This sheet pan honey garlic pork chops and vegetables recipe is a game-changer for busy weeknights or stress-free Sundays. The beauty of this dish lies in its simplicity – everything cooks together on a single sheet pan, resulting in succulent pork chops smothered in a tangy honey garlic sauce, perfectly roasted vegetables, and a delightful medley of flavors. It’s a family-friendly dinner that’s sure to please even the pickiest eaters. And the best part? It couldn’t be easier to prepare! Just toss everything on the sheet pan, pop it into the oven, and voila – a delicious meal fit for kings (or queens). If you’re looking for more pork chop inspiration, be sure to check out our other recipes, including Instant Pot pork chops for a quick fix, crockpot sriracha garlic pork chops for an added kick, or smoked Cuban mojo pulled pork for a taste of the islands. Whatever your craving, we’ve got you covered!
Why You’ll Love This
Pork chops offer a practical solution for those looking to save on their meat expenses, especially when compared to pricier options like steak and seafood. One of the key benefits of this dish is its flexibility – you can easily tailor it to your tastes by using your preferred vegetables, adjusting cooking times as needed. Additionally, the recipe’s simplicity makes it a breeze to prepare. Unlike more complex recipes that require multiple pots, pans, and baking sheets, this one can be cooked entirely on a single baking sheet, with the sauce prepared in a simple pan on the stovetop.
How to Make Baked Honey Garlic Pork Chops
To get started, preheat your oven and prepare the potatoes by tossing them with oil, salt, and pepper. Then, arrange them on a baking sheet greased with olive oil and bake until they’re tender. Next, create the sauce by bringing together garlic, honey, apple cider vinegar, and chicken broth in a pan on the stove. Once boiling, add a cornstarch slurry and stir until it thickens to your liking. Meanwhile, toss the vegetables with oil, salt, and pepper, then add them to the pan along with pork chops basted in the sauce. Cook everything until the pork is cooked through and the vegetables are tender. To finish, if the pork is done before the veggies, remove the chops from the pan and keep them warm. Then, serve the entire dish together, topped with chopped parsley for added flavor and color. Even if everything is cooked perfectly at the same time, let the pork chops rest for 2-3 minutes to allow the juices to redistribute.
Substitutions and Variations
When it comes to the vegetables, feel free to get creative and use any variety that suits your taste. Both fresh and frozen options work well, as long as you’re mindful of cooking times. For denser vegetables like potatoes, parsnips, or rutabaga, add them early on so they can finish cooking simultaneously with the rest. Experimenting with different proteins is also encouraged – pork chops are a great option, but you could just as easily use chicken breasts, thighs, turkey, or even steak. To keep carb counts in check, consider substituting honey with an artificial sweetener of your choice. Be mindful of the brand and type you’re using, as the amount needed may vary. Additionally, swapping out potatoes for lower-carb vegetables can be a great way to mix things up.
How to Store Honey Garlic Pork Chops
When it comes to storing leftovers of your delicious honey garlic pork chops with roasted vegetables, you have a few options. For optimal freshness, store them in an airtight container within three days in the refrigerator. If you want to keep them for longer, consider freezing. Simply place the leftovers in an airtight container or Ziploc freezer bags and they’ll remain edible for up to three months. To thaw frozen leftovers, simply place them in the refrigerator overnight. Once thawed, reheat your honey garlic pork chops and vegetables in the microwave for a quick and easy meal.
Top Tips
Elevate the flavor of your roasted pork and vegetables by incorporating savory seasonings. Consider adding a ranch seasoning packet to the mix, along with garlic powder, red pepper flakes, or a splash of soy sauce. This will not only add depth but also provide a nice balance of flavors.To ensure the pork is cooked to perfection, use an instant-read thermometer to check its internal temperature. A safe cooking temperature for pork is 145 degrees F. Once it reaches this mark, you can remove it from the oven and let it rest before serving.When it comes to the vegetables, frozen options are a great way to go. Simply place them on the sheet pan still frozen, breaking up any stuck-together bits as needed. Don’t forget to add some seasoning and oil to the mix before roasting, as this will help bring out their natural sweetness.
Oven Baked Honey Garlic Pork Chops FAQs
When it comes to pork chops, the age-old question remains: is boneless better than bone-in? The truth is, both have their own unique characteristics and cooking times. Boneless pork chops tend to be thicker and may require longer cooking times to ensure they reach a safe internal temperature of 145 degrees Fahrenheit. On the other hand, bone-in pork chops can be cooked faster due to the natural moisture and flavor they provide. Ultimately, the choice between the two comes down to personal preference.In terms of thickening agents, cornstarch is often the go-to option. However, if you find yourself without it, arrowroot or potato starch can be viable substitutes. Regular flour can also be used in a pinch, but keep in mind that it has roughly half the thickening power of cornstarch, so be sure to simmer gently until any raw flour taste dissipates.If you’re left with leftover pork chops and no potatoes or vegetables in sight, don’t worry! These honey-glazed chops can still be repurposed into a variety of dishes. Try slicing them up and incorporating them into a creamy pasta bake, enjoying it cold as part of a salad, or using it as a tasty sandwich filling. The possibilities are endless!
Honey Garlic Pork Chops Recipe
Sheet Pan Honey Garlic Pork Chops
Bella Bucchiotti’s honey garlic pork chops with roasted vegetables are a scrumptious dinner option that’s surprisingly easy to prepare. In fact, the simplicity of this recipe is part of its charm, as it allows the natural flavors of the ingredients to shine through. With just 10 minutes of prep time and 35 minutes in the kitchen, you can have a mouth-watering meal ready for four people in under an hour.
Instructions
As you prepare your dish, start by preheating your oven to 400 degrees Fahrenheit. In a medium-sized bowl, combine 1 tablespoon of olive oil, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of pepper with the diced potatoes. Toss them until they’re evenly coated before arranging the potatoes cut-side down on a baking sheet. Bake for 15 minutes or until they begin to brown and soften slightly. Meanwhile, combine garlic, honey, apple cider vinegar, and chicken broth in a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and let it simmer until the flavors meld together. To thicken the sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water before adding the slurry to the saucepan. Stir constantly until the desired consistency is achieved, then remove from the heat. Once the potatoes are done baking, push them to one side of the sheet and add a new set of ingredients to the other half. Toss frozen vegetables with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of pepper. Place pork chops in the center of the pan, leaving space for the veggies at the end opposite the potatoes. Baste the pork chops with the honey garlic sauce before returning the baking sheet to the oven for an additional 15-20 minutes or until the pork reaches a safe internal temperature of 145 degrees Fahrenheit on an instant-read thermometer. If the vegetables need a bit more time to cook, remove the pork chops and cover them to keep warm while giving the veggies an extra few minutes in the oven.