Sheet-Pan Pork Chops with Beans & Carrots
The secret in this beyond-easy sheet pan meal is the sauce: honey, mustard, and garlic play so well with pork, and literally any vegetable you have in your crisper.
Uncooked string beans
8 oz, trimmed
4 medium, peeled and cut into wedges
1½ tsp(s), divided
1 clove(s), large, finely chopped (1 tsp)
Uncooked lean trimmed boneless pork chop(s)
2 chop(s), each ¾ inch thick
1 tsp(s), for garnish
- Preheat the oven to 400°F. Line a baking pan with parchment.
- In a large bowl, toss the green beans, carrots, oil, and ½ tsp salt. Spread on the prepared pan. Roast for 15 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 tsp salt, black pepper, garlic, mustard, and honey. Brush the honey mustard on both sides of the pork (reserving some of the honey mustard), then nestle the pork between the vegetables.
- Roast for 10 minutes. Brush the pork with the remaining honey mustard and flip over. Stir the vegetables and return the pan to the oven. Roast until the pork registers 145°F and the vegetables are browned, about 5 minutes more. Garnish with thyme.
- Serving size: 1 pork chop, 1 cup vegetables