Overhead view serving of sheet pan honey mustard pork chop on plate with side of roasted potato halves and green beans.

One-Pan Honey Mustard Pork Chops and Veggies

A one-pan dinner that includes delicious oven-baked pork chops plus two veggies sides and a delicious sauce that is so good you’ll want to lick the plate! 

Prep: 15 mins.Cook: 35-40 mins.Total: 50-55 mins.
Servings: 4 servings 1x


  • 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


  1. Preheat the oven to 400℉. Spray sheet pan with cooking spray and set aside.
  2. 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.
  3. 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. 
  4. Trim the ends from the green beans and toss with the remaining 1 teaspoon oil and a pinch of salt.
  5. Remove the baking sheet from the oven and push the potatoes all the way to one side (no need to flip them).
  6. Add the pork chops to the center of the pan and the green beans to the end of the pan opposite the potatoes.
  7. 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. 
  8. 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.
  9. Sprinkle with chopped fresh parsley, if desired. Serve with Honey-Mustard Sauce.


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


© The Real Food Dietitians
Recipe By: Jessica Beacom