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Sheet-Pan Honey-Balsamic Pork Chop Dinner

Honey balsamic pork chops are roasted alongside Brussels sprouts and cherry tomatoes on one sheet pan, so everything caramelizes together. The sticky honey-balsamic glaze turns deep mahogany while the pork reaches juiciness at 145°F.
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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
  • 4 bone-in pork chops 1 inch thick
  • 1 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
vegetables
  • 2 cup Brussels sprouts, halved
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and roast vegetables
  1. Preheat the oven to 400°F. Get a large sheet pan ready so the vegetables can start roasting right away.
  2. Whisk balsamic vinegar, honey, Dijon mustard, minced garlic, and olive oil together in a bowl. Keep whisking until the glaze looks smooth and glossy.
  3. Toss Brussels sprouts and cherry tomatoes with olive oil, salt, and pepper on the sheet pan, then spread into an even layer. Roast for 10 minutes at 400°F, until the edges begin to brown.
Glaze and finish the pork chops
  1. Season the pork chops with salt and pepper. Place them in the center of the sheet pan after pushing the vegetables to the edges.
  2. Brush the pork chops generously with the honey-balsamic glaze and drizzle any extra over the vegetables. Make sure the glaze coats the pork and lightly pools on the tray.
  3. Roast at 400°F for 18–22 minutes, until the pork reaches 145°F and the glaze is caramelized. Broil for 2 minutes for extra color, watching closely so the glaze darkens without burning.

Notes

Pro tip: Minimize glaze pooling in one spot by brushing the pork thoroughly, then drizzle leftovers across the vegetables for the same caramelized mahogany look. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the vegetables can soften. For a lower-sugar option, use a reduced-sugar honey (or a honey substitute designed for baking) while keeping the balsamic and Dijon the same.