Sheet Pan Pork Chops Sheet Pan Pork Chops

Photography: Stacey Brandford | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Ease into the week with this no-fuss, no-muss sheet pan dinner with juicy pork chops and perfectly roasted veggies.

  • Total time 45 minutes
  • Portion size 4 servings



Preheat oven to 425°F. In small bowl, combine brown sugar, paprika, mustard, salt and pepper.

On large baking sheet, toss together brussels sprouts, carrots, onion, oil and 3 tbsp of the brown sugar mix­ture. Bake, flipping and adding rosemary after 15 minutes, until almost tender, about 20 minutes.

Rub remaining brown sugar mixture onto both sides of pork chops. Push vegetables to 1 end of pan; place pork at other end.

Broil, flipping pork and vegetables halfway through, until pork is lightly browned on top and just a hint of pink remains inside, 6 to 8 minutes; cover vegetables with foil if browning too quickly. Transfer pork to plates. Drizzle vinegar over vegetables, tossing to coat; serve with pork.

Nutritional facts PER SERVING: about

  • Fibre 10 g
  • Sodium 971 mg
  • Sugars 18 g
  • Protein 39 g
  • Calories 398
  • Total fat 12 g
  • Potassium 1726 mg
  • Cholesterol 79 mg
  • Saturated fat 2 g
  • Total carbohydrate 36 g


  • Iron 28
  • Folate 55
  • Calcium 12
  • Vitamin A 316
  • Vitamin C 223
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Lunch & Dinner

Sheet Pan Pork Chops