Sheet Pan Honey Mustard Pork Chops and Sweet Potatoes

There’s something magical about a sheet pan meal that combines crispy, flavorful pork chops with tender, caramelized sweet potatoes. This dish is perfect for anyone who craves a satisfying, homemade meal without spending hours in the kitchen. It’s one of those weeknight dinners that feels special enough for a weekend, but is easy enough to whip up any day of the week and is from the wonderful cookbook Well Plated Every Day by Erin Clarke.

this image

First, let’s talk about the pork chops. OMG they’re SO crispy!! Nick was so surprised to learned they were made in the oven. They’re crispy on the outside, juicy on the inside. The crispy coating locks in the moisture, so every bite is tender and bursting with flavor. When paired with sweet potatoes, which get perfectly roasted with crispy edges and a soft center, it’s a match made in heaven. The sweetness of the potatoes is complemented by the sharpness of the mustard, while the honey brings it all together with a subtle sweetness.

The best part? It all happens on sheet pans, so not only do you get a hearty, delicious meal, but cleanup is a breeze (I use parchment paper sheets with my sheet pans, they’re a lifesaver) . Whether you’re serving a hungry family of six (like mine!) or need a simple, stress-free meal for busy nights, this recipe has you covered. You’ll love how the flavors come together effortlessly, giving you that cozy, comforting feeling of a home-cooked meal without the hassle.

This sheet pan crispy honey mustard pork chops and sweet potatoes recipe is featured in Erin Clarke’s cookbook Well Plated Every Day, which is a collection that emphasizes healthy, approachable meals. Erin’s philosophy is all about making wholesome, delicious food that fits into real life, and this dish is a perfect example. Her recipes, like this one, are designed to be nutritious, family-friendly, and incredibly satisfying—perfect for anyone looking to eat well without the fuss. I know Erin, yay Milwaukee based food bloggers, and I’m so incredibly happy to be sharing one of her recipes with you.

Tips and Tricks for Making Sheet Pan Crispy Honey Mustard Pork Chops and Sweet Potatoes

1. Choose the Right Pork Chops: Bone-in pork chops work best for this recipe as they tend to stay juicier during roasting. They’re also harder to overcook, giving you that perfect balance of crispy on the outside and tender inside. If you opt for boneless, just keep an eye on the cook time to avoid drying them out.
2. Get the Crispy Coating Right: To ensure your pork chops get that irresistible crispy crust, pat them dry with a paper towel before applying the mustard mixture and breading. This helps the coating stick better.
3. Cut the Sweet Potatoes Evenly: When cutting your sweet potatoes, try to make the pieces uniform in size. This ensures they cook evenly and get that perfect crispy exterior with a soft, creamy center. Smaller cubes will cook faster and crisp up more, while larger chunks will be softer and more tender.
4. Line the Sheet Pan: Line the sheet pans with parchment paper, this helps with super easy clean up.
5. Don’t Crowd the Pan: Space everything out on its own sheet pan!  One pan for sweet potatoes, one for pork. Don’t try to put them on the same pan.

These sheet pan crispy honey mustard pork chops and sweet potatoes is a reminder that delicious, wholesome meals don’t have to be complicated. With its simple ingredients, vibrant flavors, and easy cleanup, it’s a dish that’s sure to become a staple in your weekly rotation. Whether you’re cooking for a busy family or just looking for a quick yet satisfying meal, this recipe delivers every time.

Sheet pan crispy honey mustard pork chops and sweet potatoes

This Sheet Pan Crispy Honey Mustard Pork Chops and Sweet Potatoes recipe combines juicy, crispy-coated pork chops with perfectly roasted sweet potatoes, with that perfect honey mustard flavor combination

No ratings yet

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Equipment

• 2 Sheet pans

Ingredients

• 1/4 cup kosher salt divided, plus 1 teaspoon
• 4 cups lukewarm water
• 4 center cut pork chops bone in or boneless, 3/4 to 1 inch thick, trimmed of excess fat
• 3 tablespoons extra virgin olive oil divided
• 1 1/2 cups panko bread crumbs
• 1 tablespoon dried parsley
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon ground black pepper divided
• 2 pounds sweet potatoes about 3 medium
• 1 tablespoon honey
• 1/3 cup all purpose flour divided, plus 6 tablespoons
• 3 tablespoons Dijon mustard

Instructions

• Brine the pork chops (it's worth it!): Place 1/4 cup of the salt in a large bowl, then add the water. Stir until most of the salt dissolves. Add the chops so that they are fully submerged. Set aside for 15 minutes while you prepare the bread crumbs and sweet potatoes (or refrigerate for up to 4 hours).
• Place racks in the center and upper third of your oven and preheat oven to 425. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Add the panko, parsley, garlic powder, onion powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring very frequently, until the crumbs are golden and toasted, about 3 minutes. Set aside to cool.
• Line a rimmed baking sheet with parchment paper or aluminum foil. Scrub the sweet potatoes (no need to peel), trim off the ends, and cut them into pieces that are roughly 1 inch in size. Place in the center of the baking sheet. Top with the remaining 2 tablespoons oil, the honey, 1/4 teaspoon of the pepper, and the remaining 1/2 teaspoon salt. Toss to coat, then spread into a single layer. Turn the cubes so that their widest flattest sides are touching the baking sheet. Roast on the center rack for 25 to 30 minutes, until tender and caramelized, tossing once halfway through.
• Set up your dredging stations: In a wide, shallow dish (a pie dish works well), whisk together 1/3 cup of the flour and the remaining 1/4 teaspoon pepper. In a second shallow dish, whisk the eggs and mustard until well blended. Add the remaining 6 tablesppons flour to the egg mizture and whisk until only pepbble-sized lumps remain. Place the bread crumbs in a third shallow bowl
• Set an ovenproof rack on top of a second rimmed baking sheet and coat it generously with nonstick pray. Once the prok has brined for at least 15 minutes, remove it from the brine, rinse under cool water, and pat very dry.
• Working one pork chop at a time, dredge it in the flour and then the egg mixture, letting the excess drip off (it will be a fairly thick coating). Coat both sides of the pork with bread crumbs, patting gently as needed to help the crumbs adhere. Transfer to the prepared baking rack. Repeat with the remaining pork.
• If the sweet potatoes aren't finished roasting, move them to the upper rack, until they are ready. Place the pork chops on the center rack. Bake for 15 to 22 minutes, depending upon the thickness of your pork chops, until they reach 140 on an instant read thermometer; check right at the 15 minute mark to gauge their progress.
• Remove the chops from the oven and let rest on the rack for 5 minutes. If the sweet potatoes have cooled out of the oven, turn off the oven, then place them inside to rewarm as the pork rests. Enjoy hot, with a pinch of additional salt to taste

Notes

Do ahead:

Toast the bread crumbs up to 2 days in advance. Store in an airtight container at room temperature. 

You can prepare the chops up to the point of baking, then freeze for up to 1 month in an airtight ziptop bag. Bake directly from frozen at 425 for 35 to 40 minutes.