Food and Recipes Dinner Sheet Pan Pork Chops Be the first to rate & review! Busy fall nights call for sheet pan pork chops to save the day. We Southerners love our pork chops—this easy recipe gets them on the dinner table about 30 minutes from start to finish. Simply grab some honey and good mustard from the pantry, slather them on some thin pork chops, then roast the chops on your trusty sheet pan with some apples and shallots until everything’s glossy, saucy, and golden brown. And yes, you can absolutely substitute white, yellow, or red onions for the shallots to save time, money, and your precious time. By Jasmine Smith Published on September 11, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Active Time: 15 mins Total Time: 35 mins Servings: 4 Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Ingredients 2 Tbsp. honey 2 Tbsp. stone-ground mustard 8 medium shallots, halved lengthwise 1 Tbsp. olive oil 2 medium apples, cut into 1-inch-thick slices 5 (4-inch) thyme sprigs, plus leaves for garnish 1 1/2 tsp. kosher salt, divided 1/2 tsp. black pepper 4 (6-oz., 3/4-inch-thick) bone-in center-cut pork chops, at room temperature Directions Prepare oven: Preheat oven to broil with rack about 6 inches from heat source. Prepare shallots: Stir together honey and mustard until combined. Toss together shallots and oil on a rimmed baking sheet until shallots are evenly coated, arranging shallots cut sides down. Broil for 5 minutes. Remove from oven. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Prepare pork chops: Add apple slices, 1 tablespoon of the honey mixture, thyme sprigs, and 1/2 teaspoon of the salt to shallots; toss to combine. Turn shallots cut sides up; tuck thyme sprigs under apple mixture. Sprinkle pork chops evenly with black pepper and remaining 1 teaspoon salt. Brush pork chops with the remaining 2 tablespoons honey mixture. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Place on top of apple mixture. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Broil until to temperature: Broil until a meat thermometer inserted into thickest portion of pork chop registers 140°F, shallots are charred in spots, and apples are tender, 8 to 10 minutes. Remove from oven; let pork chops rest 5 minutes to finish cooking. Garnish with thyme leaves. Rate It Print