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Kitchn has published a sheet-pan pork chop recipe that cooks bone-in chops, baby potatoes, Brussels sprouts and red onion together, using a maple-mustard marinade. The recipe calls for broiling the chops before returning the vegetables to the oven, and advises using a food thermometer to check pork doneness; the supplied report does not include its full storage guidance.
The recipe is credited to Erin Merhar, with culinary production by Janette Zepeda. It lists four servings, 25 minutes of preparation and 25 to 30 minutes of cooking. The article says the meal can be ready in under an hour, though its listed preparation and cooking times add up to 50 to 55 minutes.
For the marinade, the recipe combines olive oil, Dijon mustard, maple syrup, soy sauce, fresh thyme, salt and pepper. Half is used to season the vegetables; the other half is brushed over the pork after the chops are rubbed with light brown sugar, kosher salt and pepper. The vegetables are spread across a large, rimmed baking sheet, with the chops nestled among them.
The method places an oven rack about 8 inches from the broiler. The pan is broiled for 12 to 15 minutes, with instructions to rotate it, flip the chops and stir the vegetables as needed. The pork is then transferred to a plate while the oven temperature is lowered and the vegetables continue roasting until tender. The supplied report does not state an internal-temperature target; cooks should use a food thermometer and follow current food-safety guidance rather than rely on timing alone.
One Pan, Staggered Cooking
The recipe’s practical appeal is its single-pan setup: the meat and vegetables share the same seasoning, and the directions avoid a separate stovetop sear. That can reduce the number of dishes and limit grease splatter, while producing a meal with a protein and vegetables on one tray.
Its timing also reflects a common challenge in sheet-pan cooking: pork chops cook faster than the vegetables. Removing the chops to rest while the vegetables finish is the recipe’s solution. That sequencing can help prevent the meat from remaining in the oven while potatoes and Brussels sprouts become tender, but doneness still depends on chop thickness and oven performance.
The directions specify bone-in chops and warn against thin chops, which may cook too quickly under the broiler and dry out. The recipe suggests allowing more time for thicker cuts, making thickness an important variable for readers following the stated schedule.
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How the Recipe Is Built
The source describes the meal as a complete dinner made with pork chops, baby potatoes, Brussels sprouts and red onion. It recommends medium Brussels sprouts, halved lengthwise; smaller sprouts can remain whole, while larger ones should be quartered. Baby potatoes can be any color or a mix.
The recipe’s author, Erin Merhar, is described by Kitchn as a professionally trained chef and recipe developer. The report also includes a note from culinary producer and recipe tester Janette Zepeda, who says the meal was well received by her family but browned faster than expected. She recommends rotating the sheet pan during broiling to promote more even cooking.
Kitchn lists several substitutions: honey or light brown sugar for maple syrup, tamari for soy sauce in a gluten-free preparation, and stone-ground or smooth Dijon in place of country Dijon. Tamari does not automatically guarantee a product is gluten-free, so readers with celiac disease or gluten sensitivity should check the label for certification and cross-contact information. The recipe includes soy and mustard, both common allergens; ingredient labels should be checked for additional allergens.
Timing and Doneness Can Vary
The supplied article text does not include the complete recipe measurements or the remainder of its storage and make-ahead advice. It also does not specify an internal temperature for the pork, so the stated broiling time alone cannot confirm that chops are safely cooked. Thickness, oven differences and broiler intensity may affect browning and cooking speed; the tester specifically reports that the food browned sooner than expected.
The source says the recipe was published “about 4 hours ago” but provides no calendar publication date in the supplied text. Its tester note is dated October 2026, which does not by itself establish the publication date. Readers should also note that the recipe’s swap guidance describes tamari as an option for gluten-free preparation, but brands and manufacturing practices differ.
Check the Pan and Pork
For cooks making the recipe, the immediate next step is to monitor the tray during broiling, rotate it as needed and check the pork with a food thermometer. Follow current food-safety guidance for pork’s safe internal temperature and allow the chops to rest while the vegetables finish. Refrigerate leftovers promptly in covered containers; the supplied source excerpt does not give a specific storage duration or reheating instructions.
Kitchn’s report presents the dish as a repeatable weeknight recipe, with Zepeda saying she would make it again. No further publication, testing or recipe update is identified in the material supplied.
Key Questions
How long does the sheet-pan pork chop recipe take?
Kitchn lists 25 minutes of preparation and 25 to 30 minutes of cooking, or about 50 to 55 minutes combined. Actual cooking time can vary with chop thickness and oven performance.
What cut of pork does the recipe recommend?
The recipe recommends bone-in pork chops and cautions against thin chops because they can cook quickly under the broiler and dry out. Thicker chops may need more time.
Can I substitute ingredients?
The report suggests honey or light brown sugar instead of maple syrup, tamari instead of soy sauce, and stone-ground or smooth Dijon instead of country Dijon. Check product labels, especially for gluten and allergen concerns.
What allergens are in the recipe?
The listed ingredients include soy sauce and mustard, which are common allergens. Check labels on packaged ingredients for other allergens and cross-contact warnings.
How can I tell when the pork chops are done?
The supplied report does not provide an internal-temperature target. Use a food thermometer and follow current food-safety guidance; do not rely on the recipe’s time alone, since thickness and broiler performance can vary.
Source: thekitchn.com
