Sheet Pan Balsamic Glaze Pork Chops

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup diced onions
• 1 cup halved cherry tomatoes
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• Fresh rosemary sprigs for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat pork chops dry and season with garlic powder, paprika, thyme, salt, and pepper.
3. 3 Drizzle olive oil over pork chops and place on a sheet pan.
4. 4 Scatter onions and tomatoes around the pork chops.
5. 5 In a small bowl, whisk together balsamic vinegar, brown sugar, Dijon mustard, honey, and minced garlic. Pour over the pork chops.
6. 6 Roast in the oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F.
7. 7 Garnish with fresh rosemary and serve immediately with the pan juices spooned over the top.

Nutrition

Tips

• For crispier pork chops, sear them in a hot skillet for 2 minutes per side before transferring to the sheet pan.
• Check the sheet pan halfway through cooking and stir the vegetables for even roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Serving Suggestions

• Serve with mashed sweet potatoes and steamed green beans.
• Pair with a crisp white wine or a refreshing iced tea.

FAQ