clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

3 Ingredient Sheet Pan Pork Chops with Harvest Veggies

  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Sheet Pan


  • 4 large carrots, chopped
  • 12 oz. brussel sprouts, halved
  • 1 red onion, sliced into thin wedges
  • 1/4 cup balsamic vinegar
  • 1/2 cup dijon mustard, divided
  • 2 TBS olive oil
  • 1 tsp. Maple Syrup
  • Salt and Pepper to Taste
  • 4 bone-in pork chops
  • 1/3 cup bread crumbs


  1. Heat oven to 425 and cover a baking sheet with parchment paper or foil.
  2. In a large mixing bowl, combine carrots, brussel sprouts, onions, balsamic vinegar, 1/4 cup dijon mustard, olive oil, maple syrup and salt and pepper to taste. Whisk.
  3. 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.
  4. 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!!!

Keywords: Sheet Pan, Porkchops