Canadian Maple Mustard Pork Sheet-Pan

Pure maple syrup, a Canadian pantry classic, teams up with whole-grain and Dijon mustard for a glossy glaze on bone-in pork chops. Everything roasts together with sweet potatoes, Brussels sprouts, and apple wedges on a single sheet pan.

Serves 4 · 18 min prep · 35 min cook

Estimate for one serving

• 560 cal
• 40g protein
• 42g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 thick bone-in pork chops
• 1/4 cup pure maple syrup
• 3 Tbsp whole-grain mustard
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 2 large sweet potatoes
• 1 lb Brussels sprouts
• 1 red apple
• 3 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 Tbsp fresh rosemary

Instructions

1. 1Preheat the oven to 425°F and line a heavy sheet pan with foil for sticky glaze cleanup.
2. 2Whisk the maple syrup, both mustards, vinegar, garlic powder, and smoked paprika into a glossy glaze; set aside half for finishing.
3. 3Cube the sweet potatoes, halve the Brussels sprouts, and cut the apple into wedges, then toss them with olive oil, salt, pepper, and chopped rosemary.
4. 4Spread the vegetables in a single layer and roast 15 minutes until the sweet potatoes just start to soften.
5. 5Pat the pork chops dry and season both sides with salt and pepper.
6. 6Push the vegetables aside, place the chops on the pan, and brush the tops generously with the reserved maple-mustard glaze.
7. 7Roast 14 to 18 minutes more, basting once halfway, until the pork reaches 145°F in the center and the glaze caramelizes at the edges.
8. 8Rest the chops on a board for 5 minutes so the juices settle while the vegetables finish crisping.
9. 9Drizzle the remaining glaze over the hot pork and vegetables, tossing the tray gently so everything shines.
10. 10Plate two chops per pair of diners with a heap of maple-kissed sweet potatoes, sprouts, and apple for a true Canadian-inspired weeknight tray.