3 Ingredient Sheet Pan Pork Chops with Harvest Veggies is a healthy whole-food meal featuring roasted fall veggies tossed in a simple honey-dijon balsamic dressing.
You know those time that you need really good food and you need it fast? No fancy ingredients, no drawn-out grocery visits, no ultra-complicated directions?
I present, the dinner idea of the hour – that is, despite looking all fancy and complicated, actually quite simple.
Because, it is a SHEET PAN DINNER! You know, yummy food without all the dishes. I went a little rogue and made pork chops instead of chicken (which surprisingly went unnoticed by my super picky toddler).
I know, right? Sneaky.
Don’t get me wrong, I love a good chicken recipe. Buuuut, full disclosure, after 3 failed attempts with creating a flavor-loaded chicken dish, while dealing with a grumpy 3-year old sous-chef and grocery companion, I threw in the towel (for now).
And you guys, I’m. So. Glad.
After 1 attempt, these pork chops turned out tender and full of flavor. There’s a little hint of tanginess from the dijon and a perfectly crispy top coating even though they are baked and not fried.
And then there’s the roasted FALL veggies.
I honestly have a tough time imagining in-season vegetables that I wouldn’t want t devour, and these are no exception. Carrots, Brussel Sprouts, and red onions tossed in a creamy honey-dijon balsamic glaze and roasted until tender and golden. You might be raising your eyebrows at the mention of Brussel Sprouts in a post about a family-friendly dinner. It just works. I’m not saying that the kids were begging for seconds. I’m not even saying that they didn’t complain. Buuuut.. they ate them. Without crying. I’m claiming it as a WIN ?.
Tantrum free dinners are not even the best part. Once the veggies are chopped and marinated… It. Could. Not. Be. Simpler. Let’s break it down with video and some visuals shall we???
3 Ingredient Sheet Pan Pork Chops with Harvest Veggies Video:
One more time….
Time Saving Tips and Tricks:
Prep: Anytime there are veggies there is prep to be done. Veggies can be pre-chopped and stored in an airtight bag in the refrigerator for 1-3 days.
Make-Ahead: The pork chops definitely taste best fresh from the oven, but my family had no problem with eating them for lunch the day after.
Freezer: Full disclosure.. I did not test this method. With that said, I don’t see any reason that the raw veggies couldn’t be pre-chopped and frozen along with a small ziplock bag of the marinade. Do NOT cook the veggies ahead and then freeze. They will turn to mush.
- 4 large carrots, chopped
- 12 oz. brussel sprouts, halved
- 1 red onion, sliced into thin wedges
- ¼ cup balsamic vinegar
- ½ cup dijon mustard, divided
- 2 TBS olive oil
- 1 tsp. Maple Syrup
- Salt and Pepper to Taste
- 4 bone-in pork chops
- ⅓ cup bread crumbs
- Heat oven to 425 and cover a baking sheet with parchment paper or foil.
- In a large mixing bowl, combine carrots, brussel sprouts, onions, balsamic vinegar, ¼ cup dijon mustard, olive oil, maple syrup and salt and pepper to taste. Whisk.
- Season pork chops with salt and pepper. Place on prepared baking sheet. Top with 1 TBS of mustard per chop and sprinkle with bread crumbs.
- Arrange veggies on the pan around the pork chops. Bake for 30 minutes or until pork chops are no longer pink in the center and veggies are tender.
- Veggies may take a little longer to cook than the meat depending on the thickness of your pork chops, if needed, remove pork chops to a plate and continue cooking veggies for 5-10 minutes until desired texture is obtained.
- Brussel sprouts a problem, sub them for a veggie that you like. Sheet pan = flexible!!!
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