Place around the chops on the baking sheet in a single layer. (Reserve any remaining sauce.)
8. Roast in the preheated oven for 20 to 30 minutes, flipping the vegetables over if desired halfway through the baking time. A few minutes before everything is finished, drizzle with the remaining sauce and turn the grill on to color the chops and finish cooking. (The cook time is depending on the thickness of your chops.)
9. Serve the cooked chops with the roasted veggies and enjoy. The internal temperature of the pork should be 145*F/62.8*C. The carrots and potatoes should be cooked through.

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