Sheet-Pan "Cheat Code" Honey Mustard Pork Chops with Peaches & Green Beans

Instructions

1. 1

   Preheat your oven to 425°F. Line a large rimmed sheet pan with heavy-duty aluminum foil or parchment paper.

   5 min

   Tip: Lining the pan is the ultimate cheat code—it keeps the glazed honey from sticking and makes cleanup take 30 seconds flat.

2. 2

   In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp Kosher salt, and 1/4 tsp black pepper until smooth.

   3 min

   Tip: If your honey is stiff, pop it in the microwave for 5 seconds to loosen it up.

3. 3

   Pat 4 thick-cut boneless pork chops dry with paper towels. Season both sides with remaining 1/2 tsp Kosher salt and 1/4 tsp black pepper. Brush about two-thirds of the glaze all over the pork chops, reserving the rest for after baking. Place chops on one side of the sheet pan.

   4 min

   Tip: Drying the meat first ensures the glaze clings properly rather than sliding right off.

4. 4

   In a medium bowl, toss 1 lb fresh green beans and 2 ripe peaches with 2 tbsp olive oil. Spread them out in a single layer on the open side of the sheet pan.

   4 min

   Tip: Don't crowd the pan; keeping them in a single layer lets the green beans blister and the peaches caramelize instead of steaming.

5. 5

   Roast at 425°F for 15 to 18 minutes, until the pork reaches an internal temperature of 145°F and the green beans are tender-crisp.

   15 min

   Tip: Use an instant-read meat thermometer to check the pork around minute 14 so you don't overcook it.

6. 6

   Remove from the oven and brush the remaining reserved glaze over the hot pork chops. Let the meat rest on the pan for 3 minutes before serving, then sprinkle with 1 tbsp fresh thyme leaves.

   3 min

   Tip: Resting allows the juices to settle back into the meat so every bite stays incredibly tender.