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Sheet-Pan Honey-Balsamic Pork Chop Dinner

Honey balsamic pork chops baked on one sheet pan with roasted vegetables for caramelized, mahogany glaze. You’ll roast Brussels sprouts and cherry tomatoes first, then finish the pork until it hits 145°F with sticky, dark caramelization.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sheet-pan pork chops and roasted vegetables
  • 4 bone-in pork chops 1 inch thick
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 clove garlic minced
  • 1 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 2 cup Brussels sprouts halved
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil for the vegetables

Equipment

  • 1 sheet pan

Method
 

Roast and glaze
  1. Preheat oven to 400°F. Position a rack in the middle for even browning.
  2. Whisk balsamic vinegar, honey, Dijon mustard, minced garlic, and olive oil in a bowl. Continue whisking until the glaze looks smooth and glossy.
  3. Toss Brussels sprouts and cherry tomatoes with olive oil, salt, and pepper on a large sheet pan, spreading into an even layer. Roast for 10 minutes, until the edges start to blister and turn lightly golden.
  4. Season pork chops with salt and pepper, then push vegetables to the edges and nestle pork chops in the center. Keep the sheet pan’s hot surfaces exposed around the pork for better caramelization.
  5. Brush glaze generously over the pork chops and drizzle any extra over the vegetables. Make sure the glaze forms an even coating you can see pooling slightly.
  6. Roast for 18–22 minutes until pork reaches 145°F and the glaze turns caramelized, deep mahogany. Broil for 2 minutes for extra color, watching closely so the edges don’t burn.

Notes

Pro tip: If your glaze starts to darken too fast during the final minutes, loosely tent the sheet pan with foil and continue roasting until the pork hits 145°F. Refrigerate leftovers in a sealed container up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing isn’t recommended because the vegetables can soften, but you can freeze pork chops separately if needed. For a lower-sugar option, swap half the honey with an equal amount of sugar-free honey substitute while keeping the rest of the glaze ingredients the same.