Above view of balsamic pork chop dinner with brussels sprouts and potatoes in a glass storage container

Pork Chop Sheet Pan Supper

Pork chops and veggies baked in a creamy balsamic marinade.

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 4 servings 1x


  • 4 boneless pork chops
  • 8oz brussels sprouts
  • 16oz mini potatoes
  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1/4 cup avocado oil
  • 1 tsp salt
  • 1/4 tsp ground black pepper


  1. Preheat oven to 475F
  2. Trim brussels sprouts and cut into quarters
  3. Cut mini potatoes in half or into quarters depending on the size
  4. Prepare the sauce by mixing together avocado oil, dijon mustard, honey, balsamic vinegar, salt and pepper
  5. Line a sheet pan with parchment paper
  6. Place 4 boneless pork chops on a the sheet pan and brush a generous amount of the marinade onto the top and bottom of each pork chop
  7. Toss the veggies in the remaining marinade and place on the baking sheet
  8. Place in the oven and bake at 475F for 12 minutes
  9. Remove the sheet pan from the oven, flip the pork chops and toss the veggies, return the sheet pan to the oven to bake for another 8 minutes
  10. Remove the sheet pan from the oven and check the temperature of the pork chops – you are looking for an internal temperature of at least 145F – if they have not reached that temp you can return the sheet pan to the oven
  11. Allow the pork to cool slightly and serve!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.