Sheet-Pan Dijon Pork Chops with Beans & Carrots

Sheet-Pan Pork Chops with Beans & Carrots

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7 Prep 10 min Cook 30 min Serves 2

The secret in this beyond-easy sheet pan meal is the sauce: honey, mustard, and garlic play so well with pork, and literally any vegetable you have in your crisper.

8 oz green beans, trimmed 4 medium carrots, peeled and cut into wedges 1 tsp olive oil 1½ tsp salt, divided ¼ tsp black pepper 1 tsp finely chopped garlic 1 tbsp Dijon mustard 1 tbsp honey 2 center-cut loin pork chops, each ¾ inch thick 1 tbsp fresh thyme, plus more for garnish 1. Preheat the oven to 400°F and line a baking pan with parchment paper. In a large bowl, toss the green beans and carrots with olive oil and ½ tsp salt. Spread on a baking pan and roast for 15 minutes.

2. While the vegetables cook, in a small bowl, combine the remaining salt, black pepper, garlic, mustard, and honey. Brush the mixture on both sides of pork chops (reserving some) and then nestle the pork between the vegetables.

3. Roast for 10 minutes, then brush the pork with remaining Dijon mixture and flip over. Stir the vegetables and return the pan to the oven until pork reads 145°F and vegetables are browned, about 5 more minutes. Garnish with additional thyme.

Per serving (1 pork chop, 1 cup vegetables) 320 Cal, 10 g Total Fat, 3 g Sat Fat, 2,058 mg Sod, 29 g Total Carb, 18 g Sugar, 7 g Fib, 28 g Prot.