Sheet Pan Honey Mustard Pork Chops
Ingredients
The pork chops and veggies
-
1
lb.
boneless pork chops
-
2
teaspoons
brown sugar
-
1
teaspoon
smoked paprika
-
½
teaspoon
dried thyme
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
dried ground sage
-
1 ½
tablespoons
olive oil
-
1
lb.
small new potatoes
-
12
ounces
fresh green beans
-
to taste
fine salt and black pepper
-
for garnish
chopped fresh parsley
The honey mustard sauce
-
2
tablespoons
Dijon mustard
-
2
tablespoons
mayo
-
1
tablespoon
honey
-
1
teaspoon
coconut aminos
-
¼
teaspoon
garlic powder
-
to taste
fine salt and black pepper
Instructions
- Preheat the oven to 400°F and prepare a sheet pan.
- Toss the potatoes with oil and seasoning, then arrange them cut-side down on the baking sheet and bake for 15 minutes.
- While the potatoes bake, pat the pork chops dry and rub them with the spice mixture.
- Trim the ends of the green beans and toss with oil and salt.
- After 15 minutes, add the pork chops and green beans to the baking sheet and bake for an additional 10 minutes until cooked through.
- Prepare the honey mustard sauce by mixing all sauce ingredients in a small bowl.
- Serve the pork chops and veggies warm, garnished with parsley and drizzled with the honey mustard sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
382
Total fat
17g
Total carbohydrates
24g
Total protein
27g
Sodium
464mg
Cholesterol
66mg
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