Juicy lemon-rosemary pork chops roasted on a single tray with crisp-edged baby potatoes and tender green beans; bright, savory, and slightly sweet from honey and Dijon glaze.
Sheet-Pan Lemon & Rosemary Pork Chops
Bright lemon, fragrant rosemary, and a honey-Dijon glaze turn a simple pork chop dinner into an easy, one-tray weeknight winner.
This is the kind of dinner that arrives fully formed: protein, veg, and crispy potatoes all roasted together on a single rimmed sheet. The lemon and rosemary keep the pork bright and savory, while a touch of honey in the Dijon glaze caramelizes on the chops for a little sweet-savory contrast. It’s fast, low-fuss, and the cleanup is merciful if you line the pan with foil or parchment.
The flavor balance is what sells this dish—zest and juice of lemon for lift, fresh rosemary and garlic for herbaceous depth, and mustard plus honey to round everything out. Patting the chops dry before brushing them with the marinade helps them brown and keeps the juices sealed in. If you have a few extra minutes (or want to prep ahead), whisk the marinade in advance or let the chops sit a bit longer in the fridge for deeper flavor.
A quick technique note: start the baby potatoes first at high heat so they develop crisp, golden edges; after about 15 minutes you add the pork and green beans so everything finishes together. Roasting at 425°F gives you that desirable caramelization on the meat and potatoes while keeping the beans tender, not mushy. Brush on more of the glaze toward the end so it thickens and shines.
Serve straight from the pan for casual weeknights or plate it for friends—this recipe makes four hearty servings. Leftovers reheat well in a hot oven or a quick skillet toss to revive the crisp edges. Simple, fast, and reliably satisfying whenever you want dinner that feels a little special without fuss.
Ingredients
How to Make Lemon Rosemary Pork Chops Tray
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
- Cut the baby potatoes in half (leave small ones whole), place on the sheet pan, toss with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper, then spread into a single layer and roast for 15 minutes.
- While the potatoes start roasting, zest and juice 1 lemon. In a medium bowl whisk together the remaining 2 tbsp olive oil, lemon zest and juice, chopped rosemary, minced garlic, Dijon mustard, honey, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper to make the lemon-rosemary marinade.
- Pat the pork chops dry with paper towels, brush both sides generously with about half the marinade, and let sit at room temperature for 8–10 minutes to absorb flavors.
- After the potatoes have roasted 15 minutes, remove the pan from the oven, push the potatoes to the sides, place the pork chops in the center, and scatter the green beans around the chops; drizzle the remaining marinade over the chops and beans.
- Return the tray to the oven and roast 12–18 minutes more, until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and golden at the edges; larger chops may need the full time.
- Remove the sheet pan, transfer the pork chops to a cutting board and rest 4–5 minutes. Squeeze the remaining lemon half over the potatoes and green beans, adjust seasoning if needed, and serve the chops alongside the roasted vegetables.
Recipe Card
Lemon Rosemary Pork Chops Tray
Juicy lemon-rosemary pork chops roasted on a single tray with crisp-edged baby potatoes and tender green beans; bright, savory, and slightly sweet from honey and Dijon glaze.
- Prep
- 15 min
- Cook
- 33 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
- Cut the baby potatoes in half (leave small ones whole), place on the sheet pan, toss with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper, then spread into a single layer and roast for 15 minutes.
- While the potatoes start roasting, zest and juice 1 lemon. In a medium bowl whisk together the remaining 2 tbsp olive oil, lemon zest and juice, chopped rosemary, minced garlic, Dijon mustard, honey, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper to make the lemon-rosemary marinade.
- Pat the pork chops dry with paper towels, brush both sides generously with about half the marinade, and let sit at room temperature for 8–10 minutes to absorb flavors.
- After the potatoes have roasted 15 minutes, remove the pan from the oven, push the potatoes to the sides, place the pork chops in the center, and scatter the green beans around the chops; drizzle the remaining marinade over the chops and beans.
- Return the tray to the oven and roast 12–18 minutes more, until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and golden at the edges; larger chops may need the full time.
- Remove the sheet pan, transfer the pork chops to a cutting board and rest 4–5 minutes. Squeeze the remaining lemon half over the potatoes and green beans, adjust seasoning if needed, and serve the chops alongside the roasted vegetables.
Nutrition
- Carbohydrates
- 28
- Saturated Fat
- 4.8
- Sodium
- 920
- Fiber
- 4.4
- Unsaturated Fat
- 21.5
- Protein
- 38
- Fat
- 26
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 500
- Sugar
- 7