Sheet Pan-Roasted Pork Chops
with brussels sprouts / carrots / hot honey

Name: Sheet Pan-Roasted Pork Chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup Honey; 1 Tbsp Red pepper flakes, use more or less, depending on your spice preference; 2 tsp Vinegar, apple cider; 1/2 tsp Hot sauce, use more or less, depending on your spice preference; 4 Pork chops, boneless or bone-in; 1/2 tsp Basil, dried; 1/2 tsp Oregano, dried; 1/2 tsp Paprika; 1/2 tsp Garlic powder; 1 Tbsp Oil, olive; 1 lb Brussels sprouts, ends trimmed and halved; 12 oz Carrots, peeled and sliced; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 tsp Lemon juice

Active: 25 Total: 45

Original GF Paleo Vegetarian

Juicy pork chops and roasted vegetables make a quick and easy sheet pan dinner for any night of the week. Top everything with a drizzle of hot honey for a bright and spicy finish.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Hot Honey:

Honey - 1/2 cup
Red pepper flakes - 1 Tbsp , use more or less, depending on your spice preference
Vinegar, apple cider - 2 tsp
Hot sauce - 1/2 tsp , use more or less, depending on your spice preference

Sheet Pan-Roasted Pork Chops:

Pork chops, boneless or bone-in - 4
Basil, dried - 1/2 tsp
Oregano, dried - 1/2 tsp
Paprika - 1/2 tsp
Garlic powder - 1/2 tsp
Oil, olive - 1 Tbsp

Roasted Brussels Sprouts and Carrots:

Brussels sprouts - 1 lb , ends trimmed and halved
Carrots - 12 oz , peeled and sliced
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Lemon juice - 2 tsp

Prep

Make hot honey - Place honey in a small bowl and microwave until just warm - ~20 seconds. Whisk together honey, red pepper flakes, apple cider vinegar, and hot sauce. Store at room temperature in an airtight container until ready to use. (Can be done up to 5 days ahead)
Brussels sprouts / Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Store Brussels sprouts and carrots together in one container. Store garlic separately. (Can be done up to 5 days ahead)
Pork chops - Season pork chops with basil, oregano, paprika, garlic powder, and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat oven to 425 F / 218 C degrees and set out two baking sheets.
Spread carrots and Brussels sprouts out onto the first baking sheet and toss with garlic, cooking oil, and some salt and pepper.
Brush the second baking sheet with some cooking oil and place pork chops onto it in an even layer. Lightly drizzle the tops of the pork chops with olive oil.
Place the tray with the vegetables on the lower oven rack and roast until golden brown and tender, shaking the pan halfway through cooking, 18 to 22 minutes.
Place the tray with the pork chops on the upper rack and roast until pork reaches an internal temperature of 145F / 73C, 16 to 22 minutes, depending on thickness.
Warm the hot honey briefly in the microwave, if you’d like (~15 seconds).
When pork chops are finished, transfer to a cutting board and cover loosely with foil. Allow to rest for ~5 minutes before serving.
When vegetables are done roasting, remove them from the oven and sprinkle with lemon juice.
Serve pork chops with roasted vegetables on the side and hot honey for drizzling over everything. Enjoy!

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