Sheet Pan Dijon Pork Chops with Potatoes & Green Beans
With Sheet Pan Pork Chops and Potatoes, you’ll get savory Dijon-crusted pork, crispy green beans, and buttery potatoes baked to golden brown perfection in under an hour.
Equipment
- 1 half sheet pan
Ingredients
- 4 bone-in pork chops
- 2 tablespoon salt
- 2 tablespoon black pepper
- 2 tablespoon garlic powder
- ⅓ cup dijon mustard
- 2 tablespoon olive oil
- 1 lb green beans ends removed
- 1 lb red potatoes quartered
Instructions
- Preheat oven to 425 degrees.
- In a small bowl, mix salt, pepper, and garlic powder.
- On a lined sheet pan, place the cut red potatoes on about ⅓ of the pan. Toss in olive oil and season liberally with the seasoning mixture.
- Pop the potatoes in the oven for 5-10 minutes while you prep the rest of the meal.
- While the potatoes are cooking, cover both sides of the pork chops with salt, pepper, and garlic powder, then brush both sides with dijon mustard.
- After the first round of cooking for the potatoes is complete, remove the pan from the oven and add pork chops on ⅓ of the pan. Add cut green beans to the last third of the pan; cover green beans in olive oil and season liberally with seasoning blend.
- Bake the entire sheet pan of food for 30-35 minutes, until veggies are browned and pork has an internal temperature of 145 degrees. Check the meal halfway through cooking; flip pork chops, toss veggies, and drain off any excess cooking liquid on the pan.
Notes
- Thick, Bone-In pork chops are highly recommended because the bone insulates the meat and keeps it tender during oven roasting.
- If substituting boneless pork chops, reduce the final bake time to 18–22 minutes so they do not dry out quickly.
- Use fresh green beans instead of canned or frozen varieties to prevent them from turning mushy on the sheet pan.
- Arrange all ingredients in a single layer on your pan; overcrowding will trap steam and cause your vegetables to get soggy.
- Always check the internal temperature in the thickest part of the meat using a digital thermometer - pork is safe and juicy at 145°F.
- Let the meat rest for 3 to 5 minutes after baking to lock in the juices before slicing.
- To reheat, pop the sheet pan pork chops and potatoes back into a 350°F oven covered tightly with foil for 10–12 minutes to steam them back to life.
Nutrition Facts
Calories: 598kcalCarbohydrates: 32gProtein: 40gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 147mgSodium: 403mgPotassium: 1386mgFiber: 7gSugar: 11gVitamin A: 22949IUVitamin C: 36mgCalcium: 131mgIron: 3mg
