Love is in the air and dinner is in the oven

What could be better?! Having just a few dishes to clean up afterwards, that’s what could be better. Oh, and a healthy dessert, too. Maybe even a glass of wine. Oh my, so good. So good you might not even want to brave the restaurant crowds or over-priced Valentine’s Day menus this year. With Valentines’s Day just around the corner we wanted to share this super easy One-Pan Honey Mustard Pork Chops and Veggies recipe because we think it’s perfect for a date night in situation (or weeknight dinner any day of the year). While the recipe takes just under an hour to prepare start to finish, the amount of hands on time is less than 20 minutes. And clean up is a breeze.

Ingredients for Sheet Pan Pork Chops with Honey Mustard Sauce

Boneless pork chopsBrown sugarSmoked paprikaDried thymeGarlic powderOnion powderGround sageOlive oilSmall red potatoesFresh green beansSalt and black pepperChopped fresh parsley, for garnish (optional)

For the Sauce:

Dijon mustard MayoHoneyCoconut aminosGarlic powderSalt and black pepper

How to Make Sheet Pan Honey Mustard Pork Chops

Preheat the oven and generously pray a large rimmed sheet pan with cooking spray and set aside.Make the spice rub. Toss the potatoes with oil and some of the rub then arrange the potatoes cut-side down on the baking sheet and bake for 15 minutes.While the potatoes are baking, place the pork chops on a plate and pat dry with paper towels. Rub the remaining spice rub mixture onto the chops. Remove the baking sheet from the oven and push the potatoes all the way to one side. Add the pork chops to the center of the pan and the green beans to the end of the pan opposite the potatoes.Bake an additional 10 minutes or until pork chops register 145℉ on an instant-read thermometer and the vegetables are done. While the pork chops are baking, make the honey-mustard sauce.Remove the pan from the oven and sprinkle with chopped fresh parsley, if desired. Serve with Honey-Mustard Sauce.

Steak and lobster is overrated

Being the ultra practical person that I am and as much as I dig Valentine’s Day (it was, after all, the day my hubby proposed and I said…‘Mulligan’) I just can’t see plunking down a hundred bucks for dinner. Are you with me? I put this dinner on the table for less than $20 and it was enough for a date lunch + leftovers for the next day for the two of us. But all budget talk aside, if you enjoy going out for Valentine’s Day dinner and treating yourself then by all means, do what makes your heart sing. Just promise me that for your next ‘date night in’ that you’ll give this One-Pan Honey Mustard Pork Chops and Veggies a try!

Not your average pork chop dinner

Growing up, pork chops were always made with Shake ‘N’ Bake. Anyone else have memories of shaking raw meat with some powdered coating mix in a plastic baggie? Good times for sure but nowadays the wheat bread crumbs, high-fructose corn syrup and caramel coloring aren’t what I want on my chops. Now I want something that delivers BIG flavor with a very short ingredient list like the spice rub and honey mustard sauce we used for this recipe.

One-Pan = Less Mess

If you play your cards right on and toss the potatoes and green beans with the ghee on the baking pan, you’ll only dirty TWO while dishes making this meal: the baking pan and the dish you used to marinate the chops in. Lining the baking sheet with parchment makes it even easier to clean up and I guess if you wanted to get really hardcore about holding the line on dirty dishes you could just eat right from the pan. Maybe have a ‘Lady and the Tramp’ moment, only with green beans instead of pasta. Am I the only one laughing here? Probably. That’s fine, this One-Pan Honey Mustard Pork Chops and Veggies more than makes up for what my  humor lacks.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you! Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House