Servings: 4 servings 1x
Ingredients
- 1 lb. boneless pork chops, 3/4 -1 inch thick (or 1 ¼ lbs. bone-in chops)
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine salt + pepper
- ¼ teaspoon dried ground sage
- 1 ½ tablespoons olive oil, divided
- 1 lb. small new potatoes, halved lengthwise (quartered, if large)
- 12 ounces fresh green beans, ends trimmed
- Fine salt and black pepper to taste
- Chopped fresh parsley, for garnish (optional)
For the Honey-Mustard Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons mayo
- 1 tablespoon honey
- 1 teaspoon coconut aminos
- ¼ teaspoon garlic powder
- Fine salt and black pepper to taste
Instructions
- Preheat the oven to 400℉. Spray sheet pan with cooking spray and set aside.
- Toss the potatoes with 2 teaspoons of oil + 1 teaspoon of the rub. Arrange the potatoes cut-side down on the baking sheet and bake for 15 minutes or until potatoes just start to brown and soften a bit.
- While the potatoes are baking, place the pork chops on a plate and pat dry with paper towels. Rub the remaining spice rub mixture onto the chops.
- Trim the ends from the green beans and toss with the remaining 1 teaspoon oil and a pinch of salt.
- Remove the baking sheet from the oven and push the potatoes all the way to one side (no need to flip them).
- Add the pork chops to the center of the pan and the green beans to the end of the pan opposite the potatoes.
- Bake an additional 10 minutes or until pork chops register 145℉ on an instant-read thermometer and the vegetables are done. If the vegetables need a little more time to cook, remove the pork chops to a clean plate and cover to keep warm then return the vegetables to the oven to roast a bit longer.
- While the pork chops are baking, make the sauce by combining the mustard, mayo, honey, coconut aminos, and garlic powder in a small bowl. Stir to combine. Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley, if desired. Serve with Honey-Mustard Sauce.
Notes
To make this recipe egg-free: Use vegan mayo
Nutrition Information
- Serving Size: ¼ of recipe
- Calories: 382
- Fat: 17 g
- (Sat Fat: 6 g)
- Sodium: 464 mg
- Carbohydrate: 24 g
- (Fiber: 3 g
- Sugar: 8 g)
- Protein: 27 g
- Cholesterol: 66 mg