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

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Prep Time: 30

Cook Time: 25

Total Time: 55

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.