Sheet pan pork chops with broccoli and a honey garlic glaze

These sheet pan pork chops with broccoli, covered with a sticky honey garlic glaze, make a delicious and easy mid-week supper. Just put the glazed chops on a sheet pan, add broccoli and potatoes, bake in the oven and sit back and wait for compliments.

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Sheet pan honey glazed pork chops with broccoli

I love how easy it is to make a sheet pan dinner. And this is one of my favourite recipes. Boneless pork chops are marinated in my special honey garlic glaze, and baked to perfection with broccoli and potates.

For extra flavour, and a bit of colour, I like to sprinkle the cooked pork chops with a little parmesan cheese and place back in the oven for 5 minutes longer, to let the cheese melt.

There’s no fussing about with this recipe. Just arrange everything on a baking sheet – cover with a sheet of tinfoil and bake. What could be easier?

You can really use any vegetables you like for this sheet pan supper. I’ve used broccoli and green beans, because I love the taste of the sauce as it permeates the broccoli. But sweet potato, butternut or carrots would work just as well.

The marinade combines with the cooking juices and makes a delicious sauce. I think this meal can quite easily be served just as it is, but if you want something to spoon the delicious sauce over, you could serve it with a bowl of white rice.

Honey garlic glaze

This glaze goes with anything. I also use it as a marinade for this roast pork in garlic sauce and this easy garlic chicken stirfry, with the addition of a little chili.

This honey glaze is so easy to make – just mix all the ingredients together in a small mixing bowl. The ingredients you will need are olive oil, garlic, ginger, soy sauce, honey, brown sugar, apple cider vinegar and tomato paste.

I know that it looks like quite a long list, but believe me these flavours work so well together, and you probably have most if not all of them in your cupboard already.

You can use bottled ginger and garlic, or if you don’t have fresh available, just substitute with your favourite brand from a jar.

If you don’t have apple cider vinegar you can use white or red wine vinegar, or even rice wine vinegar. Failing that, white spirit vinegar will be fine. Just don’t use brown malted vinegar, the flavour will be wrong

How to make sheet pan pork chops with broccoli

Just follow these easy steps and you’ll be eating these delicious sheet pan pork chops in no time. You can get the complete recipe on the printable recipe card at the end of this post.

This recipe will feed 2 hungry people. To feed more, just increase the recipe ingredients.

You should allow between 120g and 140g of pork per person (or between 4.25 to 4.5 ounces)

Coat the pork chops with the honey glaze

I like to use boneless pork chops with as little fat as possible. Because the chops are cooked covered in tinfoil any pork rind will not turn crispy so I trim any rind away before cooking.

Coat the pork chops on both sides with in the garlic honey glaze and arrange them on a baking sheet. If you like to cook with salt, then sprinkle the chops lightly, otherwise just leave it out.

Let the pork chops stand for 10 minutes to marinate in the honey garlic glaze.

Add the rest of the ingredients

Chop the broccoli into florets and prepare any other vegetables you have selected. Make sure the potatoes are not cut into too large pieces or they will not cook through. I like to cut them into about 1 to 1.5 inch pieces.

Combine the broccoli with the remaining marinade, sprinkle lightly with salt (optional) …

… and arrange the vegetables between the pork chops on the baking sheet.

Cover with a sheet of tinfoil and place in a pre-heated oven (200C/400F) for 35 minutes.

Add the parmesan cheese

Remove the pork chops from the oven and carefully remove the tinfoil lid. Take care – there will be a lot of steam in there – I’ve burned myself more times than I like to think about on hot steam!

Sprinkle the pork chops with a little parmesan cheese and return them to the oven for 5 minutes or so until the cheese has melted.

Serve and enjoy

Because there are quite a lot of potatoes and vegetables in this you could serve it just as it is However, there will also be a lot of sauce on the tray. If you need something to soak up the sauce, serve with a bowl of white rice and spoon the sauce over the rice.

Can I freeze these pork chops?

Yes, you can freeze the pork chops once they have been coated in the honey garlic glaze. Just pack them into ziploc bags, pour in the rest of the glaze, and store in the freezer for up to 3 months.

To use, defrost in the refrigerator and then arrange them with potatoes and broccoli on a sheet pan and bake them as per the recipe instructions.

There should be sufficient honey garlic glaze left in the ziploc bag to mix with the vegetables. If not, just mix up another batch of the marinade to mix with the vegetables.

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Additional resources

Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius, and Gas marks.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.

Recipe – Sheet pan pork chops with broccoli and honey garlic glaze

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