Honey Mustard Sheet Pan Baked Pork Chops Recipe

Step 1

Preheat the oven to 400 F. Allow your pork chops to sit out for 20 minutes at room temperature. Peel and chop the potatoes, parsnips, carrots, and onion into large, bite-sized chunks.

Step 2

Bring a large saucepan to a boil, and then parboil the potatoes, parsnips, and carrots for about 8 to 10 minutes. The vegetables should be starting to soften, but should not be cooked through. Drain the vegetables using a colander.

Step 3

Heat 3 tablespoons of oil by putting it into the roasting tray, and placing the tray in the oven for a few minutes. Then, carefully remove the tray from the oven, and add the parboiled vegetables along with the chopped onion, rosemary, and the garlic cloves. Roast this for 25 minutes.

Step 4

Meanwhile, mix together the honey and mustard in a small bowl to make a glaze. Peel and chop the apple into bite-sized chunks, and liberally season the pork chops with salt and pepper.

Step 5

Heat the remaining 1 tablespoon of oil in a large frying pan, and once it is hot, add the seasoned pork chops to the pan. Sear them for 1 to 2 minutes on both sides.

Step 6

Remove the roasting pan from the oven, and stir the root vegetables around. Then, add the pork chops to the pan along with the apple. Drizzle the honey and mustard glaze over the pork chops and the root vegetables, making sure everything is lightly coated. Return the roasting pan to the oven for a further 25 minutes, until everything is cooked through.