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Sheet-Pan Honey-Balsamic Pork Chop Dinner

Honey balsamic pork chops come out sticky-glazed and deeply caramelized on a sheet pan with roasted Brussels sprouts and cherry tomatoes. The glaze turns mahogany as everything roasts together for an easy weeknight one pan pork dinner.
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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
  

pork chops
  • 4 bone-in pork chops 1 inch thick
  • Salt and pepper to taste
honey balsamic glaze
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp olive oil for the glaze
roasted vegetables
  • 2 cup Brussels sprouts, halved
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil for tossing vegetables
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F so it’s hot enough to roast and caramelize the glaze quickly.
  2. Whisk balsamic vinegar, honey, Dijon mustard, minced garlic, and olive oil together until smooth.
Roast vegetables first
  1. Toss Brussels sprouts and cherry tomatoes with olive oil, salt, and pepper, spread evenly on a large sheet pan, and roast for 10 minutes, until they start to blister at the edges.
Glaze and roast pork
  1. Season the pork chops with salt and pepper, push the vegetables to the edges of the sheet pan, and nestle the pork chops in the center.
  2. Brush the honey-balsamic glaze generously over the pork chops and drizzle any extra glaze over the vegetables so everything picks up caramel color.
  3. Roast for 18–22 minutes at 400°F until the pork reaches 145°F and the glaze looks caramelized, deep mahogany, and sticky.
  4. Broil for 2 minutes to add extra color to the glaze without drying out the pork.

Notes

Pro tip: For the most even caramelization, keep the sheet pan spread (don’t crowd the vegetables) and broil at the end only briefly. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing: not recommended for best texture. Dietary swap: Use boneless pork chops or a pork tenderloin; reduce cook time to avoid overcooking, but still glaze and broil at the end for the same caramel look.