Honey Mustard Pork Chops with Brussels Sprouts

Honey Mustard Pork Chops with Brussels Sprouts

Sheet pan pork chops glaze in a tangy honey mustard sauce alongside caramelized Brussels sprouts.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

Bone-in pork chops roast on the same pan as Brussels sprouts, both brushed with a sweet-tangy honey mustard glaze that caramelizes under high heat. The sprouts turn crisp-edged while the chops stay juicy, making this a straightforward weeknight dinner with minimal cleanup. A final brush of glaze right before serving brightens the whole dish.

Ingredients

  • 4 bone-in pork chops, about 1-inch thick
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar

Method

  1. Preheat the oven to 425°F and line a 9x13-inch rimmed baking sheet with parchment or foil.

  3. Pat the pork chops dry and season both sides with salt, pepper, and smoked paprika.

  4. Arrange the pork chops on one side of the baking sheet and the halved Brussels sprouts on the other, cut side down.

  5. Brush the pork chops and Brussels sprouts generously with half of the honey mustard mixture, reserving the rest for later.

  6. Roast until the pork chops reach an internal temperature of 145°F and the Brussels sprouts are browned and tender, flipping the sprouts halfway through.

  7. Remove the pan from the oven, brush the pork chops and sprouts with the remaining honey mustard glaze, and let rest 5 minutes before serving.

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    Honey Mustard Pork Chops with Brussels Sprouts

    Bone-in pork chops roast on the same pan as Brussels sprouts, both brushed with a sweet-tangy honey mustard glaze that caramelizes under high heat. The sprouts turn crisp-edged while the chops stay juicy, making this a straightforward weeknight dinner with minimal cleanup. A final brush of glaze right before serving brightens the whole dish.

    45 min 4 servings 420 cal

    Ingredients

    • 4 bone-in pork chops, about 1-inch thick
    • 1 pound Brussels sprouts, trimmed and halved
    • 1/4 cup honey
    • 3 tablespoons Dijon mustard
    • 1 tablespoon whole grain mustard
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 teaspoon smoked paprika
    • 1 tablespoon apple cider vinegar

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch rimmed baking sheet with parchment or foil.

    2. 2

      In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, garlic, and apple cider vinegar until smooth.

    3. 3

      Pat the pork chops dry and season both sides with salt, pepper, and smoked paprika.

    4. 4

      Arrange the pork chops on one side of the baking sheet and the halved Brussels sprouts on the other, cut side down.

    5. 5

      Brush the pork chops and Brussels sprouts generously with half of the honey mustard mixture, reserving the rest for later.

    6. 6

      Roast until the pork chops reach an internal temperature of 145°F and the Brussels sprouts are browned and tender, flipping the sprouts halfway through.

    7. 7

      Remove the pan from the oven, brush the pork chops and sprouts with the remaining honey mustard glaze, and let rest 5 minutes before serving.