Description
One-Pan Maple Dijon Beef Chops bring together tender, seared beef chops and roasted seasonal vegetables, all coated in a simple, flavorful maple Dijon glaze. This recipe works perfectly on a single sheet pan for easy cleanup.
Ingredients
- 4 beef rib or loin chops, 1-inch thick
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash or sweet potato, 3/4-inch cubes
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon olive oil (for glaze)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt (for glaze)
- Pinch of chili flakes (optional)
Instructions
- Heat your oven to 425°F (220°C).
- Toss Brussels sprouts, squash, and onion with 2 tablespoons olive oil, garlic powder, 1 teaspoon salt, and pepper on a large rimmed sheet pan. Spread the vegetables evenly.
- Roast the vegetables for 12–15 minutes to start the cooking process.
- While vegetables roast, whisk Dijon mustard, maple syrup, vinegar, 1 tablespoon olive oil, thyme, grated garlic, 1/4 teaspoon salt, and chili flakes (if using) in a small bowl until smooth to make the glaze.
- Pat the beef chops dry and season both sides lightly with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat with a light film of oil. Sear the chops for 2–3 minutes per side until nicely browned.
- Transfer the seared chops to a plate.
- Pull the sheet pan from the oven. Move the vegetables to create space and nestle the seared chops onto the pan among the vegetables.
- Brush half of the maple Dijon glaze over the tops of the chops and drizzle a little over the vegetables.
- Return the pan to the oven and roast for 6–10 minutes. Check for an internal temperature of 130–135°F (54–57°C) for medium-rare.
- Stir the vegetables once if you need to promote even browning.
- Transfer the chops to a plate and let them rest for 5 minutes.
- Toss the roasted vegetables with any pan juices and the remaining glaze.
- Serve the chops with the roasted vegetables, spooning the pan juices over the top.
Notes
- For quicker cooking, skip the skillet sear and roast the chops directly on the pan, adding about 5 minutes to the total roasting time.
- If using different vegetables, choose ones that roast in a similar amount of time as the Brussels sprouts and squash.
- If you prefer extra color, place the pan under the broiler for the final 1–2 minutes, watching constantly to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American