The honey gets brushed across each bone-in chop before the pan goes into the oven, thinning as the heat builds until it sets into a caramelized crust along the edges and around the bone. Baby red potatoes roast happily in the drippings, the zucchini softens, while the baby carrots hold their shape and sweeten throughout. A few minutes under the broiler at the end gives the sheet pan honey glazed pork chops color and gives the vegetables charred edges that hold all that flavor.
Serve directly from the pan with a few sprigs of freshly pulled thyme leaves.
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Steps + Photos to make this recipe for Sheet Pan Honey Glazed Pork Chops
Step 1: Preheat the oven to 375 F. Wash and dry the vegetables.
Step 2: Cut any larger potatoes in half so they roast evenly. Slice the zucchini into 2-inch pieces, then slice those pieces in half lengthwise.
Step 3: In a small bowl, whisk together the honey, 1 1/2 tablespoons of olive oil, and 1/2 tablespoon of fresh chopped thyme until combined.
Step 4: Arrange the bone-in pork chops on the sheet pan. Spread the honey mixture evenly over the top of each chop.
Step 5: Arrange the potatoes, baby carrots, and zucchini around the chops. Drizzle the remaining 1/2 tablespoon of olive oil over the vegetables and sprinkle with salt, pepper, and the rest of the chopped thyme.
Step 6: Bake for 25 minutes, until the oven baked pork chops have taken on color and the vegetables are beginning to soften.
Step 7: Move the pan to the top rack and broil on high for 3 to 5 minutes, until the glaze on the chops is set and the edges of the vegetables are lightly charred.
Tools and Equipment
- Measuring cups and spoons
- Cutting board
- Knife
- Small bowl
- Small whisk
- Pastry brush or large spoon
- Large sheet pan
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Tips for Success
- Cut any larger baby red potatoes in half before roasting so everything cooks at the same rate. Smaller ones can go in whole.
- Don’t use parchment paper. Since this pan is going under the high heat of the broiler, parchment paper will burn at 500F+.
- Don’t crowd the pan. If your vegetables are packed too tightly they will steam instead of roast and won’t develop color on the edges.
- Broiling is such high heat, that if your pork chops are less than 1/2-inch thick, limit the broil time to three minutes.
- Check for doneness with a meat thermometer. Bone-in pork chops are done when the thickest part registers 145°F. Since the broil step can raise the internal temperature quickly, start broiling when the chops are around 135 to 140°F, and watch closely.
- Let the chops rest for about 3 minutes after broiling before serving. The juices redistribute and the meat stays moist when you cut into it.
- Fresh thyme gives the best flavor here, but dried thyme works if that’s what you have. Use about half the amount called for in the recipe since dried herbs are concentrated.
- The honey glaze is thin by design: it caramelizes on the surface rather than sitting like a thick sauce. If you want more visible glaze, brush a second coat halfway through baking.
Need more meal ideas? Check out these 13 Bone-In Pork Chop Recipes for meal inspiration.
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Sheet Pan Honey Glazed Pork Chops
Ingredients
- 2 lb thick bone-in pork chops
- 1.5 lb baby red potatoes
- 2 cups baby carrots
- 1 zucchini
- 2 T olive oil divided
- 3 T honey
- 1 1/2 T fresh thyme chopped
- 1/2 t pepper
- 1/4 t salt
Instructions
- Preheat oven to 375 F. Wash and dry the vegetables thoroughly.
- Cut any larger potatoes in half if needed. Slice the zucchini into 2-inch pieces, then slice those in half.
- In a small bowl, whisk together the honey, 1 1/2 T olive oil, and 1/2 T fresh chopped thyme.
- Arrange the pork chops on the sheet pan and spread the honey mixture over each chop using a pastry brush or spoon.
- Arrange the vegetables and potatoes around the pork chops.
- Drizzle the remaining 1/2 T olive oil over the potatoes and veggies, then sprinkle with salt, pepper, and a pinch of chopped thyme. Leave a sprig or two for serving.
- Bake for 25 minutes, and remove the chops when a meat thermometer registers 140F, which is slightly underdone.
- Set oven to broil setting. Move pan to the top rack and broil on high for 3-5 minutes. Chops that are 1/2-inch or less, remove at 3 minutes and use a meat thermometer to check temp: 145F is done.
- Remove and let chops rest for 2 mins. Serve immediately with a few thyme leaves for garnish.
The bottom line
These sheet pan honey glazed pork chops are a one-pan, two-step meal in two stages: a 25-minute bake that cooks the easy weeknight pork chops through with potatoes and carrots, followed by a short broil that locks the glaze and adds the char that makes this sheet pan dinner with pork worth making on a weeknight.
This simple pork chop recipe scales easily for two or doubles for a crowd, and the pan goes straight to the table. Either way, the honey thyme pork chops finish golden, the potatoes are soft through with crisped skins, and cleanup is pretty easy.
Want more pork chop recipes? Check out this list of Butterfly Pork Chop Recipes, Thin Pork Chop Recipe Ideas, list of Stuffed Pork Chop Recipes, list of best sauces for pork chops, Homemade Sweet & Sour Pork Chops Recipe, and Slow Cooker Ranch Pork Chops!
