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The Kitchn published a sheet pan pork chops recipe featuring bone-in chops, Brussels sprouts, potatoes and red onion, all seasoned with a maple-mustard mixture. The recipe calls for broiling the pork before returning the vegetables to the oven to finish, and lists about 50 to 55 minutes for preparation and cooking.
The Kitchn has published a sheet pan pork chops recipe that cooks bone-in pork, Brussels sprouts, baby potatoes and red onion together, using a maple-Dijon marinade to season the meat and vegetables, much like these oven-baked pork chops. The recipe serves four and lists 25 minutes of preparation and 25 to 30 minutes of cooking, offering readers a complete oven dinner with limited cookware.
The recipe, developed by Erin Merhar, uses olive oil, country Dijon mustard, maple syrup, soy sauce, fresh thyme, salt and pepper in a marinade. Half is tossed with the vegetables, while the remainder is brushed over the pork. The chops also receive a rub of light brown sugar, kosher salt and pepper; the recipe says the sugar helps promote browning rather than adding pronounced sweetness.
To cook the meal, the vegetables are spread across a large, rimmed baking sheet and the chops are nestled among them. The pan goes under a broiler with an oven rack set about eight inches from the broiler element. The instructions call for broiling for 12 to 15 minutes, rotating the pan and turning the chops and vegetables as needed. The pork is then moved to a plate while the oven temperature is reduced and the vegetables continue roasting until tender.
The source says the pork cooks more quickly than the vegetables, which is why the two parts of the meal finish separately. It recommends bone-in chops and cautions against thin chops, which may cook too quickly under the broiler and dry out. Thicker chops may need more cooking time, with the vegetables flipped or stirred after about 10 minutes, according to the recipe.
A Full Dinner on One Pan
The recipe’s practical appeal is its combination of a main dish and sides on one baking sheet, without a stovetop searing step. That can reduce the number of pans to wash and makes the cooking sequence relatively straightforward: season the ingredients, broil the pork, then let the vegetables finish as the chops rest.
It also gives home cooks a clear timing caveat: pork and vegetables do not necessarily finish together. The recipe separates their final cooking stages rather than asking readers to leave the chops in the oven until the potatoes and Brussels sprouts are tender. That distinction matters for anyone trying to avoid overcooked pork while still finishing the vegetables.
The stated total of 50 to 55 minutes is useful for meal planning, though actual results can vary with chop thickness, oven performance and how quickly the vegetables cook. The tester’s note says the ingredients browned faster than expected during broiling, making attention to the pan and rotation part of the method.
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Recipe Timing and Testing Notes
The source identifies Merhar as a professionally trained chef and recipe developer. It also includes a note from Janette Zepeda, a senior culinary producer, who said she tested the dish in October 2026. Zepeda reported that her family liked the seasoned pork and roasted vegetables, and described the chops as juicy and tender.
Zepeda also said the food browned somewhat faster than expected. She found that rotating the sheet pan halfway through broiling helped produce more even cooking. This is a tester’s account, not a guarantee of identical results in every oven; the recipe’s instructions likewise tell cooks to rotate the pan and adjust the chops and vegetables as needed.
The recipe permits several substitutions. Honey or light brown sugar can replace maple syrup, tamari can replace soy sauce for a gluten-free preparation, and stone-ground or creamy Dijon can stand in for country Dijon. It also suggests using different baby potato varieties. Those substitutions may change flavor and texture, but the source does not provide separate timing tests for each option.
“My whole family loved these perfectly seasoned pork chops and roasted vegetables!”
— Janette Zepeda, recipe tester
Oven Results May Vary
The source does not specify a final internal temperature for the pork or provide a separate cooking-time chart for different chop thicknesses. It advises using bone-in chops, avoiding thin cuts and increasing the cooking time for thicker chops, but readers may need to monitor doneness rather than rely on the listed broiling window alone. Exact timing will vary by cut, oven and pan placement.
The tester’s account is one reported trial, and the source does not provide results from a broader comparison of ovens or ingredient substitutions. It is also unclear from the supplied material how long leftovers keep or how far ahead the marinade can be made; the page excerpt begins a storage and make-ahead section but does not include its full guidance.
Follow the Staged Cooking Steps
The recipe’s next steps for anyone making it are to prepare the marinade, season the pork, coat the vegetables and arrange everything on a rimmed sheet pan. Cooks should follow the recipe’s broiling and roasting sequence, checking the pork and vegetables as they brown and moving the chops to rest once cooked through.
The provided source does not announce a follow-up test, update or new publication milestone. Readers seeking the full recipe should consult The Kitchn’s original page for ingredient amounts and any storage guidance not included in the supplied excerpt. For food safety, handle raw pork separately from ready-to-eat foods, wash hands and surfaces after contact, and use a food thermometer to check that pork reaches a safe internal temperature of 145°F (63°C), followed by a three-minute rest.
Key Questions
How many people does the recipe serve?
The Kitchn lists the recipe as serving four people.
How long does it take to make?
The listed preparation time is 25 minutes and cooking time is 25 to 30 minutes, for a stated total of about 50 to 55 minutes.
Which pork chops does the recipe recommend?
It recommends bone-in chops and warns that thin chops can cook quickly under the broiler and dry out. Thicker chops may need additional cooking time.
Can ingredients be substituted?
Yes. The source suggests honey or light brown sugar instead of maple syrup, tamari instead of soy sauce for a gluten-free preparation, and stone-ground or creamy Dijon instead of country Dijon. Check labels on condiments and other packaged ingredients if avoiding gluten.
What food-safety temperature should pork reach?
Use a food thermometer to check that whole cuts of pork reach 145°F (63°C), then let them rest for at least three minutes. Keep raw pork and its juices separate from cooked food, and clean hands and surfaces after handling it.
Source: thekitchn.com
