TL;DR
Get kitchen staples and gadgets delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
Kitchn published a sheet pan pork chop recipe pairing bone-in pork chops with Brussels sprouts, baby potatoes and red onion. The recipe uses a maple, mustard and soy mixture, then broils the chops and continues roasting the vegetables; cooking times and safe doneness depend on the chops and oven.
Kitchn has published a sheet pan pork chop recipe that cooks bone-in chops alongside Brussels sprouts, baby potatoes and red onion, using a maple, mustard and soy mixture to season both meat and vegetables. The recipe is presented as a one-pan dinner with about 25 minutes of preparation and 25 to 30 minutes of cooking, though the source says thicker chops may need more time.
The recipe serves four and uses olive oil, country Dijon mustard, maple syrup, soy sauce, fresh thyme, salt and pepper for its marinade. A separate rub of light brown sugar, kosher salt and pepper goes directly on the pork. Kitchn says the brown sugar is intended to encourage browning rather than make the chops notably sweet. Half of the mustard mixture is reserved for the vegetables and half is brushed over the chops.
For the tray, the vegetables are spread in an even layer on a large, rimmed baking sheet, with the chops nestled among them. The oven rack is set about 8 inches from the broiler element. The directions call for broiling for 12 to 15 minutes, rotating the pan and turning the chops and vegetables as needed. The chops are then moved to a plate while the oven temperature is lowered and the vegetables continue roasting until tender.
The source cautions against using thin chops, which can cook too quickly under the broiler and dry out. It recommends bone-in chops and says thicker cuts may require more cooking time; cooks can also turn the chops and stir the vegetables after about 10 minutes. Suggested substitutions include honey or light brown sugar for maple syrup, tamari for soy sauce in a gluten-free preparation, and stone-ground or smooth Dijon for country Dijon.
A One-Pan Dinner With Timing Tradeoffs
The recipe’s appeal is practical: the meat and sides share one baking sheet, and the same marinade seasons both, reducing the number of pans and separate preparations. That can make a complete dinner easier to assemble on a busy evening. Kitchn also avoids a stovetop sear, instead using the broiler to brown the chops.
There is a timing tradeoff. Pork chops may finish before potatoes and Brussels sprouts become tender, so the instructions remove the meat and return the vegetables to the oven. The published cooking estimate is useful as a guide, but cut thickness and oven performance affect the actual schedule. The source’s recipe tester, Janette Zepeda, said the ingredients browned faster than expected in her test and that rotating the pan helped promote more even cooking.
Food safety remains separate from browning: color or char alone does not establish that pork is safely cooked. Use a food thermometer in the thickest part of each chop, avoiding bone, and follow current government guidance for safe internal temperature and resting time. Keep raw pork and its juices separate from ready-to-eat foods, and refrigerate leftovers promptly.
Products Worth Considering
Instant Pot Vortex Plus 10-Quart 7-in-1 Air Fryer Oven
Le Creuset Signature Enameled Cast Iron Round Dutch Oven, 5.5 qt, Deep Teal
Le Creuset Signature 6.5-Quart Deep Round Dutch Oven with Light Gold Crucible Knob, Enameled Cast Iron, Bleu Riviera
As an affiliate, we earn on qualifying purchases.
How the Recipe Was Tested
The report is by Erin Merhar, a professionally trained chef and recipe developer, and includes a test note from Kitchn senior culinary producer Janette Zepeda. Zepeda’s note is dated October 2026 in the supplied material. She reported that her family liked the seasoned chops and roasted vegetables, describing the meat as juicy and tender and the vegetables as flavorful. Those comments are an attributed test response, not a guarantee of results in every kitchen.
The recipe’s approach differs from a conventional skillet-first method: it relies on broiling for browning, then uses continued oven roasting to finish the vegetables. The source identifies bone-in chops as its preferred cut and gives guidance for adapting vegetable sizes: halve medium Brussels sprouts, leave small ones whole, and quarter large ones. It also allows different colors or varieties of baby potatoes.
Kitchn states that it independently selects products and may earn a commission when readers buy through links. The supplied report does not identify a product purchase as necessary to make the recipe; its listed ingredients are standard cooking items.
““While everything browned a little more quickly than expected, rotating the sheet pan halfway through broiling helped encourage more even cooking.””
— Janette Zepeda
Oven Results May Vary
The supplied report does not specify an exact lower oven temperature for the vegetables after broiling, nor does it state a target internal temperature for the pork. It says to lower the oven temperature and cook until the vegetables are tender, so readers should consult the full recipe and current food-safety guidance rather than infer those details from the summary.
Actual timing will vary with chop thickness, vegetable size, oven calibration and broiler strength. The source does not provide enough information to guarantee the stated overall schedule for every kitchen. Its tester specifically reported faster-than-expected browning, making close monitoring important. The material also cuts off during its storage and make-ahead advice, so it does not establish how long prepared ingredients or leftovers can be stored.
Check the Full Cooking Directions
Readers planning to make the dish should consult Kitchn’s complete recipe for the exact oven-temperature change, ingredient quantities and full storage guidance. During cooking, check the chops with a food thermometer and assess the vegetables separately; remove the meat to rest if it is done before the vegetables are tender. Refrigerate leftovers promptly and use established food-safety guidance for storage and reheating.
No further publication, revision or follow-up is identified in the supplied material. Any future changes to the recipe or additional testing would need to be confirmed by Kitchn.
Key Questions
What does the sheet pan pork chop recipe include?
It pairs bone-in pork chops with Brussels sprouts, baby potatoes and red onion. A maple, Dijon mustard, soy sauce and thyme mixture seasons the chops and vegetables, with a separate brown sugar, salt and pepper rub for the meat.
How long does the recipe take?
Kitchn lists 25 minutes of preparation and 25 to 30 minutes of cooking. Timing can vary by chop thickness, vegetable size and oven performance, and the vegetables may need additional roasting after the chops are removed.
Can thin pork chops be used?
The source advises against thin chops because they can cook too quickly under the broiler and dry out. It recommends bone-in chops and says thicker cuts may need additional cooking time.
How can the recipe be adapted for gluten-free cooking?
Kitchn suggests replacing soy sauce with tamari. Check ingredient labels to confirm the products used meet your dietary needs, since formulations can vary.
How can I tell when the pork is safely cooked?
Use a food thermometer in the thickest part of the chop, avoiding the bone, and follow current government guidance for safe pork temperature and resting time. Browning or charring by itself is not a reliable safety check.
Source: thekitchn.com
