A hearty sheet pan dinner with glazed sweet and tangy pork chops roasted alongside gold potatoes and rainbow carrots. It’s a simple, crowd-pleasing dinner with minimal cleanup.
Ingredients
- 1 (1 ½ - lb.) bag Yukon Gold potatoes, cut into 1-inch chunks
- 4 Tbsp. olive oil, divided
- 1 (12 - oz.) bag rainbow baby carrots
- 3 cloves garlic, minced, divided
- 1 Tbsp. grated ginger, divided
- 2 Tbsp. stone-ground mustard
- 2 Tbsp. maple syrup
- 1 ½ lbs. bone-in, center cut pork chops (about ½-inch thick)
- ¼ cup chopped parsley
Steps
- Preheat oven to 450°F. In a large bowl, toss together potatoes and 2 tablespoons oil. Season with salt and pepper. On an 18x13-inch baking sheet, spread potatoes. To same bowl, add carrots, 1 clove minced garlic, ½ tablespoon grated ginger and 1 tablespoon oil. Season with salt and pepper and toss to coat. Add carrots to baking sheet, gently toss with potatoes, then spread in an even layer. Roast 15 minutes, stirring halfway through.
- In a small bowl, whisk together mustard, maple syrup, remaining 2 cloves minced garlic, remaining ½ tablespoon ginger and remaining 1 tablespoon oil. Season with salt and pepper.
- Pat pork chops dry with paper towels. Season both sides with salt and pepper. Nestle pork chops in between vegetables on baking sheet. Brush the tops with maple-mustard glaze. Roast until an instant-read thermometer inserted into thickest part of chop without touching the bone reaches 145°F, 10–14 minutes.
- Turn broiler to high. Broil until lightly caramelized, watching closely, 1–3 minutes. Sprinkle parsley over pork and vegetables to serve.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- easy weeknight dinners
- fall dinner recipes
- Fresh Magazine October November 2026
- sheet pan pork chops