These sheet pan pork chops are a perfect weekday meal. Pair with the side salad and enjoy this easy, delicious, no fuss meal. Double the recipe if you want to feed more people.
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Sheet Pan Pork Chops
4 Bone In Pork Chops - 1 inch thick
Kosher Salt
Freshly Ground Black Pepper
1 Tbsp. Dijon Mustard
1 Tbsp. Balsamic Vinegar
1 Tbsp. Olive Oil
6 Sprigs of Fresh Thyme
1 Butternut Squash, peeled and cubed into 1-inch pieces
1 Small Red Onion, Quartered
1 Whole Head of Garlic, peeled and cloves left whole
Pre-heat your oven to 350 degrees Fahrenheit.
Line a full sheet pan with parchment paper. Place the butternut squash, red onion, garlic cloves, drizzle with a bit of olive oil and season with salt and pepper. Toss to combine. Set aside.
In a large bowl, add in the olive oil, Dijon mustard, balsamic vinegar, thyme, salt, and freshly ground black pepper. Whisk until well combined. Add in the pork chops and toss until the pork chops are fully combined. Allow to marinate for 15 minutes.
After marinating time, nestle the pork chops around the veggies, pour excess marinade over the pork chops and bake for 35-40 minutes or until the internal temperature is 145 degrees Fahrenheit.
Remove from the oven and allow to rest for 10 minutes.
Serve and enjoy.
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