Sticky & Savory Sheet Pan Maple Mustard Pork Chops
Dreading the mountain of dishes that usually comes with a hearty meat-and-veggies dinner? This one-pan wonder solves your evening chaos by delivering a restaurant-quality meal with zero fuss. Imagine biting into juicy pork chops coated in a sticky, sweet-and-tangy glaze while the aroma of roasting thyme fills your kitchen.
Here’s the deal: I used to avoid pork chops because I was terrified of turning them into “shoe leather.” But after putting on my “kitchen investigator” hat, I realized the secret isn’t complicated cooking techniques—it’s just temperature and timing.
This healthy sheet pan pork dinner has become a weeknight savior in my house. It combines the comforting vibes of a Sunday roast with the speed of a Tuesday night scramble.
Why This Recipe Works
The Perfect Flavor Tug-of-War: The sharp bite of whole-grain mustard cuts right through the richness of the meat, while maple syrup adds just enough sweetness to create a glaze that makes every bite addictive.
Goodbye, Dishpan Hands: Everything roasts together on a single tray, meaning you spend your evening relaxing instead of scrubbing pots.
Juiciness Guaranteed: The two-step method (roast then broil) seals the exterior while keeping the inside tender, ensuring moist, flavorful meat every single time.
A Balanced Dinner That Actually Tastes Good
I don’t believe in “diet food” that tastes like cardboard. My philosophy is all about “hacking” comfort food to be nourishing. This easy glazed pork and carrots recipe is a prime example of how I balance my plate without overthinking it.
The pork delivers high-quality protein to keep you full, while the rainbow carrots offer a satisfying, starchy crunch without the heaviness of a massive bowl of pasta. I find that this combination gives me steady energy rather than a post-dinner crash.
If you love the ease of tray bakes, you should also check out My Favorite Lemon Garlic Chicken Sheet Pan for another low-stress option.
Tips for the Perfect Glaze & Roast
Bone-In is Best: I highly recommend bone-in chops for this recipe. The bone acts as an insulator, helping the meat stay juicy near the center. If you use boneless, reduce the cooking time by 3-4 minutes.
Don’t Skip the Rest: This is the most critical step. Resting the meat for 5 minutes allows the fibers to relax and reabsorb the juices. Cutting into it too early lets all that flavor run out onto the plate.
Vegetable Swaps: Not a fan of carrots? Sweet potatoes or Brussels sprouts work beautifully here. Just make sure to cut them into similar sizes so they roast evenly. For a fresher side, I sometimes pair this with a Rustic Mediterranean Vegetable & Feta Salad.
Common Questions
Can I prep this ahead of time? Absolutely. You can chop the carrots and whisk the glaze a day in advance. Store them in the fridge, and when you get home, dinner is ready for the oven in 5 minutes flat.
Is this spicy? Not at all. The mustard mellows out significantly as it roasts, leaving behind a savory depth rather than heat. It’s generally very kid-friendly!
What if my chops are very thin? If you have thin breakfast-style chops, they will cook much faster than the carrots. I recommend roasting the carrots alone for 10 minutes first, then adding the pork to the pan for the final stretch.
Print
Sheet-Pan Maple-Mustard Glazed Pork & Carrots
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Description
This hassle-free weeknight dinner balances the natural sweetness of maple syrup with the tangy kick of whole-grain mustard and a hint of apple cider vinegar. While the rainbow carrots offer a visual pop and anti-inflammatory benefits, the subtle addition of fresh thyme brings an earthy aroma that perfectly complements the savory roasted pork.
Ingredients
Produce & Protein
- 4 (5-ounce) bone-in, center-cut pork chops, approx. 1/2 inch thick (about 570g total)
- 1 ½ pounds rainbow carrots (or orange carrots), scrubbed and cut diagonally into 1/4-inch slices (about 680g)
- 2 teaspoons garlic, fresh, minced (approx. 2 cloves)
- 1 teaspoon fresh ginger, peeled and coarsely chopped (about 5g)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Pantry, Glaze & Seasonings
- 4 tablespoons extra-virgin olive oil, divided (60 ml)
- 1 tablespoon pure maple syrup (15 ml)
- 1 tablespoon whole-grain mustard (15g)
- 1 teaspoon apple cider vinegar (5 ml)
- ¾ teaspoon kosher salt, divided (about 4g)
- ¾ teaspoon ground black pepper, divided (about 2g)
- ½ teaspoon ground turmeric (approx. 1g)
Instructions
- Preheat and Prepare: Position an oven rack in the center position and preheat the oven to 425°F (220°C). (Note: This is slightly lower than typical high-heat roasting to prevent the maple glaze and olive oil from smoking). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Season the Vegetables: In a large mixing bowl, toss the sliced carrots with 3 tablespoons (45 ml) of the olive oil, the minced garlic, chopped ginger, ground turmeric, and fresh thyme. Season with half of the salt and pepper. Toss well until the carrots are evenly coated in the spices and oil.
- Make the Glaze: In a separate small bowl, whisk together the remaining 1 tablespoon (15 ml) of olive oil, whole-grain mustard, maple syrup, and apple cider vinegar until emulsified.
- Arrange the Pan: Place the pork chops on one side of the prepared baking sheet. Pat them dry with a paper towel, then season with the remaining salt and pepper. Brush the tops generously with the maple-mustard glaze. Arrange the seasoned carrots in a single layer on the other side of the pan.
- Roast: Roast in the preheated oven for 12 to 15 minutes. The pork should be starting to cook through, and the carrots should be softening.
- Broil to Finish: Turn the oven to the broiler setting (high). Watch closely to prevent burning the sugary glaze. Broil for 3 to 5 minutes, or until an instant-read thermometer inserted into the thickest part of the pork (away from the bone) registers 145°F (63°C) and the carrots are tender and slightly caramelized.
- Rest and Serve: Remove from the oven immediately. Transfer the pork chops to a plate and let them rest for 5 minutes (this locks in the juices). Serve warm with the roasted carrots.
Notes
- Pork Texture: Do not skip the resting step. Pork chops are lean and can dry out quickly; resting allows the fibers to relax and reabsorb moisture.
- Carrot Size: Ensure the carrots are cut to a uniform 1/4-inch thickness so they cook at the same rate as the pork. If your chops are very thin, remove the pork when it hits temperature and let the carrots roast for a few extra minutes alone.
- Dietary Variations:
- Keto/Low-Carb: Reduce carrots to 8oz and mix with radishes or zucchini. Substitute the maple syrup with a sugar-free maple flavored syrup.
- Paleo/Whole30: Ensure the mustard contains no added sugar or sulfites.
- Allergy Alert: This recipe is naturally Gluten-Free, Dairy-Free, and Nut-Free. Always check the labels on your mustard and spices to ensure they were processed in a certified facility if severe allergies are a concern.
Nutritional Information
(Estimates per serving)
- Calories: 390 kcal
- Total Fat: 23g
- Saturated Fat: 4.5g
- Cholesterol: 65mg
- Sodium: 540mg
- Total Carbohydrates: 21g
- Dietary Fiber: 5g
- Sugars: 11g
- Net Carbs: 16g
- Protein: 28g
- Key Nutrients: Vitamin A (High), Potassium
Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
Final Word
I hope these quick maple mustard pork chops with vegetables bring a little ease and a lot of flavor to your table tonight. There is something so satisfying about pulling a sizzling pan out of the oven and knowing the hard work is already done.
Remember, these are just my kitchen adventures—chat with your doctor for personalized nutritional tips!
