TL;DR
Kitchn has published a sheet-pan dinner recipe combining bone-in pork chops, baby potatoes, Brussels sprouts and red onion with a maple-mustard marinade. The recipe takes about 25 minutes to prepare and 25 to 30 minutes to cook, with the vegetables returned to the oven after the chops finish.
Kitchn has published a sheet-pan pork chop recipe that cooks bone-in chops alongside baby potatoes, Brussels sprouts and red onion, using a maple, mustard and soy sauce mixture to season the meat and vegetables. The recipe lists 25 minutes of preparation and 25 to 30 minutes of cooking, offering a single-tray dinner with a two-stage oven process.
The recipe, developed by Erin Merhar and presented with culinary producer Janette Zepeda, serves four. Its marinade combines olive oil, Dijon mustard, maple syrup, soy sauce, fresh thyme, salt and pepper. Half is used on the vegetables and the rest is brushed over the pork chops after they are rubbed with light brown sugar, kosher salt and pepper.
Kitchn instructs cooks to arrange a rack about 8 inches from the broiler element and broil the chops and vegetables for 12 to 15 minutes, rotating the pan, flipping the chops and stirring the vegetables as needed. The chops are then moved to a plate while the oven temperature is reduced and the vegetables continue roasting until tender. The source does not provide a final oven temperature or a specific internal temperature for the pork in the supplied material.
The recipe recommends bone-in chops and cautions against thin chops, which can cook quickly under the broiler and dry out. Thicker chops may need more cooking time; the recipe also suggests turning them and stirring the vegetables after about 10 minutes. For substitutions, Kitchn lists honey or light brown sugar for maple syrup, tamari for soy sauce, and stone-ground or creamy Dijon for country Dijon.
A One-Pan Dinner With Staged Cooking
The recipe’s main practical appeal is that the meat and vegetables share one baking sheet, reducing the number of pans and avoiding a separate stovetop sear. But the instructions do not treat every ingredient as if it cooks at the same speed: the pork is removed first, and the vegetables stay in the oven to finish. That sequencing is central to the recipe’s approach to a complete meal.
For home cooks, the difference in cooking times and the use of a broiler are relevant to the result. Kitchn says the chops cook faster than the vegetables and advises monitoring browning, rotating the pan and adjusting the timing for thicker cuts. Those directions matter because, as the recipe tester reported, the food browned faster than expected during testing.
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How the Recipe Handles Timing
The article presents the dish as a weeknight-style dinner for four people, with a total listed preparation and cooking time of about 50 to 55 minutes. Vegetables are tossed with the marinade and spread across a large, rimmed baking sheet before the chops are nestled among them. Once the pork has cooked, it rests while the vegetables return to the oven.
Merhar is described by Kitchn as a professionally trained chef and recipe developer. Zepeda, the named recipe tester, said her family liked the seasoned chops and vegetables, but noted that they browned sooner than expected. She said rotating the tray during broiling helped promote more even cooking. That is a tester’s account, not a guarantee that every oven or pan will produce the same timing.
“My whole family loved these perfectly seasoned pork chops and roasted vegetables!”
— Janette Zepeda, recipe tester, in Kitchn’s October 2026 report
Oven Timing and Pork Temperature
The supplied recipe text does not specify the final oven temperature after broiling or the pork’s required internal temperature. It says to cook the chops until done, but the excerpt does not give a thermometer target. Actual timing may also vary with chop thickness, oven performance and how quickly the vegetables brown; Kitchn’s tester reported faster browning than expected.
The provided source material cuts off during its storage and make-ahead section, so its full advice on leftovers and advance preparation is not available here. The article also does not give a detailed storage duration in the supplied text.
Check the Full Recipe Before Cooking
Readers planning to make the dish should consult Kitchn’s full recipe for the complete cooking directions, including any oven-temperature and food-safety guidance not included in the supplied excerpt. Use a food thermometer to check that pork reaches a safe internal temperature, and keep raw pork and its utensils separate from ready-to-eat food. Refrigerate leftovers promptly in a covered container and reheat them thoroughly.
During cooking, follow the recipe’s advice to watch the broiler closely, rotate the pan if browning is uneven, and account for the thickness of the chops. The source provides no further publication update or scheduled follow-up.
Key Questions
What does the sheet-pan pork chop recipe include?
The recipe pairs bone-in pork chops with baby potatoes, Brussels sprouts and red onion. A maple-mustard mixture with soy sauce, olive oil and thyme seasons the ingredients.
How long does the recipe take?
Kitchn lists 25 minutes of preparation and 25 to 30 minutes of cooking, or about 50 to 55 minutes in total.
Can thin pork chops be used?
Kitchn advises against thin chops because they may cook too quickly under the broiler and dry out. It recommends bone-in chops and says thicker chops may need additional cooking time.
Are there substitutions for the marinade?
The source lists honey or light brown sugar as alternatives to maple syrup, tamari for soy sauce, and stone-ground or creamy Dijon for country Dijon. Check ingredient labels for allergens, including soy in soy sauce and mustard in Dijon; tamari products can also vary, so verify the label if avoiding gluten.
Source: thekitchn.com
