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Home » Main Meals » Sheet pan pork chops with broccoli and a honey garlic glaze

Sheet pan pork chops with broccoli and a honey garlic glaze

Author: VJ Published : June 2020 Updated : September 2023 / Be the first to comment!

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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.

Pork chops on a baking sheet with vegetables.

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Table Of Contents
  1. Sheet pan honey glazed pork chops with broccoli
  2. Honey garlic glaze
  3. How to make sheet pan pork chops with broccoli
  4. Can I freeze these pork chops?
  5. Other one pan meals
  6. Pin for later
  7. Recipe – Sheet pan pork chops with broccoli and honey garlic glaze
  8. Sheet pan pork chops with with broccoli in a honey garlic glaze

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.

A bowl of honey garlic marinade.

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

Pork chops coated in marinade, on a baking tray.

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

A bowl of potatoes, broccoli and green beans mixed with honey garlic marinade.

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) …

Pork chops on a baking sheet with vegetables.

… 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

Sheet pan port chops with potatoes, broccoli and green beans sprinkled with parmesan.

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

Sheet pan port chops with potatoes, broccoli and green beans sprinkled with parmesan.

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.

Other one pan meals

  • Sticky orange chicken traybake
  • One pan pasta with spicy tomato flavour
  • Spaghetti and meatball bake

… and if you are looking for easy ways to cook rice, you’ll find step-by-step instructions in these posts:

  • How to cook rice in the microwave
  • How to cook rice in the oven

Or why not just have a browse through my section on main meals for a bit of inspiration for your next supper.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter? As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.

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

Pork chops on a baking sheet with vegetables.

Sheet pan pork chops with with broccoli in 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.
Recipe by: Veronica
Main Course
Western
Calories 626
Prep 10 minutes minutes
Cook 40 minutes minutes
Total Time 50 minutes minutes
Servings: 2 people
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5 from 1 vote

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Equipment

  • Flat sheet pan or baking tray
  • Mixing bowl
  • Tinfoil

Ingredients

  • 4.5 ounce (280g) pork loin chops rind and excess fat removed
  • 2 medium potatoes cut into 1" chunks
  • ½ small head of broccoli broken into florets
  • 14 green beans
  • 4 teaspoon (1 ounce) parmesan cheese grated

Honey garlic glaze

  • 2 tablespoons olive oil
  • 1 teaspoon crushed garlic use garlic from a jar if you don't have fresh
  • ½ teaspoon grated ginger use ginger from a jar if you don't have fresh
  • 2 tablespoons dark soy sauce don't use light soy sauce, it will be too salty
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar you can substitute with white spirit vinegar
  • 1 tablespoon tomato paste
  • ½ teaspoon salt optional

Instructions

  • Preheat the oven to 200°C / 400°F
  • Combine all the ingredients for the glaze in a mixing bowl.
  • Dip the chops in the glaze to coat both sides
  • Arrange the glazed chops on a baking tray or sheet pan and leave for 10 minutes to marinate.
  • While the chops are marinating, peel and chop the potatoes, top and tail the beans, break the broccoli into florets.
  • Mix the vegetables into the remaining glaze and arrange between the chops, in a single layer, on the sheet pan
  • Cover the pan with a layer of tinfoil
  • Place in a preheated oven for 35 minutes
  • Remove from oven and carefully remove the tinfoil
  • Sprinkle each chop with 1 teaspoon of grated parmesan cheese and return the pan, uncovered this time, to the oven for 5 minutes to allow the cheese to melt.
  • Remove from the oven and serve with a bowl of fluffy white rice.

Notes

This recipe will feed 2 people and calories are per serving.
 

Nutrition

Calories – 626kcal | Carbohydrates – 60g | Protein – 49.3g | Fat – 22.6g | Saturated Fat – 5.8g | Cholesterol – 112mg | Sodium – 1300mg | Potassium – 1986mg | Fiber – 9.9g | Sugar – 18.9g | Calcium – 230mg | Iron – 5mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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