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The Kitchn published a sheet pan pork chop recipe that cooks bone-in chops with baby potatoes, Brussels sprouts and red onion. The recipe uses a maple, Dijon and soy marinade, then removes the chops to rest while the vegetables finish roasting.
The Kitchn has published a sheet pan pork chop recipe that pairs bone-in chops with baby potatoes, Brussels sprouts and red onion for a one-pan dinner. The method uses a maple, Dijon mustard and soy sauce marinade, then takes the chops off the tray to rest while the vegetables finish roasting.
The recipe is listed as serving four people, with 25 minutes of preparation and a stated cooking time of 25 to 30 minutes. Its ingredient list calls for pork chops, Brussels sprouts, baby potatoes and red onion, along with olive oil, country Dijon mustard, maple syrup, soy sauce, fresh thyme, light brown sugar, salt and pepper. The source describes the dinner as taking less than an hour overall.
To prepare it, cooks whisk together the oil, mustard, maple syrup, soy sauce, thyme, salt and pepper. Half of that mixture is tossed with the vegetables; the other half is brushed over the pork after the chops are rubbed with brown sugar, salt and pepper. The vegetables are spread across a rimmed baking sheet, with the chops placed among them.
The pan goes under a broiler with the oven rack set about 8 inches from the element. The source gives a broiling range of 12 to 15 minutes, with instructions to rotate the pan, flip the chops and stir the vegetables as needed. Once the pork is cooked through, the chops are moved to a plate and the oven temperature is lowered so the vegetables can continue roasting until tender. The excerpt does not provide the lower roasting temperature or a specific internal temperature for the pork.
One Pan, Staggered Cooking
The recipe’s main practical appeal is that it combines a protein and several sides on one tray, reducing the number of pans and stovetop steps. The cooking sequence also addresses a common challenge with sheet pan dinners: pork chops may finish before dense vegetables. Removing the meat to rest lets the potatoes and Brussels sprouts stay in the oven without continuing to cook the chops.
The approach may suit cooks seeking a relatively hands-off dinner, but the total time is not entirely unattended: the instructions call for monitoring and adjusting the tray during broiling. The source says the brown sugar helps promote browning, while broiling is intended to create charred spots similar to a skillet sear. Those are recipe explanations, not guarantees that every oven or cut will produce the same result.
There is also flexibility in some ingredients. The recipe says honey or light brown sugar can replace maple syrup, and tamari can replace soy sauce for a gluten-free preparation. Country Dijon can be swapped for stone-ground or creamy Dijon mustard. Because the marinade includes soy sauce, the original recipe is not gluten-free as written; readers should check product labels and account for mustard and soy allergies.
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How the Recipe Was Tested
The Kitchn report identifies Erin Merhar as the recipe developer and Janette Zepeda as senior culinary producer. The source presents the recipe as an easy-prep family meal and notes that the pork and vegetables share the same mustard-based mixture. It also says the method avoids searing the chops on the stovetop, which can reduce grease splatter and cleanup.
In a tester’s note dated October 2026, Zepeda said her family liked the seasoning and described the pork as juicy and tender and the vegetables as flavorful. She also reported that everything browned more quickly than expected in her test and said rotating the tray halfway through broiling helped even out the cooking. That is one tester’s experience, rather than a promise about results in every kitchen.
The source recommends bone-in chops and cautions against thin chops, which it says can cook too quickly under the broiler and dry out. It advises increasing the cooking time for thicker chops and considering flipping and stirring the vegetables after about 10 minutes. Brussels sprouts should be trimmed and halved if medium-sized; small ones can remain whole, while large sprouts can be quartered.
“The pork chops came out juicy and tender, and the vegetables were packed with flavor.”
— Janette Zepeda
Cooking Times Need Attention
The source gives a broiling range but does not state the exact lower oven temperature used after the chops come off the tray. The excerpt also does not specify a safe internal temperature for the pork, so cooks should use a food thermometer and follow current food-safety guidance rather than judge doneness by color or the recipe’s time range alone. Actual timing can vary with chop thickness, oven performance and vegetable size.
The report’s storage and make-ahead section is cut off after saying the mustard mixture can be made ahead. It does not provide the full storage instructions, how long the mixture can be held, or guidance for storing and reheating leftovers. Those details cannot be confirmed from the supplied material.
Use a Thermometer and Check the Tray
The source gives no announced follow-up or future publication date for the recipe. For anyone making it, the immediate next step is to monitor browning during the broil, rotate or adjust the tray if needed, and check the pork with a thermometer. Once the chops are removed to rest, the vegetables can continue roasting until tender.
Leftovers should be refrigerated promptly and reheated safely; the supplied report does not include recipe-specific storage durations or reheating directions. Readers needing those details should consult the complete recipe and follow applicable food-safety guidance.
Key Questions
How long does the sheet pan pork chop recipe take?
The recipe lists 25 minutes of preparation and 25 to 30 minutes of cooking, and the source says the meal can be ready in under an hour. Actual time may vary with oven performance and the thickness of the chops.
What ingredients are cooked with the pork chops?
The tray includes baby potatoes, Brussels sprouts and red onion. The vegetables and pork are seasoned with a mixture of olive oil, Dijon mustard, maple syrup, soy sauce and thyme, with a separate brown sugar, salt and pepper rub for the chops.
Can I use thin or boneless pork chops?
The source recommends bone-in chops and specifically advises against thin chops because they can cook quickly under the broiler and dry out. It does not provide tested timing for boneless chops, so any substitution may need different cooking time and close monitoring.
How can I make the recipe gluten-free?
The source suggests using tamari instead of soy sauce for a gluten-free preparation. Check labels on all packaged ingredients, including mustard and tamari, for gluten-related information.
Does the source provide a pork temperature or full leftover instructions?
Not in the supplied excerpt. It gives a broiling time range but no specific internal temperature, and its storage section is incomplete. Use a food thermometer and follow current food-safety guidance; refrigerate leftovers promptly.
Source: thekitchn.com
