Best 4 Sheet Pan Honey Balsamic Pork Chop Dinner Recipes

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Sheet pan honey balsamic pork chop dinner is an easy and flavorful meal that can be made with just a few ingredients and minimal cleanup. With a few tips and tricks, you can create a delicious and healthy dinner that the whole family will love. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite. It's a great way to get a variety of nutrients in one meal and can be customized to fit your dietary needs. So, gather your ingredients and let's get started on creating a tasty and satisfying sheet pan honey balsamic pork chop dinner!

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER



Sheet-Pan Honey-Balsamic Pork Chop Dinner image

A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about 3/4 inch thick)
3 tablespoons honey
1 tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
  • In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
  • Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
  • Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
  • Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 19 g, TransFat 0 g

ITALIAN PORK CHOP SHEET-PAN DINNER



Italian Pork Chop Sheet-Pan Dinner image

Pork chops get a flavorful Italian spin alongside potatoes, green beans and tomatoes in this complete one-pan meal that's as delicious as it is easy to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 11

5 tablespoons butter, melted
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 1/4 teaspoons salt
4 bone-in pork loin chops (1 1/2 lb)
2 russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 cup cherry tomatoes
1/2 lb green beans, trimmed
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
  • Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
  • Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

PORK CHOPS WITH HONEY-BALSAMIC GLAZE



Pork Chops with Honey-Balsamic Glaze image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

Tips:

  • Choose high-quality ingredients: Use organic or free-range pork chops for the best flavor and texture. Fresh vegetables will also contribute to a more delicious dish.
  • Marinate the pork chops: Marinating the pork chops in a flavorful mixture of honey, balsamic vinegar, olive oil, garlic, and herbs will help to tenderize them and infuse them with flavor.
  • Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature will help to caramelize them and bring out their natural sweetness.
  • Don't overcrowd the sheet pan: Make sure to leave enough space between the pork chops and vegetables on the sheet pan so that they can cook evenly.
  • Keep an eye on the food: Pork chops can cook quickly, so it's important to keep an eye on them to prevent them from overcooking. The vegetables will also need to be checked occasionally to make sure that they don't burn.

Conclusion:

This sheet pan honey balsamic pork chop dinner is a simple and delicious meal that is perfect for a weeknight dinner. The pork chops are tender and flavorful, the vegetables are roasted to perfection, and the whole dish comes together in under an hour. With its vibrant flavors and colorful presentation, this dish is sure to be a hit with the whole family.

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