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The Kitchn published a sheet pan pork chops recipe that cooks bone-in chops with Brussels sprouts, baby potatoes and red onion. The recipe uses a maple, mustard and soy mixture, broiling the pork before returning the vegetables to the oven to finish. Its reported cooking time is 25 to 30 minutes, with 25 minutes of prep.
The Kitchn has published a sheet pan pork chop recipe that cooks bone-in chops alongside Brussels sprouts, baby potatoes and red onion, using a maple-mustard mixture to season both the meat and vegetables. The recipe lists 25 minutes of prep and 25 to 30 minutes of cooking, offering a one-pan dinner approach that avoids searing the chops on the stove.
Recipe developer Erin Merhar and senior culinary producer Janette Zepeda are credited with the recipe. It serves four people and calls for olive oil, country Dijon mustard, maple syrup, soy sauce, fresh thyme, salt and pepper in the marinade. A separate rub combines light brown sugar, kosher salt and pepper. The recipe says the brown sugar is meant to support browning rather than make the pork notably sweet.
To cook it, the vegetables are coated with half of the mustard mixture and spread across a large, rimmed sheet pan; seasoned chops are placed among them and brushed with the remaining mixture. The pan is broiled with an oven rack positioned 8 inches from the broiler element. The instructions call for broiling for 12 to 15 minutes, rotating the pan, flipping the chops and stirring the vegetables as needed. The chops are then moved to a plate while the oven temperature is reduced and the vegetables continue roasting until tender.
The recipe recommends bone-in chops and warns against thin chops, which may cook too quickly under the broiler and dry out. For thicker chops, it advises adding cooking time and considering a flip and vegetable stir after about 10 minutes. It also allows honey or light brown sugar in place of maple syrup, tamari in place of soy sauce for a gluten-free preparation, and stone-ground or creamy Dijon in place of country Dijon.
A One-Pan Route to Dinner
The recipe’s practical appeal is that the meat and sides share one pan, cutting down on cookware and avoiding a separate stovetop sear. That can make it easier to coordinate a complete dinner, though the instructions still require moving the chops out temporarily so the vegetables can finish roasting.
The recipe also addresses a common timing problem: pork cooks faster than the vegetables. Removing the chops when they are cooked through helps avoid leaving them in the oven while potatoes and Brussels sprouts become tender. The source does not provide nutrition information or a measured temperature for doneness, so readers should use food-safety guidance rather than judging safety by browning alone.
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How the Recipe Handles Timing
The Kitchn describes this as a complete oven-cooked meal, with potatoes, Brussels sprouts and red onion sharing the pan with pork. The source gives a total cooking range of 25 to 30 minutes, while its step-by-step instructions specify an initial 12-to-15-minute broil followed by additional roasting for the vegetables. The vegetables’ final roasting time is not stated in the material provided.
A recipe-test note attributed to Zepeda says the meal’s components browned faster than expected during testing. She reported that rotating the sheet pan halfway through broiling helped promote more even cooking. Her note is a tester’s experience, not a guarantee that every oven or pan will produce the same result.
Doneness and Oven Variation
The source material does not state a specific internal temperature for the pork, the exact roasting temperature after broiling, or how long the vegetables need to finish. It also does not report nutrition figures or provide full storage instructions; the supplied storage section ends before its advice is included. Cooking time and browning can vary by chop thickness, pan and oven, so the stated time range should not be treated as a substitute for checking doneness.
The recipe identifies tamari as a gluten-free alternative to soy sauce, but the material does not provide an allergen analysis for every ingredient or brand. Soy sauce commonly contains soy and may contain wheat; readers with allergies or dietary restrictions should check product labels and choose suitable ingredients.
Check the Chops Before Serving
The next step for anyone making the dish is to follow the recipe’s sequence while checking the meat and vegetables separately: take the chops off the pan when cooked through, then return the vegetables to the oven until tender. For food safety, use a food thermometer and follow current guidance for whole cuts of pork; the U.S. Department of Agriculture advises cooking them to 145°F (63°C), followed by a three-minute rest. Keep raw pork and its juices separate from ready-to-eat foods, and refrigerate leftovers within two hours.
The source does not announce a follow-up or additional testing. The recipe page’s incomplete storage excerpt means its specific make-ahead and leftover guidance cannot be confirmed from the material available here.
Key Questions
How long does the sheet pan pork chop recipe take?
The Kitchn lists 25 minutes of prep and 25 to 30 minutes of cooking. The vegetables may need additional roasting after the chops are removed; the supplied source does not specify that final time.
What kind of pork chops does the recipe recommend?
It recommends bone-in chops and advises against thin chops because they can cook too quickly under the broiler and dry out. Thicker chops may need more time.
Can I make the recipe without soy sauce?
The recipe suggests tamari as a substitute for a gluten-free preparation. Check the label of the product you use, especially if managing an allergy or other dietary restriction.
What temperature should the pork reach?
The supplied recipe material does not name a target temperature. USDA guidance for whole cuts of pork is 145°F (63°C), followed by a three-minute rest; use a food thermometer to check.
Source: thekitchn.com
