Honey-Mustard Glazed Pork Chops with Roasted Garlic Green Beans

Preparation

10 Mins

Cooking time

25 Mins

Serving

This meal comes together in one pan and one sheet tray, keeping cleanup minimal while the tangy-sweet glaze does all the heavy lifting on flavour. Everything finishes at the same time, so you’re not juggling or reheating anything when it’s time to eat.

Ingredients

For the Pork Chops

4 centre-cut pork chops, bone-in (about 1 in thick)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder

For the Honey-Mustard Glaze

1.5 lb boneless, skinless chicken thighs, cut into 1.5 in chunks
1 tbsp olive oil (for searing)

For the Roasted Garlic Green Beans

1 lb fresh green beans, trimmed
3 garlic cloves, thinly sliced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Steps

Preheat your oven to 425°F and line a large sheet tray with foil. Position one oven rack in the centre.
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, soy sauce, and smoked paprika until smooth. Set the glaze aside.
Pat the pork chops completely dry with paper towels — this is key for a good sear. Season both sides evenly with the salt, pepper, and garlic powder.
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork chops for 2 to 3 minutes per side until a deep golden crust forms. Do not move them while they sear.
While the chops are searing, toss the green beans on the prepared sheet tray with olive oil, sliced garlic, salt, pepper, and red pepper flakes. Spread them into a single layer and slide the tray into the oven.
Once the chops are seared on both sides, spoon the honey-mustard glaze generously over the top of each chop. Transfer the skillet to the oven on the centre rack alongside the green beans.
Roast everything together for 12 to 15 minutes, until the pork chops reach an internal temperature of 145°F and the glaze is caramelised and slightly sticky. The green beans should be tender with lightly browned edges.
Remove both the skillet and sheet tray from the oven at the same time. Let the pork chops rest in the pan for 3 minutes before serving — this keeps them juicy.
Plate the pork chops over a generous handful of the roasted green beans and spoon any pan drippings from the skillet over top as a finishing sauce.

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