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Kitchn published a sheet-pan dinner recipe combining bone-in pork chops, Brussels sprouts, baby potatoes and red onion with a maple, mustard and soy marinade. The instructions broil the pork first, then return the vegetables to the oven while the chops rest; cooking times are about 25 to 30 minutes, after 25 minutes of preparation.
Kitchn has published a sheet-pan pork chop recipe that pairs bone-in chops with Brussels sprouts, baby potatoes and red onion, seasoned with a maple-mustard mixture. The method uses the broiler to brown the pork before the chops are removed to rest and the vegetables finish roasting, offering a one-pan approach to a complete dinner.
The recipe, by chef and recipe developer Erin Merhar, lists four servings, 25 minutes of preparation and 25 to 30 minutes of cooking. Its marinade combines olive oil, country Dijon mustard, maple syrup, soy sauce, fresh thyme, salt and pepper. The recipe divides the mixture between the vegetables and pork so the ingredients share the same seasoning.
Before cooking, the pork chops are rubbed with light brown sugar, kosher salt and pepper. The sugar is described in the recipe as a way to support browning rather than make the meat substantially sweeter. The vegetables are spread on a large, rimmed baking sheet, with the chops placed among them. The pan goes under a broiler positioned about eight inches from the element for 12 to 15 minutes; the instructions call for rotating the pan and flipping the chops or stirring the vegetables as needed.
Once the chops are cooked through, they are transferred to a plate to rest. The oven temperature is then lowered, and the vegetables continue roasting until tender. Kitchn suggests using honey or light brown sugar instead of maple syrup, tamari in place of soy sauce for a gluten-free preparation, and either stone-ground or creamy Dijon instead of country Dijon. It advises against thin chops because they can cook too quickly and dry out.
A Full Dinner on One Pan
The recipe’s practical appeal is that it combines the main course and side dishes on one baking sheet, reducing the need for separate pans and stovetop searing. That can mean fewer dishes and less active cooking, though the meal still requires attention during broiling and while the vegetables finish.
The staggered cooking addresses a basic timing difference: the pork can be ready before the potatoes and Brussels sprouts are tender. Removing the chops to rest lets the vegetables continue cooking without leaving the meat in the oven for the full time. The source presents this as a recipe convenience, not as a guarantee that every oven or cut will cook at the same rate.
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How the Recipe Times Its Cooking
Kitchn’s instructions begin with the shared marinade, then divide the work between the pork and vegetables. The chops get an additional dry seasoning, while the vegetables are coated and arranged in an even layer. The recipe calls for bone-in chops and medium Brussels sprouts, halved lengthwise; smaller sprouts can remain whole, while larger ones should be quartered.
The source’s recipe tester, senior culinary producer Janette Zepeda, reported that the family enjoyed the meal and that the pork came out juicy and tender. Zepeda also said the food browned more quickly than expected and that rotating the pan halfway through broiling helped promote more even cooking. This is a reported test result, rather than a promise that the timing will be identical in other kitchens.
Kitchn credits photography to Alex Lepe and food styling to Zepeda. The article also notes that the publisher may earn a commission if readers buy products linked from the recipe; it says prices were accurate when published.
Oven Timing May Vary
The source does not provide an exact oven temperature for the lower-temperature roasting stage in the supplied material, nor does it state a final internal temperature for the pork. It says to broil until the chops are cooked through, then lower the oven temperature and roast the vegetables until tender. Readers should consult the complete recipe for its full temperature and doneness directions rather than infer them from the summarized instructions.
Actual cooking time can vary with chop thickness, oven and broiler strength, and vegetable size. The tester’s report that browning happened sooner than expected reinforces the need to monitor the pan. The source material also ends partway through its storage and make-ahead section, so it does not establish how long leftovers keep or provide complete storage guidance.
Check Doneness Before Serving
The immediate next step for anyone making the dish is to follow the complete recipe’s temperature and doneness directions, watching the pork closely under the broiler and checking that the vegetables are tender before serving. Because the chops rest while the vegetables finish, keep the meat safely handled and serve it promptly once the full meal is ready.
Kitchn’s supplied material does not announce a follow-up test, update or further publication date. The recipe remains the development reported here; additional storage instructions or revisions are not confirmed in the source excerpt.
Key Questions
How many people does the recipe serve?
The recipe lists four servings.
What ingredients go on the sheet pan?
It combines pork chops, Brussels sprouts, baby potatoes and red onion. The vegetables and pork are seasoned with a marinade based on maple syrup, Dijon mustard, soy sauce, olive oil and thyme.
Why do the pork chops come off the pan before the vegetables?
The recipe says the pork cooks faster than the potatoes, Brussels sprouts and red onion. The chops rest on a plate while the vegetables continue roasting until tender.
Can I make the recipe gluten-free?
Kitchn suggests using tamari instead of soy sauce for a gluten-free preparation. Check product labels, including those for mustard and other packaged ingredients, to confirm they meet your needs.
Can I use thin pork chops?
The recipe advises against thin chops because they may cook quickly under the broiler and are more likely to dry out. It recommends bone-in chops; thicker chops may need additional cooking time.
Source: thekitchn.com
