Step 1 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Place the honey, balsamic vinegar, mustard, thyme leaves, and cinnamon in a gallon-sized zip-top plastic bag.
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Step 2 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Whisk the ingredients together in the bag to combine.
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Step 3 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Pat the pork chops dry with paper towels.
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Step 4 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Sprinkle both sides of the pork chops with the salt and black pepper.
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Step 5 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Place the pork chops in the zip-top bag and seal. Shake gently until they are evenly coated with the marinade.
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Step 6 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Transfer the bag to the refrigerator and marinate the pork chops for at least 30 minutes, and up to 6 hours.
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Step 7 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Preheat the oven to 400°F.
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Step 8 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Line a baking sheet with aluminum foil. Set aside.
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Step 9 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Prepare the vegetables: Cut broccoli and cauliflower into 1-inch florets. Slice carrots into 1/4-inch rounds, and zucchini into 1/2-inch rounds. Cut bell peppers or onions into 1-inch strips. Cut Brussels sprouts in half lengthwise.
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Step 10 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Transfer the vegetables to the prepared baking sheet. Drizzle with the olive oil and season with the salt and black pepper. Toss to coat evenly.
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Step 11 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Roast vegetables on middle rack of oven until they are just able to be pierced with a fork, but not soft, about 10 minutes. When done, remove from oven and set aside.
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Step 12 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Remove the marinated pork chops from the refrigerator.
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Step 13 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Spray a large skillet generously with nonstick cooking spray and set over medium-high heat.
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Step 14 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Once the skillet is hot, use tongs to lift each pork chop from the bag, letting any excess marinade drip off, and add to the skillet. Do not discard the leftover marinade. Sear the pork chops on one side until browned, about 2 minutes. Do not move the pork chops while they sear.
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Step 15 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Flip the pork chops and sear until browned, about 2 minutes.
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Step 16 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Use a rubber spatula to clear a space for the pork chops in the center of the vegetables on the baking sheet. Transfer the pork chops to the cleared space. Set the skillet aside for later use.
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Step 17 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Return baking sheet to oven and roast until pork reaches an internal temperature of 145°F and the vegetables are fork-tender, 10-14 minutes.
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Step 18 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Check to see that pork and vegetables are done. Remove from oven or add time as needed.
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Step 19 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Return the skillet to the stove over medium heat and add the reserved marinade.
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Step 20 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Heat the marinade, stirring regularly, until it boils and begins to thicken, about 2 minutes. Remove from heat.
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Step 21 of 21
Sheet Pan Honey Balsamic Pork Chops and Vegetables
Plate the pork chops and vegetables and spoon the honey-balsamic reduction over them. Leftovers may be stored in the refrigerator for up to two days.