Honey-Mustard Glazed Pork Chops with Roasted Autumn Vegetables
Juicy pork chops glazed with a classic honey-mustard sauce, served alongside a medley of oven-roasted seasonal root vegetables like carrots, parsnips, and sweet potatoes. A comforting, straightforward dish perfect for a weeknight meal in the fall.
Overview
This dish features tender, juicy pork chops glazed with a sweet and tangy honey-mustard sauce, paired with a colorful array of roasted autumn vegetables including carrots, parsnips, and sweet potatoes. The combination is hearty, flavorful, and ideal for a comforting fall weeknight dinner.
Why you’ll love it
The honey-mustard glaze creates a perfect balance of sweetness and sharpness that complements the savory pork beautifully. Roasting the vegetables brings out their natural sweetness and adds a lovely caramelization that enhances every bite. The recipe is straightforward, requiring minimal hands-on time, making it suitable for busy evenings.
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Ingredient notes
- Pork chops: Use bone-in or boneless pork chops, about 2.5 cm (1 inch) thick for even cooking and juiciness.
- Honey-mustard sauce: A combination of honey, Dijon mustard, and whole grain mustard creates a vibrant glaze.
- Vegetables: Carrots, parsnips, and sweet potatoes provide a lovely mix of textures and fall flavors. You can add other root vegetables like turnips if desired.
Serving & storage
Serve the pork chops hot with the roasted vegetables on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain moisture. For best quality, consume promptly.
Chef tips
- Use a meat thermometer to ensure the pork chops reach a safe internal temperature of 63°C (145°F) followed by a 3-minute rest.
- Cut vegetables into uniform chunks for even roasting.
- Do not overcrowd the roasting pan to allow proper caramelization.
- Leftover glaze can be warmed and served as a drizzle on the finished dish.
Ingredients
- 4pork chops (about 2.5 cm thick, bone-in or boneless)
- 3 tbspDijon mustard
- 1 tbspwhole grain mustard
- 2 tbsphoney
- 2 tbspolive oil, divided
- 2carrots, peeled and cut into 2.5 cm chunks
- 2parsnips, peeled and cut into 2.5 cm chunks
- 1 largesweet potato, peeled and cut into 2.5 cm cubes
- 2 clovesgarlic, minced
- 1 tspfresh thyme leaves (or 0.5 tsp dried thyme)
- to tasteSalt and freshly ground black pepper
Equipment
- oven
- large roasting pan or baking sheet
- mixing bowl
- measuring spoons
- basting brush
- meat thermometer (recommended)
Nutrition per serving
- Calories480
- Protein38 g
- Carbs40 g
- Fat16 g
Step-by-step
Step 1
Preheat the oven to 220°C (425°F). Line a large roasting pan or baking sheet with parchment paper or lightly grease it.
Step 2
In a mixing bowl, combine the Dijon mustard, whole grain mustard, honey, and 1 tablespoon olive oil. Stir well to create the honey-mustard glaze.
Step 3
Place the chopped carrots, parsnips, and sweet potatoes on the roasting pan. Add the minced garlic and thyme leaves, drizzle with remaining 1 tablespoon olive oil, then season with salt and pepper. Toss to coat evenly.
Step 4
Push the vegetables to the sides of the pan and place the pork chops in the center. Season the pork chops generously with salt and pepper.
Step 5
Brush both sides of the pork chops with the honey-mustard glaze, reserving some glaze for glazing later.
Step 6
Roast in the preheated oven for about 25 minutes total, turning the pork chops and vegetables once halfway through the cooking. At the 15-minute mark, brush the pork chops with the remaining glaze.
Step 7
Check the pork chops’ internal temperature with a meat thermometer; it should reach 63°C (145°F). If needed, roast for a few more minutes until done. The vegetables should be tender and caramelized.
Step 8
Remove from the oven and let the pork chops rest for 5 minutes before serving. Serve alongside the roasted vegetables.
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