Tray Baked Sticky Pork Chops

Indulge in the ultimate weeknight dinner with these Tray Baked Sticky Pork Chops, a one-pan wonder that strikes the perfect balance of savory and sweet. Tender, bone-in pork chops are bathed in a flavorful marinade of soy sauce, honey, Dijon mustard, garlic, and ginger, then oven-baked to golden perfection alongside caramelized red bell peppers, zucchini, and carrots. The sticky glaze infused with balsamic vinegar adds depth, while the simplicity of sheet-pan cooking makes cleanup a breeze. Ready in just 50 minutes, this hearty dish is as visually stunning as it is delicious and perfect for feeding a family of four. Garnished with fresh parsley for a pop of color, these juicy pork chops and roasted veggies are a must-try for lovers of quick and flavorful meals!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 2 tablespoons Soy sauce
• 3 tablespoons Honey
• 1 tablespoon Dijon mustard
• 2 cloves Garlic clove, minced
• 1 teaspoon Fresh ginger, grated
• 3 tablespoons Olive oil
• 1 tablespoon Balsamic vinegar
• 1 medium Red bell pepper, chopped
• 2 medium Zucchini, sliced into rounds
• 2 medium Carrots, cut into matchsticks
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, whisk together the soy sauce, honey, Dijon mustard, minced garlic, grated ginger, olive oil, and balsamic vinegar until well combined. This will be your sticky marinade.

Step 3

Place the pork chops in a shallow dish and pour half of the marinade over them. Reserve the other half for later. Let the pork chops marinate at room temperature for 10-15 minutes.

Step 4

While the pork is marinating, prepare the vegetables. Add the chopped red bell pepper, zucchini rounds, and carrot matchsticks to a large baking tray. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss everything together to coat evenly.

Step 5

Create space on the tray for the pork chops. Remove the chops from the marinade and shake off any excess liquid. Place them onto the tray alongside the vegetables.

Step 6

Brush the reserved marinade onto the top of each pork chop to coat them generously.

Step 7

Bake in the preheated oven for 20 minutes. Then, increase the oven temperature to 425°F (220°C), and bake for an additional 10-15 minutes until the pork chops are golden brown and slightly sticky, and the vegetables are tender and slightly caramelized.

Step 8

To check for doneness, ensure the internal temperature of the pork chops reaches 145°F (63°C) using a meat thermometer.

Step 9

Remove the baking tray from the oven and let the pork chops rest for 5 minutes before serving.

Step 10

Garnish with fresh chopped parsley before serving. Enjoy your tray-baked sticky pork chops with the roasted vegetables!

Nutrition Facts

Serving size	1633.2 grams (1633.2g)

Amount per serving	% Daily Value*
Calories	2648

Total Fat 159.10g	204%
Saturated Fat 47.00g	235%
Polyunsaturated Fat 4.00g
Cholesterol 544mg	181%
Sodium 4448mg	193%
Total Carbohydrate 90.60g	33%
Dietary Fiber 10.70g	38%
Total Sugars 73.60g
Protein 203.10g	406%

Vitamin D 0IU	0%
Calcium 237mg	18%
Iron 10mg	54%
Potassium 4426mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 31.2%

Carbs: 13.9%