Let’s hear it for dinner that basically cooks itself while making your kitchen smell amazing. This recipe is the kind of weeknight magic we all need—just a handful of simple ingredients, one big pan, and a sweet-and-savory glaze that’ll have everyone licking their plates.
If you’re craving comfort food with a fresh twist, this Sheet Pan Maple Glazed Pork Chops with Sweet Potatoes & Broccoli is your answer. We’re roasting tender pork chops alongside caramelized sweet potatoes and crisp-tender broccoli, then brushing it all with a sticky glaze made with Cloister Honey, AOOC Vermont Maple Balsamic, Dijon mustard, and just a touch of your favorite barbecue sauce. It’s that little kiss of smoky-sweetness that brings everything together.
And the best part? No piles of dishes. No complicated steps. Just wholesome, balanced flavors cooked all at once.
Why You’ll Love It:
- One sheet pan = minimal cleanup
- Naturally sweet and savory glaze that works beautifully with pork
- Vegetable-packed (and picky-eater approved)
- Cozy enough for fall, but light enough for any season
A Note on Ingredients:
- AOOC Butter Olive Oil brings richness and depth to the roasted vegetables.
- Vermont Maple Balsamic adds tangy complexity and ties in beautifully with the barbecue sauce.
- Cloister Honey (we used Salted!) adds a silky sweetness that caramelizes as it roasts.
Make It Yours:
Swap out the broccoli for green beans or brussels sprouts, or use bone-in pork chops for extra flavor—just adjust your cooking time accordingly. This glaze also tastes amazing on chicken thighs if that’s what you’ve got on hand.
Sheet Pan Maple Glazed Pork Chops with Sweet Potatoes & Broccoli
A hearty one-pan meal featuring juicy pork chops glazed with a sweet and tangy blend of honey, Dijon, Vermont maple balsamic, and barbecue sauce. Roasted sweet potatoes and broccoli round out this easy, flavorful dinner.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 4 cups)
- 2 tablespoons AOOC Butter Olive Oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 lb fresh broccoli florets (about 4 cups)
- 4 boneless pork chops (about 3/4 inch thick)
- 3 tablespoons Cloister Honey (I used Salted for this and loved it!)
- 1 tablespoon Dijon mustard
- 2 teaspoons AOOC Vermont Maple Balsamic
- 1–2 tablespoons barbecue sauce (use your favorite!)
Instructions
- Preheat oven to 425°F. Spray an 18×13-inch rimmed sheet pan with cooking spray.
- In a large bowl, toss sweet potatoes with 1 tablespoon Butter Olive Oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly on the pan and bake for 25 minutes.
- In the same bowl, toss broccoli with the remaining 1 tablespoon Butter Olive Oil and 1/4 teaspoon salt.
- Remove the pan from the oven, stir or turn the potatoes, and add the broccoli to the pan. Return to oven and bake for 5 more minutes.
- While the vegetables roast, season pork chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a small bowl, whisk together honey, Dijon mustard, Vermont Maple Balsamic, and barbecue sauce. Reserve 2 tablespoons of the glaze.
- Remove the pan from the oven, nestle pork chops between the vegetables, and brush pork chops with the remaining glaze. Return the pan to the oven and roast for 18 to 22 minutes, or until pork reaches 145°F and vegetables are browned and tender.
- Spoon the reserved 2 tablespoons of glaze over the pork chops before serving. Enjoy with the roasted sweet potatoes and broccoli!
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