Sheet Pan Pork Chops with Honey Mustard Parsnips
Combine breaded pork chops on a sheet pan with some parsnips and bacon and you get an easy-to-make-and-clean-up dinner. The parsnips are roasted with a simple honey mustard sauce which adds a tangy note to their roasted sweetness. Add some bacon for smokiness and you get a main dish/side dish combo all on one sheet pan.
Sheet Pan Pork Chops with Honey Mustard Parsnips
I’ve sat down at least three times over the last week or so to tell you about this sheet pan pork chops recipe and each time I do I end up staring at the screen unsure of where to start. You probably already know the benefits of sheet pan dinners so I didn’t want to launch into a laundry list of all the benefits like a used car salesman. And you probably already know that boneless pork chops are a nice switch-up from regular old chicken breasts, but maybe you don’t know that coating the pork chops with some mayo and mustard instead of an egg is my favorite way to do breaded anything. So maybe that’s where I need to start.
Several years ago I made breaded bake chicken breasts and since then I’ve ditched the egg when I bread chicken or, in this case, pork chops. Mayonnaise is made of eggs and mustard adds a nice tang and when you lightly coat the chops with both the breadcrumbs have something to adhere to. After they bake I think the chicken or chops have a bit more flavor and so it’s the only way I do the whole breading thing now. A few weeks ago I used the same method to make my crispy baked chicken sliders and now I’m sharing these pork chops, so this whole mayo/mustard situation is a thing now, I guess.
Some Ingredients You’ll Need
Combine the breaded pork chops on a sheet pan with some parsnips and bacon and you get an easy-to-make-and-clean-up dinner. The parsnips are roasted with a simple honey mustard sauce which adds a tangy note to their roasted sweetness. Add some bacon for smokiness and you get a main dish/side dish all on one sheet pan.
- As is the case with most sheet pan dinners you want to ensure all of the components will cook in the same amount of time. I recommend using boneless pork chops that are approximately a 1/2″ thick. If you only have thick ones you can always use a meat mallet and pound them out a bit.
- Coat the pork chops with some mayonnaise and Dijon mustard followed by a coating of dried breadcrumbs and panko breadcrumbs.
- Cut your parsnips and russet potato into 1/2″ inch cubes. I tossed them in a honey Dijon mustard sauce.
- Place the breaded pork chops and veggies on a sheet pan lined with tin foil. Cut two slices of bacon and scattered the pieces over the top of the veggies. As the veggies roast, the bacon will render it’s fat (giving the veggies a smoky flavor) and turn crispy.
- Transfer your sheet pan to a 400°F oven for 20 to 30 minutes or until the pork chops are cooked through. I stuck mine under the broiler for a few minutes towards the end to get a bit more toasty color on the breadcrumbs. Depending on your oven you may need more or less time, so keep an eye on things and use a meat thermometer to check the doneness of the pork chops.
Happy sheet-panning!
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PrintSheet Pan Pork Chops with Honey Mustard Parsnips
Combine breaded pork chops on a sheet pan with some parsnips and bacon and you get an easy-to-make-and-clean-up dinner. The parsnips are roasted with a simple honey mustard sauce which adds a tangy note to their roasted sweetness. Add some bacon for smokiness and you get a main dish/side dish combo all on one sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
For the Pork Chops
- 2 (6-oz) boneless pork chops
- 2 teaspoons mayonnaise
- 2 tablespoons panko breadcrumbs
- 2 tablespoons dried breadcrumbs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Parsnips
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 15 ounces parsnips, peeled and cubed
- 8 ounce Yukon gold potato, cubed
- 2 slices thick-cut bacon, cut into 1-inch pieces
- Chopped chives and parsley, for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with tin foil and lightly coat it with cooking spray or some olive oil.
- Place the pork chops in a medium-sized bowl and coat them with the mayonnaise. In a small bowl, combine the panko, breadcrumbs, salt, and pepper. Pour the breadcrumbs into the bowl with the pork chops and toss the pork chops until they are evenly coated with the breadcrumbs. Place the breaded chops on the sheet pan. Wash the bowls so you can reuse them to prepare the parsnips.
- In a small bowl, mix the mustard with the honey. Place the parsnips and potatoes in a medium-sized bowl and pour the honey mustard over the top of them. Toss them in the honey mustard until they are evenly coated. Spread the parsnips and potatoes on the sheet pan, around the pork chops, in an even layer.
- Top the parsnips with the bacon pieces. Transfer the sheet pan to the oven and bake it for 20 to 30 minutes or until the pork reaches an internal temperature of 145°F. For extra crispy breadcrumbs, turn the oven to broil and place the sheet pan directly under it for a few minutes to further brown the breadcrumbs. Garnish the chops and parsnips with the chopped herbs before serving.
Nutrition
- Calories: 705
- Sugar: 20.7g
- Fat: 23.7g
- Carbohydrates: 73.3g
- Fiber: 13.6g
- Protein: 48.5g