WHAT’S FOR DINNER?
Sheet Pan Brown Sugar Pork Chops
Array/5
COOK TIME
30 min
TOTAL TIME
40 min
SERVINGS
3-4 pork chops
Juicy pork chops, crispy potatoes, and tender green beans all come together with a sweet and savory brown sugar glaze that caramelizes beautifully in the oven. Sheet Pan Brown Sugar Pork Chops is a weeknight dinner with a delicious, sweet, and savory twist!
When I’m scrambling around trying to figure out what’s for dinner, a sheet pan meal almost always comes to mind first. They’re easy to prep, easy to clean, and even easier to eat! There are a million different versions and varieties. Our family absolutely devours a tray of Sheet Pan Fajitas and Sheet Pan Nachos when we need a quick snack!
This recipe was born out of one of those moments when I just couldn’t face another bite of chicken. We’d been on a chicken kick for days, and I was desperate for something new, so I did a quick scan of the kitchen to see what was left to work with. There were a few pork chops in the fridge, some green beans hanging out in the crisper, and a bag of potatoes that, honestly, had seen better days, but hey, they were still good enough! With a little creativity, these sheet pan brown sugar pork chops with vegetables were born!
Pork Chops and Brown Sugar
You may be wondering why I used brown sugar on top of pork. If you’ve never tried the combo, you must! The brown sugar blends perfectly with garlic and salt to create a balance of sweet and salty flavors that just go so well together. As it bakes, the sugar caramelizes, creating a sticky, golden glaze that clings to the pork chops and vegetables. And whatever you do, don’t let that sticky sauce go to waste. Make sure to scoop it up and slather it on every bite of pork and those crispy veggies!
Ingredient Notes
Yukon Gold Potatoes – These potatoes are buttery and hold their shape well, making them perfect for roasting alongside the pork chops.
Olive or Canola Oil – This helps to crisp up the potatoes and green beans while also keeping the pork chops juicy and tender.
Fresh Green Beans – Fresh green beans add a pop of color and a nice crunch to the dish, perfectly balancing the richness of the pork.
Bone-In Pork Chop Loins – Bone-in chops stay juicy and flavorful, plus they cook evenly, making them ideal for this sheet pan meal.
Minced Garlic – Garlic brings a punch of savory goodness that complements the sweetness of the brown sugar.
Brown Sugar – It caramelizes beautifully, creating a sweet, sticky glaze that turns the pork chops into a sweet and savory protein that’s almost addictive!
Kosher Salt & Pepper – A must for enhancing all the flavors, a sprinkling of salt and pepper goes a long way in balancing out the contrasting notes.
Choosing The Right Pork Chops
When it comes to sheet pan meals, choosing the right cut of pork chops is important! For this recipe, bone-in pork chop loins are ideal because the bone helps retain moisture during cooking. Aim for chops that are about 1 inch thick. This thickness allows them to cook evenly alongside the potatoes and green beans without drying out. If you can’t find bone-in chops, boneless pork chops will work as well, though you may need to reduce the cooking time slightly to prevent them from overcooking.
Step By Step Instructions
Prepare for baking: Preheat your oven to 375 degrees and set out a large sheet pan.
Season the potatoes: In a bowl, combine the cut potatoes with oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss everything together until the potatoes are evenly coated. Spread the seasoned potatoes on one side of the sheet pan.
Season the green beans: Using the same bowl, toss the green beans with a bit of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Once the green beans are well coated, place them on the opposite side of the sheet pan.
Prepare the pork chops: Place the pork chops in the middle of the sheet pan, making sure they’re evenly spaced. In a small bowl, mix the brown sugar, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined.
Season the pork chops: Rub half of the brown sugar mixture over the top of the pork chops, pressing it into the meat to help it stick. Flip the pork chops over and cover the other side with the remaining brown sugar mixture.
Bake and serve: Place the sheet pan in the preheated oven and cook for 25-30 minutes or until the pork chops are cooked through. Once done, remove from the oven and let the pork chops rest for 3-5 minutes before slicing and serving. Enjoy!
Expert Tips
Room temperature pork chops. If you have time, let the pork chops sit out for about 15 minutes before cooking to bring them to room temperature, which helps them cook more evenly.
Pat dry for a better sear. Pat the pork chops dry with a paper towel before seasoning to help them caramelize better in the oven.
Don’t overcrowd the pan. Give each ingredient enough space on the sheet pan so they roast properly and don’t steam and get soggy.
Use parchment paper. Lining the sheet pan with parchment paper makes cleanup easier and prevents the brown sugar from sticking too much to the pan.
Flip the veggies halfway. Toss the potatoes and green beans halfway through cooking for even cooking and browning.
Check for doneness with a thermometer. For perfectly cooked pork chops, use a meat thermometer and look for a safe internal temperature of 145°F.
Let the pork rest. Allow the pork chops to rest for a few minutes after baking. This locks in the juices and keeps them tender.
Keep an eye on the brown sugar. If the brown sugar starts to burn towards the end of cooking, you can loosely cover the chops with foil to prevent over-caramelization.
Customize It
Swap the protein – Swap out the pork chops for chicken thighs to mix things up while still enjoying the sweet and savory flavors.
Spicy Kick – Add a kick of heat by sprinkling some crushed red pepper flakes into the brown sugar mixture before coating the pork chops.
Sweet Potato– Use sweet potatoes instead of Yukon Golds for a richer, slightly sweeter take on the roasted veggies.
Maple Sweetness – Experiment with maple syrup in place of brown sugar for a deep, complex sweetness that pairs beautifully with the pork.
Extra Veggies – Add sliced carrots, zucchini, asparagus, or bell peppers to the sheet pan for an extra pop of color and flavor.
Smoky Flavor – For a smoky twist, use smoked paprika in the brown sugar mixture to add depth and a hint of smokiness to the dish with BBQ flavor.
Lean Pork – Try boneless pork tenderloin medallions instead of chops for a leaner cut that still delivers flavor.
Tangy Finish – Drizzle a little balsamic glaze over the pork chops and veggies just before serving for a tangy, sweet finishing touch!
Storage Instructions
Storing: Store leftover pork chops and veggies in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Freeze the cooked and cooled pork chops and veggies in a freezer-safe container or bag for up to 3 months, making sure to remove as much air as possible before sealing. Thaw overnight in the fridge before reheating. The texture will be a bit different when thawed.
Reheating: Reheat the pork chops and veggies in a 350°F oven for 10-15 minutes until warmed through, or use an air fryer for a quick option that keeps the veggies crispy and the pork golden brown.
FAQ
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops, but keep in mind that they may cook faster. Check for doneness around the 20-25 minute mark.
What should I do if my potatoes aren’t cooking through?
If your potatoes aren’t tender by the time the pork chops are done, remove the pork and let the potatoes roast a bit longer. You can cover them with foil to prevent burning while they finish cooking.
Can I make this recipe ahead of time?
You can prep the ingredients ahead by seasoning the pork chops and chopping the veggies, then store them separately in the fridge until you’re ready to bake. Just assemble everything on the sheet pan and bake as when it’s time to cook.
How can I prevent the brown sugar from burning?
To avoid burning, make sure the brown sugar mixture is evenly distributed and not piled too thickly in any one spot. If it starts to darken too quickly, loosely cover the pork chops with foil during the last 10 minutes of cooking.
More Easy Dinner Recipes
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Sheet Pan Brown Sugar Pork Chops
The mix of brown sugar with garlic and salt is the perfect combo of a little sweet and a little salty. The brown sugar also gets a little caramelized which I personally LOVE. Also, don’t let that sticky sauce that ends up on the sheet pan go to waste. Make sure to dip that pork and veggies in that stuff.
Ingredients
2 lbs yukon gold potatoes cut into fourths
Olive or Canola oil
1 lb fresh green beans
4 bone in pork chop loins
2 Tablespoons minced garlic
1/2 cup packed brown sugar
1 1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees. Set out sheet pan.
- In a bowl, combine the cut potatoes, oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix around until potatoes are coated. Place potatoes on one side of the sheet pan.
- In the same bowl put the green beasn, oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix around until green beans are coated. Place green beans on other side of the sheet pan.
- Place the pork chops on the middle of the sheet pan. In a small bowl, combine brown sugar, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix together.
- Cover the pork chops with half the brown sugar mixture, pressing mixture into the pork chop. Flip pork chops over and cover with remaining brown sugar mix.
- Cook in the oven for 25-30 minutes until pork chops are cooked through. Remove and let sit for 3-5 minutes before cutting.
Notes
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6 Responses
Delicious. I subbed sweet potatoes.
Sweet Potatoes is a great idea, I need to try that!
Thank you for including me!
Thank you for including me!