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Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts

Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts

Listen, I know sheet-pan pork chops usually end up tasting like shoe leather. The secret? You absolutely must buy thick-cut chops—they're the only ones that can survive the oven long enough for your veggies to get crispy. Coated in a sticky, tangy balsamic-brown sugar glaze and roasted alongside crispy Brussels sprouts loaded with feta, this is a one-pan Tuesday night dinner that feels ridiculously fancy but takes zero effort.

Elena Reyes
Elena Reyes
Prep: 10 minutes
Cook: 25 minutes
4
easy
dinner
sheet-panpork-chopsfamily-dinner30-minute-meal+1

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Timeline

35 minutes
0m10m20m30m35m
Prep Sprouts
5m
Roast Sprouts
10m
Mix Glaze
4m
Season Pork
3m
Add Pork to Pan
3m
Roast Pork & Sprouts
15m
Rest & Garnish
5m

Ingredients

  • 1 lb Brussels sprouts(Trimmed and halved)
  • 2 tbsp olive oil(For roasting)
  • 1 1/2 tsp kosher salt(Divided between sprouts and pork)
  • 1/2 tsp garlic powder
  • 3/4 tsp black pepper(Freshly cracked, divided)
  • 3 tbsp balsamic vinegar(Don't use the ultra-expensive aged stuff here, regular grocery store balsamic is perfect)
  • 2 tbsp light brown sugar(Packed)
  • 1 tbsp Dijon mustard
  • 2 cloves garlic(Minced)
  • 4 thick-cut bone-in pork chops(Must be at least 1-inch thick! Thin chops will overcook.)
  • 1 tsp smoked paprika
  • 1/3 cup crumbled feta cheese(Can swap for goat cheese or parmesan if you prefer)

Instructions

  1. 1

    Preheat your oven to 425°F. On a large rimmed baking sheet, toss 1 lb Brussels sprouts with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Spread them out cut-side down.

    5 min

    Tip: Placing the sprouts cut-side down against the hot metal is the absolute key to getting those irresistible crispy edges.

  2. 2

    Pop the sheet pan into the oven to give the sprouts a head start. Roast for 10 minutes.

    10 min

    Tip: This 10-minute head start is my favorite weeknight cheat code. It ensures your veggies get properly roasted without your meat drying out.

  3. 3

    While the sprouts are getting their head start, whisk together 3 tbsp balsamic vinegar, 2 tbsp light brown sugar, 1 tbsp Dijon mustard, and 2 cloves minced garlic in a small bowl until the sugar mostly dissolves. Set aside.

    4 min

    Tip: If your balsamic is very thin, that's okay. The sugar will help it caramelize and stick to the pork in the oven.

  4. 4

    Pat dry 4 thick-cut bone-in pork chops with paper towels. Season both sides evenly with 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.

    3 min

    Tip: Drying the pork chops first helps the seasoning adhere and prevents them from steaming on the pan.

  5. 5

    Carefully remove the hot sheet pan from the oven. Push the partially cooked sprouts to the edges of the pan to make room in the center. Place the seasoned pork chops in the cleared space. Generously brush the tops of the chops with the balsamic glaze.

    3 min

    Tip: Save just a little bit of the glaze in the bowl to brush on right before serving for an extra punch of flavor.

  6. 6

    Return the pan to the oven and roast for 12 to 15 minutes, until the pork reaches an internal temperature of 140°F and the glaze is sticky and caramelized.

    15 min

    Tip: If you want extra char, turn on the broiler for the last 1-2 minutes, but watch it like a hawk so the sugar doesn't burn.

  7. 7

    Remove from the oven. Immediately sprinkle 1/3 cup crumbled feta cheese over the hot Brussels sprouts. Let the pork chops rest right on the pan for 5 minutes before serving.

    5 min

    Tip: Do not skip the resting step! The pork will finish cooking to a safe 145°F via carryover heat, and resting keeps the juices inside the meat instead of running all over your plate.

Chef's Notes

I cannot stress this enough: if you can't find thick-cut, bone-in pork chops (at least 1-inch thick), make something else tonight! Thin, boneless chops will overcook in a flash and you'll be mad at me. The bone-in thick cuts insulate the meat so it stays incredibly juicy while the glaze gets sticky. Yes, you can skip the feta if you have picky eaters, but it adds this salty, creamy bite that makes the sprouts completely irresistible.

Frequently Asked Questions

How long does Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts take to make?

Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts takes about 35 minutes total. That includes 10 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts?

The main ingredients are: Brussels sprouts, olive oil, kosher salt, garlic powder, black pepper, balsamic vinegar, light brown sugar, Dijon mustard, garlic, thick-cut bone-in pork chops, smoked paprika, crumbled feta cheese.

What type of meal is Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts?

Sheet-Pan Sticky Balsamic Pork Chops & Crispy Feta Sprouts is categorized as: dinner.