Sheet Pan Honey Mustard Pork Chops 



By: The Real Food Dietitians Updated: 1/2/23

These Sheet Pan Honey Mustard Pork Chops are made from simple everyday ingredients for a family-friendly dinner that’s savory, tangy, and completely irresistible! Easy to prepare, this pork chop dinner includes green beans and potatoes for a well-rounded meal that’s nutritious and all cooks on one pan. Ready in less than an hour and quick to clean up, these sheet pan pork chops will soon become a family favorite! 

This recipe was originally posted Feb 12, 2018; Updated Jan 13, 2023.

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Recipe Highlight: Easy Meal

With a quick prep and bake time, this Honey Mustard Pork Chop recipe is great for any day of the week. Here are just a few reasons you’ll love this recipe:

* Easy and simple ingredients
* Quick prep time
* Classic flavors the whole family will love
* Hearty meat & potatoes meal

Yes, You Can Make Juicy, Flavorful Pork Chops In The Oven! 

A common complaint about cooking pork chops is that they become too dry when cooked in the oven. But we’re here to show you that you can make flavorful, juicy pork chops, and it’s not hard to do! Unlike the breaded Shake ‘N’ Bake chops of our youth, these honey mustard pork chops are made with real-food ingredients for a bold flavor and great nutrition. 

Want to know our secret? It’s all in the sauce! These sheet pan pork chops get coated in a savory spice rub before they are baked to perfection at the right temperature and for the right amount of time. Next, the chops get a liberal coating of tangy, homemade honey mustard sauce that locks in moisture and boosts their flavor even more. Paired with seasoned veggies and potatoes, this is a complete meal with minimal prep. Follow our simple technique, which calls for just two dishes, and you’ll have the best oven-baked pork chops you’ve ever tasted. 

Ingredients For Sheet Pan Pork Chops With Honey Mustard Sauce

You don’t need store-bought breading or fancy ingredients to make these honey mustard pork chops. Round up the simple items below to make these sheet pan pork chops tonight. 

For the Pork Chops: 

  • Boneless pork chops – look for chops that are about 4 ounces each and ¾- to 1-inch thick. May substitute bone-in pork chops, if preferred
  • Brown sugar 
  • Dried herbs and spices – smoked paprika, dried thyme, garlic powder, onion powder, ground sage
  • Olive oil – you’ll use 2 teaspoons to toss the potatoes and 1 teaspoon to form the spice rub. You can also use avocado oil
  • Small new potatoes – these are young potatoes that are harvested while they’re still fairly small. As a result, they retain their shape well and have a sweeter, slightly more buttery taste. Red potatoes or large, cubed Russet potatoes can be used instead
  • Fresh green beans – grab 12 ounces of fresh green beans from your local farmer’s market or grocery store, and trim the ends. You could also sub in broccoli florets or asparagus 
  • Salt and black pepper
  • Optional garnish – chopped fresh parsley

For the Honey Mustard Sauce:

  • Dijon mustard – Primal Kitchen Dijon Mustard is our favorite. It’s made without added sugar, and the ingredient list is short
  • Mayo – once again, we’re huge fans of the Primal Kitchen Avocado Oil Mayo. It has the mayo flavor you love and none of the ingredients you don’t. To make these honey mustard pork chops egg-free, use a vegan mayo
  • Honey – or sub maple syrup
  • Coconut aminos – read more about this savory condiment here, as well as substituions 
  • Garlic powder
  • Salt and black pepper

Find the ingredient list with exact measurements in the recipe card below.

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This sheet pan pork chops dinner is created using just two dishes. Follow these prep tips to keep this recipe streamlined: 

  1. Prep the oven and sheet pan: Preheat the oven to 400, and mist a large sheet pan with cooking spray. 
  2. Bake the potatoes: Toss the potatoes with oil and seasoning rub, and arrange them cut-side down on the baking sheet. Bake just until they begin to brown and soften a bit. 
  3. Prepare the pork chops and green beans: Pat the pork chops dry with paper towels, and rub the remaining spice blend on top, covering them completely. Trim the ends off the green beans, and toss them with oil and a pinch of salt. 
  4. Combine the ingredients and bake: Arrange the pork and green beans on the pan with the potatoes, and bake until the pork chops cook all the way through. 
  5. Create the sauce: Whisk the ingredients for the mustard sauce together in a small bowl. 

Serve: Garnish your dinner with chopped parsley, and serve warm with the honey mustard sauce drizzled over top.

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.

Our Favorite Sheet Pan Set

We all love our set of NordicWare aluminum sheet pans for making sheet pan recipes like this one, as well as baked goods. NordicWare is 100% made in USA in Minneapolis, Minnesota (we love that, being from the Midwest ourselves) and because they’re sturdy (foods don’t burn easily on them) and made from pure, uncoated natural aluminum (aka, easy to clean!)

Check out this set


Tip! For Baking the Perfect Sheet Pan Pork Chops

These honey mustard pork chops are pretty darn fail-proof, but we’ve got a few extra tips to make sure they turn out perfect every single time. 

  1. Let the pork come to room temperature. This allows the pork chops to cook evenly, preventing the outside from getting done too quickly before the center is cooked through. 
  2. Check the internal temperature. Use an instant-read thermometer to ensure your pork chops reach an internal temperature of 145º F so you know they’re done.
  3. Rest the meat. Allow your chops to sit on the baking sheet for a few minutes before you plate the dinners. This helps redistribute the juices, ensuring the pork chops are  succulent and tender all the way through.

More Ways to Use Honey Mustard Sauce

This honey mustard sauce is so good you’ll want to lick the spoon! Luckily, it pairs well with so many foods. So, go ahead and make some extra to: 


Tip! For Quick Assembly

Save yourself some time down the road by partially or completely preparing the ingredients for this sheet pan pork chop dinner ahead of time! You can fully prepare the sauce ahead and store it in an airtight container up to 3 days in advance. You can also trim the green beans up to 3 days in advance and store them in a sealable bag in the crisper section of your fridge. Finally, Up to 1 day ahead, you can season the pork chops and store them in a covered container in the refrigerator. When you’re ready to bake, all that’s left to do is slice the potatoes and arrange the ingredients on a baking sheet.  

Frequently Asked Questions

Frequently Asked Questions

Can I make this recipe with something other than pork chops? 

Sure! You can use chicken, beef, or fish instead, and adjust the baking time, as needed. 

How should I store leftover honey mustard pork chops? 

Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days. 

What’s the best way to reheat this recipe? 

Simply arrange your leftovers on a baking sheet, and place them back in the oven for a few minutes until they’re heated through. Or, pop them in the microwave, a toaster oven, or a skillet on the stovetop for a minute or two until your desired temperature is reached. 

When to Serve These Sheet Pan Honey Mustard Pork Chops 

These sheet pan pork chops are one of our go-to recipes any time of the year. More than once, this recipe has been a lifesaver during our busy weeks, and the simple ingredients can always be found at our local grocery stores. However, if you really want to get the most bang for your buck in terms of nutrients, it’s best to make it from May to October when green beans are naturally grown and harvested. Or, mix and match your favorite veggies using what’s in season all year long. 

More Pork Recipes To Try

All Pork Recipes


  • 1 lb. boneless pork chops, 3/4 -1 inch thick (or 1 ¼ lbs. bone-in chops)
  • 2 teaspoons brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon fine salt + pepper
  • ¼ teaspoon dried ground sage
  • 1 ½ tablespoons olive oil, divided
  • 1 lb. small new potatoes, halved lengthwise (quartered, if large)
  • 12 ounces fresh green beans, ends trimmed
  • Fine salt and black pepper to taste
  • Chopped fresh parsley, for garnish (optional)

For the Honey-Mustard Sauce:

  • 2 tablespoons Dijon mustard 
  • 2 tablespoons mayo
  • 1 tablespoon honey
  • 1 teaspoon coconut aminos
  • ¼ teaspoon garlic powder
  • Fine salt and black pepper to taste
  1. Preheat the oven to 400℉. Spray sheet pan with cooking spray and set aside.
  2. Toss the potatoes with 2 teaspoons of oil + 1 teaspoon of the rub. Arrange the potatoes cut-side down on the baking sheet and bake for 15 minutes or until potatoes just start to brown and soften a bit.
  3. While the potatoes are baking, place the pork chops on a plate and pat dry with paper towels. Rub the remaining spice rub mixture onto the chops. 
  4. Trim the ends from the green beans and toss with the remaining 1 teaspoon oil and a pinch of salt.
  5. Remove the baking sheet from the oven and push the potatoes all the way to one side (no need to flip them).
  6. Add the pork chops to the center of the pan and the green beans to the end of the pan opposite the potatoes.
  7. Bake an additional 10 minutes or until pork chops register 145℉ on an instant-read thermometer and the vegetables are done. If the vegetables need a little more time to cook, remove the pork chops to a clean plate and cover to keep warm then return the vegetables to the oven to roast a bit longer. 
  8. While the pork chops are baking, make the sauce by combining the mustard, mayo, honey, coconut aminos, and garlic powder in a small bowl. Stir to combine. Season with salt and pepper to taste.
  9. Sprinkle with chopped fresh parsley, if desired. Serve with Honey-Mustard Sauce.

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To make this recipe egg-free: Use vegan mayo

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 382
  • Fat: 17 g
  • (Sat Fat: 6 g)
  • Sodium: 464 mg
  • Carbohydrate: 24 g
  • (Fiber: 3 g
  • Sugar: 8 g)
  • Protein: 27 g
  • Cholesterol: 66 mg


© The Real Food Dietitians

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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

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