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Sheet-Pan Pork Chops with Beans & Carrots

Sheet-pan pork chops with beans and carrots

3
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
2
Difficulty
Easy
The secret in this beyond-easy sheet pan meal is the sauce: honey, mustard, and garlic play so well with pork.

Ingredients

Uncooked string beans

8 oz, trimmed

Carrots

4 medium, peeled and cut into wedges

Olive oil

1 tsp

Table salt

1½ tsp, divided

Black pepper

¼ tsp

Garlic clove

2 clove(s), small, finely chopped

Dijon mustard

1 Tbsp

Honey

1 Tbsp

Uncooked lean boneless pork chop

2 chop(s), ¾-inch thick

Fresh thyme

1 tsp, for garnish

Instructions

  1. Preheat the oven to 400°F. Line a baking pan with parchment.
  2. In a large bowl, toss the string beans, carrots, oil, and ½ tsp salt. Spread on the prepared pan. Roast for 15 minutes.
  3. 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.
  4. 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.
  5. Serving size: 1 pork chop and 1 cup vegetables

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