Sheet Pan Honey Garlic Pork Chop Dinner
A complete one-pan dinner featuring juicy marinated pork chops, golden parmesan potatoes, and tender green beans — all roasted together for maximum flavor and minimal cleanup.
Ingredients
For the Marinade:
- 2 tbsp Dijon mustard
- 2 tbsp Balsamic vinegar Use good quality
- 2 tbsp Extra virgin olive oil
- 2 tbsp Honey Maple syrup works as substitute
- 4 cloves Fresh garlic Minced
- ½ tspt Salt
- ¼ tsp Black pepper
For the Pork Chops:
- 4 Pork chops Bone-in or boneless (at least 1 inch thick)
For the Potatoes:
- 1.5 lbs Petite gold potatoes Red or sweet potatoes work too; halved
- 2 tbsp Extra virgin olive oil
- ¼ cup Parmesan cheese Freshly grated
- ½ tsp Garlic powder
- tsp Black pepper
- 1 lb Fresh green beans Trimmed asparagus or broccoli can substitut
- 3 tbsp Parmesan cheese Freshly grated
- ¼ tsp Black pepper
Instructions
- Make the marinade — Whisk together Dijon mustard, balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper in a small bowl until fully combined.2. Marinate the pork chops — Coat pork chops well in the marinade. Let sit for 30 minutes at room temperature. If marinating longer than 30 minutes, refrigerate and bring back to room temperature before cooking.3. Preheat oven — Set oven to 400°F (200°C). Line a large sheet pan with parchment paper if desired.4. Season the potatoes — Toss halved potatoes with olive oil, parmesan, garlic powder, salt, and pepper until evenly coated.5. Start roasting the potatoes — Arrange the potatoes in a single layer on the sheet pan. Roast for 20–25 minutes (20 minutes if using boneless chops; 25 minutes if using bone-in).6. Prep the green beans — While the potatoes roast, toss the green beans with olive oil, parmesan, salt, and pepper.7. Add pork and green beans (bone-in chops) — Remove pan from oven. Push potatoes to one side and add both the pork chops and green beans. Return to oven and roast for 18–20 minutes, or until pork reaches an internal temperature of 145°F.8. Add pork and green beans (boneless chops) — Remove the pan from the oven. Add green beans first and return to oven for 5 minutes. Then add pork chops and roast for an additional 12–15 minutes, or until pork reaches 145°F internally.9. Rest and serve — Remove the pan from oven. Let pork chops rest for 5 minutes before serving to lock in the juices.
Notes
- Pork chops are safe to eat at 145°F — a slight blush of pink in the center is completely normal and not a food safety concern.
- Don't skip the resting time after cooking. Even 5 minutes makes a noticeable difference in juiciness.
- Avoid crowding the sheet pan — a single layer on everything is key to getting roasted (not steamed) results.
- Leftovers store well in the refrigerator for 3–4 days. Keep each component in a separate airtight container for best texture when reheating.
- To freeze, cool completely and store in freezer-safe containers for up to 3 months.