Sheet Pan Honey Mustard Pork Chops with Sweet Potatoes
This easy American recipe is ready in about 40 minutes and makes 4 servings. It is built around bone-in pork chops, sweet potatoes and Dijon mustard. The cooking is mostly roasting. It is gluten-free and dairy-free. With 35 g of protein per serving (about 490 calories), it is a filling option.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
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Ingredients
For 4 servings
- 4bone-in pork chops
- 600 gsweet potatoes
- 3 tbspDijon mustard
- 2 tbsphoney
- 2 tbspolive oil
- 1 tspgarlic powder
- 3 sprigsfresh rosemary
- 1 tspsalt
- ½ tspblack pepper
Instructions
- Preheat oven to 210C (415F). Peel the sweet potatoes and cut them into 2cm cubes.
- Toss the sweet potato cubes with half the olive oil, salt, and pepper on a sheet pan. Spread in a single layer and roast for 10 minutes.
- Whisk together the Dijon mustard, honey, remaining olive oil, and garlic powder. Brush the pork chops generously with the honey mustard mixture on both sides.
- Push the sweet potatoes to the edges of the pan and place the pork chops in the center. Tuck rosemary sprigs around the pan. Roast for 20-25 minutes until the pork reaches an internal temperature of 63C (145F).
- Let the pork chops rest on the pan for 5 minutes before serving alongside the roasted sweet potatoes.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 35 g
- Fat
- 18 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free, dairy-free
- In cookbook: One-Pan Wonders
