Tender oven-baked pork chops with lemony honey mustard glaze… plus roasted potatoes and green beans on the same tray? Yep, it’s my go-to easy yet nutritious weeknight sheet pan dinner.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Sheet Pan Recipes
These oven baked pork chops are my go-to dinner when I want something healthy, delicious, and with minimal effort.
The chops come out tender and juicy every single time, and the glaze — oh that sweet, zingy lemon honey mustard glaze — is pure magic. Pork really shines with those sweet-tangy flavors. Bonus? The roasted potatoes and green beans alongside the pork chops soak up all that glorious porky-honey-lemon-mustard goodness.
It’s a full meal on one tray, minimal cleanup, max comfort. For two people, but totally scalable. Macros? You’re looking at a solid hit of protein, complex carbs, and fiber in one cozy meal.
👩🍳 You might also like: these other baked pork chop recipes, Korean pulled pork, baked pork tenderloin with honey garlic butter sauce, pork chops with apples and onions, oven roasted pork tenderloin (with citrus glaze), grilled pork steaks (with green beans and leeks), or try my Mediterranean pork skewers.
What You’ll Need
Here is what you’ll need to make this baked pork chops meal. Find the full measurements in the recipe card below.
For Pork Chops:
- Thick-cut pork chops – Boneless or bone-in works.
- Olive oil – Helps get that beautiful golden crust.
- Garlic powder, onion powder, smoked paprika – My holy trinity for seasoning most meats. So much flavor without effort. Plus, some salt and pepper, of course.
For the Honey Mustard Sauce:
- Honey – Brings that sweet sticky glaze and goes so well with pork meat.
- Mustard – Dijon for creamy tang and wholegrain for those pops of texture and extra flavor. Like it a bit sharper, add a little hot mustard as well.
- Lemon juice – Cuts through the richness. You need it.
For the Veggies:
- Potatoes – I like waxy ones cut into wedges, they crisp up beautifully.
- Green beans – Add them later so they don’t overcook. You can sub with broccoli, cauliflower, bell peppers, carrots, or asparagus, or use a combo.
- Olive oil – Just a little drizzle for roasting.
- Salt – enhances the flavor of those veggies.
How To Make Oven Baked Pork Chops With Honey Mustard Glaze
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for oven baked pork chops with honey mustard glaze.
- Preheat oven to 420°F (210°C).
- Toss potatoes in a little oil and salt. Spread on a baking tray and roast for 10 minutes. They take longer, hence you’re doing them first.
- Rub pork chops with oil and seasonings.
- Whisk honey, mustards, and lemon juice together for the glaze.
- Remove tray, push potatoes to the side, add pork chops to the center, and brush with half of the glaze.
- Scatter green beans, and drizzle with oil and salt.
- Bake for 15 minutes.
- Flip chops, spoon over more glaze, and dab some over veggies.
- Broil on high for 5 minutes until caramelized and golden.
- Let rest, then serve with tray juices drizzled over everything.
Watch The Video
Recipe Tips
- Go boneless or bone-in. Both work! Just watch your cook time—boneless cooks a bit faster.
- Use a meat thermometer if you can. Pork is perfect at 145°F.
- Glaze tip: Don’t brush all the glaze at once—reserving some for that final broil makes it extra sticky and glossy.
- Mix up the veg: Asparagus, zucchini, or broccolini all work.
- Double the recipe for 4 people—just use a larger sheet pan or two trays (say one for potatoes and pork and one for green beans, or do green beans in a frying pan).
- Storage tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in the oven or microwave. You can freeze the cooked pork chops, but the veggies don’t freeze as well.
- Make-ahead tips: You can mix the glaze and prep the pork up to 24 hours ahead—just keep it covered in the fridge. Potatoes can be cut and stored in cold water (drain well before roasting).
Serving Suggestions
This is a full meal on its own, but if you’re feeling extra: crusty bread to mop up the juices, or a quick side salad for freshness. I’ve even added a little dollop of sour cream or mustard yogurt on the side for dipping.
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Video
Ingredients
Pork Chops:
- 2 thick pork chops, about 6–8 oz / 170–225 grams each can be bone in or out
- ½ tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Veggies:
- 3 medium potatoes cut into thin wedges
- 3.5 oz green beans trimmed, about 100 grams
- 1 tablespoon olive oil
- ½ teaspoon salt
Honey Mustard Glaze:
- Juice of ½ lemon
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon wholegrain mustard
Instructions
- Preheat oven to 420°F / 210°C.
- Toss the potatoes with olive oil and salt. Spread them out on a large baking tray and roast for 10 minutes. They take longer, hence you’re doing them first.
- Meanwhile, rub pork chops with olive oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- In a small bowl, mix together lemon juice, honey, Dijon mustard, and wholegrain mustard.
- Remove the tray from the oven, give the potatoes a quick toss, and push them to one side. Place pork chops in the middle and brush with some of the honey mustard glaze.
- Scatter green beans on the other side of the tray. Drizzle with a little olive oil and sprinkle with salt.
- Return to the oven and bake for 15 minutes.
- Switch oven to broil/grill on high. Flip the pork chops, spoon over the rest of the glaze, and dab a little on the veggies.
- Broil for 5-7 minutes until everything is golden and slightly caramelized.
- Rest for a few minutes. Scrape all those tray juices over the top and serve!
Notes
- Go boneless or bone-in pork chops. Both work! Just watch your cook time—boneless cooks a bit faster.
- Use a meat thermometer if you can. Pork is perfect at 145°F.
- Glaze tip: Don’t brush all the glaze at once—reserving some for that final broil makes it extra sticky and glossy.
- Mix up the veg: Asparagus, zucchini, or broccolini all work.
- Double the recipe for 4 people—just use a larger sheet pan or two trays (say one for potatoes and pork and one for green beans, or do green beans in a frying pan).
- Storage tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in the oven or microwave. You can freeze the cooked pork chops, but the veggies don’t freeze as well.
- Make-ahead tips: You can mix the glaze and prep the pork up to 24 hours ahead—just keep it covered in the fridge. Potatoes can be cut and stored in cold water (drain well before roasting).
Nutrition
I recently went to a restaurant that served the tastiest pork chops on the bone and realized I’d never used them in my own cooking so I went searching for the right recipe. The glaze on these is so delicious. I did brine my chops ahead of time which is my only tweak.
So delicious! We loved it and will make it again through the mid week as it’s so easy & quick…