Tray Baked Sticky Pork Chops
Indulge in the ultimate weeknight dinner with these Tray Baked Sticky Pork Chops, a one-pan wonder that strikes the perfect balance of savory and sweet. Tender, bone-in pork chops are bathed in a flavorful marinade of soy sauce, honey, Dijon mustard, garlic, and ginger, then oven-baked to golden perfection alongside caramelized red bell peppers, zucchini, and carrots. The sticky glaze infused with balsamic vinegar adds depth, while the simplicity of sheet-pan cooking makes cleanup a breeze. Ready in just 50 minutes, this hearty dish is as visually stunning as it is delicious and perfect for feeding a family of four. Garnished with fresh parsley for a pop of color, these juicy pork chops and roasted veggies are a must-try for lovers of quick and flavorful meals!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 tablespoons Soy sauce
- 3 tablespoons Honey
- 1 tablespoon Dijon mustard
- 2 cloves Garlic clove, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 medium Red bell pepper, chopped
- 2 medium Zucchini, sliced into rounds
- 2 medium Carrots, cut into matchsticks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the soy sauce, honey, Dijon mustard, minced garlic, grated ginger, olive oil, and balsamic vinegar until well combined. This will be your sticky marinade.
Place the pork chops in a shallow dish and pour half of the marinade over them. Reserve the other half for later. Let the pork chops marinate at room temperature for 10-15 minutes.
While the pork is marinating, prepare the vegetables. Add the chopped red bell pepper, zucchini rounds, and carrot matchsticks to a large baking tray. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss everything together to coat evenly.
Create space on the tray for the pork chops. Remove the chops from the marinade and shake off any excess liquid. Place them onto the tray alongside the vegetables.
Brush the reserved marinade onto the top of each pork chop to coat them generously.
Bake in the preheated oven for 20 minutes. Then, increase the oven temperature to 425°F (220°C), and bake for an additional 10-15 minutes until the pork chops are golden brown and slightly sticky, and the vegetables are tender and slightly caramelized.
To check for doneness, ensure the internal temperature of the pork chops reaches 145°F (63°C) using a meat thermometer.
Remove the baking tray from the oven and let the pork chops rest for 5 minutes before serving.
Garnish with fresh chopped parsley before serving. Enjoy your tray-baked sticky pork chops with the roasted vegetables!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 18.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
