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!
- 2 (1-inch thick) bone in loin chops
- 1 TBS fine sea salt
- 1 TBS granulated sugar
- 4 cups water
- 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
- 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.)
- 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.)
- 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.)
- Prepare your vegetables and set aside. (Try to cut everything of an even size for even cooking.)
- Whisk together the oil, maple syrup, both mustards, vinegar, soy sauce and garlic.
- 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.)
- Toss the vegetables with the remaining mixture. Place around the chops on the baking sheet in a single layer. (Reserve any remaining sauce.)
- 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.)
- 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.)
- 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.
Sheet Pan Pork Chop Dinner
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
- 2 (1-inch thick) bone in loin chops
- 1 TBS fine sea salt
- 1 TBS granulated sugar
- 4 cups water
- 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
- 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.
- Remove the chops from the brine, discarding the brine. Pat the chops dry with some paper toweling.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium sized baking tray with some non-stick aluminum foil.
- Prepare your vegetables and set aside.
- Whisk together the oil, maple syrup, both mustards, vinegar, soy sauce and garlic.
- Toss the chops in half of the mixture, rubbing it well into the chops. Place onto the baking sheet.
- Toss the vegetables with the remaining mixture. Place around the chops on the baking sheet in a single layer. (Reserve any remaining sauce.)
- 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.)
- 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.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’ve been searching for a foolproof chicken recipe that’s juicy, flavorful, and easy enough for any night of the week—this is it. Tender chicken breasts are baked to perfection with simple seasonings, creating a dish that’s both comforting and crowd-pleasing.
This recipe is all about balance: minimal prep, maximum flavor, and a result that tastes like home. Whether you serve it with roasted veggies, a crisp salad, or buttery mashed potatoes, it’s the kind of meal that brings everyone to the table.
- 8 bone in, skin on chicken thighs
- butter for greasing pan
- 1/4 cup (60ml) pure maple syrup
- 2 TBS cider vinegar
- 1 TBS dry mustard powder
- 1 tsp minced garlic
- 1 tsp Creole seasoning (see notes)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat the oven to 200*C/400*F/ gas mark 6. Line your baking dish with a double layer of Aluminum foil. Butter the top layer. (WARNING - Don't skip this step.)
- Lay the chicken thighs out in the pan in a single layer, skin side up. (Don't crowd the chicken. You want there to be plenty of room between the pieces for the air to circulate.)
- Whisk together all the remaining ingredients. Pour evenly over the chicken.
- Bake for one hour, turning the chicken every fifteen minutes, until the chicken is tender and nicely glazed. (It is the basting and turning which helps to create a delicious result!)
- Serve hot with your favorite sides.
.JPG "World's Best Baked Chicken")
- Read though the recipe several times to make sure you are aware of any ingredients or equipment which you may need to make this recipe.
- Assemble all of your ingredients before starting. This can help to prevent you from leaving out anything integral to the recipe.
- Bone-in skin-on chicken thighs are recommended for this recipe. Drumsticks will also work. Breasts can dry out if not carefully watched and will not take as long to cook.
- Follow the instructions as outlined in the recipe.
- DO double line your baking dish with foil. The sauce is sticky, and you don't want to be stuck with a burnt-on mess that can be difficult to remove.
- Pass the napkins. It could get messy.
World's Best Baked Chicken
Sweet and sticky with a slight heat. This is finger-lickingly-delicious!
Ingredients
- 8 bone in, skin on chicken thighs
- butter for greasing pan
- 1/4 cup (60ml) pure maple syrup
- 2 TBS cider vinegar
- 1 TBS dry mustard powder
- 1 tsp minced garlic
- 1 tsp Creole seasoning (see notes)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line your baking dish with a double layer of Aluminum foil. Butter the top layer.
- Lay the chicken thighs out in the pan in a single layer, skin side up.
- Whisk together all the remaining ingredients. Pour evenly over the chicken.
- Bake for one hour, turning the chicken every fifteen minutes, until the chicken is tender and nicely glazed.
- Serve hot with your favorite sides.
Notes
To make your own Creole Seasoning:
4 tsp cayenne pepper
4 tsp garlic powder
4 tsp black pepper
2 tsp onion powder
2 tsp ground mustard powder
1 tsp sweet paprika
3 TBS salt
Mix all together well and then place into an airtight covered container. Store in a dark place for up to six months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Well, its Sunday and you know what that means. A recap of all the meals I cooked or ate over the previous week. My Meals of the Week. I am really enjoying gathering these meals together each week. It helps me to plan my meals for the week ahead and helps me to keep a note of exactly what and how I am eating.
It is all very tempting when you are a person who lives all on your own to eat out of cans, takeaways or frozen meals. My mother lived on her own from the age of 53 until she passed away at the age of 87. She always cooked for herself. She never ate out unless it was with other people. Occasionally she would treat herself to a TV dinner buying them when they were on special. She liked the turkey one. No surprise there as I love turkey also, just not in a TV dinner.
Mom always enjoyed feeding herself healthy meals for the most part. She also enjoyed a glass of red wine every night and a small dish of ice cream. Oh how I miss her.
I am taking a leaf from her book, and making sure that I eat a decent meal every day of the week, and I am enjoying bringing you along for the ride. Hopefully you will be inspired to do the same and maybe even get some new ideas from what I am cooking for your own meals!
These are only my main meals which I have eaten. It does not include my breakfast or supper, which is my light meal of the day. I usually eat my main meal around early afternoon unless I am eating with someone else.
This week was a bit unusual as I ate away from home three times. That is not really normal for me, but it is that time of year when we are all stretching the boat out a bit!
Here is what I cooked myself over the past week. (Where I have eaten out, I have provided a similar option so that you can cook it yourself.) Let me know what you think!
SUNDAY, December 7th - Sunday Dinner with the Family
On Sunday I went to my sisters for Sunday dinner with her, Dan and my Dad. She had made a Pot Roast this week. She hadn't made one in a while. It was delicious. She always cooks a delicious supper. We enjoyed it with some mashed potatoes, carrots, broccoli and gravy. Jello with whipped cream for dessert.
In its place I am sharing my recipe for Slow Cooker Pot Roast. It always comes out juicy and tender and with a delicious gravy. You can brown the roast before putting it into the crock pot or you can just put it in as it. It works beautifully either way. I always cook some potatoes and carrots with it as well.
MONDAY, December 8th - Instant Pot Bolognese Sauce with Spaghetti Noodles
I was out shopping with my sister for a good part of the day and so I just took some of this Instant Pot Bolognese Sauce that I had frozen for my supper and enjoyed it with some spaghetti noodles. I was starving when I got home. It was a bit later than I usually eat my dinner, so it was a late dinner/early supper. I enjoyed it with a small salad that I had picked up at the shops.
Traditionally a Bolognese Sauce needs to be slow simmered on top of the stove for several hours in order for the flavors to deepen, and the sauce to thicken to a great consistency. This simple recipe reduces that time by more than half, without reducing any of the delicious flavors. The leftovers also freeze very well.
TUESDAY, December 9th - One Pan Egg Toast Omelet
I usually will have eggs for supper maybe once a week. They are nutritious and make a great supper. I am more likely to have eggs for supper than I am for breakfast. In the terms of cost, eggs are probably one of the cheaper forms of protein to enjoy.
This One Pan Egg Toast Omelet is one of my favorite ways to enjoy eggs. These delicious omelets are like a combination of French Toast and an omelet. Quick and easy to make, filled with cheese, they go down a real treat. Quantities are for one, but you can easily multiply to make more. You can also adapt to add other fillings like ham, salami, bacon, pepperoni, sauteed peppers and onions,etc. Delicious! I enjoyed this with a few cheeky oven chips on the side and some salad leftover from Monday.
WEDNESDAY, December 10th - Dinner out with Dad and Cindy
On Wednesday night the bad weather cleared enough for us to go to dinner with our dad. We really don't like him driving himself and his usual dinner companion, Hazel, is not coming on Wednesday's anymore until the days start getting lighter. Can't say that I blame her. She has quite a distance to come and she is in her 80's. We don't like to think of dad sitting there all by himself and so we have been going with him.
I had high hopes this week as they had a Roasted Ham Dinner special. It said Sliced Roast Ham, with Scalloped Potatoes, veggies, coleslaw and a roll. I thought, that would be pretty hard to mess up. Well . . . I was expecting sliced roast ham, not this thinly sliced ham in some sort of sauce, that I would rather have done without. The potatoes were probably the best part of the meal. My roll had been nuked in the microwave beyond belief. It was dry and rubbery. (Shame that as it looked like it might have been good otherwise.) Cindy and Dad ordered fish and chips and got theirs right away, they were almost finished eating by the time I got mine. They forgot my coleslaw as well. I would not recommend.
I would recommend however my own recipe for a Classic Baked Ham. Always turns out nice. I will be cooking one of these for Boxing Day this year as my daughter and her husband are coming over.
You could serve these with potato chips on the side if you wished, or salad, even coleslaw. I always find them to be very filling so am happy with just the burger. I was really happy with this.
And once again these were my meals of the week for the past seven days. I think I did pretty good, despite having eaten away from home three times. Not very usual is that! I hope you will be inspired to want to cook a few of these things for yourself!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Social Icons