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Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables

Name: Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American-Inspired
Ingredients: 4 bone-in pork chops (about 1-inch thick, 6-8 ounces each); 2 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves, chopped; 2 teaspoons fresh rosemary, chopped; Salt and freshly ground black pepper, to taste; 3 medium carrots, peeled and cut into 1-inch chunks; 2 parsnips, peeled and cut into 1-inch chunks; 1 medium sweet potato, peeled and cubed into 1-inch pieces; 1 medium red onion, cut into wedges; 2 tablespoons olive oil (for vegetables); 1 teaspoon dried oregano; Salt and pepper, to taste

By PanPotPlates Editorial TeamPublished Apr 29, 2026 | Updated May 12, 2026

American-Inspired 50 mins sheetpanonepaneasyfamilydinnerbudget-friendlyseasonalroastedflavorfultimessaver

Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables with measured ingredients, 50-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 35 min

Total 50 min

Servings 4

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 4

4 bone-in pork chops (about 1-inch thick, 6-8 ounces each)
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh rosemary, chopped
Salt and freshly ground black pepper, to taste
3 medium carrots, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
1 medium sweet potato, peeled and cubed into 1-inch pieces
1 medium red onion, cut into wedges
2 tablespoons olive oil (for vegetables)
1 teaspoon dried oregano
Salt and pepper, to taste

Ingredients for Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together Dijon mustard, whole grain mustard, olive oil, minced garlic, chopped thyme, and rosemary. Season the mixture with salt and pepper.
Pat pork chops dry with paper towels. Brush each pork chop liberally with the mustard and herb mixture on both sides. Set aside.
In a large bowl, combine the chopped carrots, parsnips, sweet potato, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle oregano, salt, and pepper, and toss well to coat evenly.
Spread the vegetables evenly on the prepared sheet pan, making sure they are in a single layer to roast evenly.
Place the mustard-crusted pork chops on the sheet pan nestled among the vegetables, ensuring some space between each chop for proper roasting.
Roast in the preheated oven for 30 to 35 minutes, or until the pork chops register an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized at the edges.
For extra browning, broil for 2-3 minutes at the end of cooking—watch carefully to avoid burning.
Remove from the oven and let the pork chops rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.
Serve the mustard and herb-crusted pork chops alongside the colorful roasted root vegetables for a complete, flavorful family meal.

Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is a classic Sheet Pan Dinner , crafted for convenience and minimal cleanup by using just one essential piece of cookware: a large rimmed sheet pan.

Cookware Size Guidance

For best results with this Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables recipe, use a large rimmed sheet pan approximately 18 x 13 inches (half sheet pan) or larger.

Cookware Swap Guidance

This recipe is designed specifically as a Sheet Pan Dinner for easy cleanup and convenient cooking.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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Sheet Pan Mustard and Herb-Crusted Pork Chops with Roasted Root Vegetables

Recipe Details

Ingredients

Instructions