Balsamic Glazed Sheet Pan Pork Chops


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Balsamic Glazed Sheet Pan Pork Chops

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    Add an Italian twist to your pork chops by marinating them in a mixture of olive oil, balsamic vinegar, and herbs and spices. Then, pair with sweet potatoes and onions to make it a complete meal. 

    Simplify the stress of meal planning with more simple recipes like this one! Ask your Hy-Vee Dietitian about our Healthy Habits 4-week menu program today!

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    Servings and Ingredients

    Serves 2
    ¼ c. plus 1 tbsp. Gustare Vita olive oil, divided
    ¼ c. Gustare Vita balsamic vinegar
    3 tsp. Hy-Vee dried oregano leaves, divided
    1 tsp. garlic, minced
    1 tsp. Hy-Vee salt, plus additional to taste
    1 tsp. Hy-Vee ground black pepper, plus additional to taste
    2 (4-oz. each) Midwest Pork boneless pork top loin chops
    2 sweet potatoes, cut into bite-size pieces
    1 small white onion, sliced

    Things To Grab

    • Medium bowl
    • Whisk
    • Large rimmed baking sheet
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Meat thermometer


    1. In a medium bowl, whisk together 1/4 cup olive oil, balsamic vinegar, 2 teaspoons dried oregano, garlic, salt, and pepper. Place pork chops into bowl; cover and marinate 30 minutes at room temperature.

    2. Preheat oven to 425 degrees. Line a large rimmed baking pan with foil and coat with nonstick spray. Arrange veggies on sheet pan, drizzle with 1 tablespoon olive oil. Sprinkle with remaining 1 teaspoon oregano and season with salt and pepper. Bake 15 minutes.

    3. Meanwhile, remove pork from marinade; discard remaining marinade. Remove veggies from oven; push veggies to the side and add pork chops. Continue cooking 12 to 15 minutes or until pork reaches 145 degrees and vegetables are fork tender.

    Recipe Source:

    Hy-Vee Dietitians