If you’re looking for a tasty spin on pork chops , this is it! The crispy , cheesy texture – don’t even get me started! YUM! Add in some roasted veggies, and you have the best Sheet Pan Crispy Pork Chops dinner!
A Reader’s Review
Thank you for getting us out of our boring dinner rut! This was out of this world delicious, inexpensive, healthy, AND everyone loved it! Seriously inspired me to do more like this!!!
Why You Need These Pork Chops in Your Life!
- We’re not washing 7 pans on a Tuesday! One pan. That’s it. No sauce pot, no mess, just crispy pork and veggies doing their thing!
- Looks Fancy, Ready Fast: These come out golden and full of flavor like you spent hours, but really, you threw them in a pan and moved on with life.
- Budget-friendly but tastes bougie! Pork won’t break the bank, but the crispy cheddar crust makes it feel like a fancy fall dinner your whole crew will love.
Crispy Sheet Pan Pork Chop Ingredients
- Potatoes: Can’t find baby potatoes ? No biggie—just use any kind and cut them into bite-sized pieces so they cook up fast and evenly.
- Brussels Sprouts: Don’t love Brussels Sprouts ? Replace them with green beans or broccoli .
- Panko Bread Crumbs: Panko bread crumbs are a must! They give that perfect crunchy coating. You can usually find them in the Asian aisle at the grocery store.
How to Make Easy Sheet Pan Pork Chops
- Prepare: Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside. In a shallow dish, whisk together the eggs and milk.
- Combine Breading: In another shallow dish, combine the panko bread crumbs, shredded cheese, Italian seasoning , and garlic powder.
- Dredge: Season the boneless pork chops with salt and black pepper, then dredge each pork chop in the egg mixture.
- Coat: Next, coat the pork chops in the panko mixture and lay them on the prepared baking sheet. Repeat until all the pork chops are coated.
- Prepare Veggies: In a large bowl, add Brussels sprouts and baby potatoes. Toss the vegetables with olive oil, then season with salt and pepper. Lay the veggies next to the breaded pork chops on the sheet pan.
- Bake : Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check so the pork stays tender.
How to Store Leftover Pork Chops
- In the Refrigerator: Transfer any cooled leftovers into an airtight container . Store leftovers in the fridge for 3-4 days.
- To Reheat: Reheat individual portions in the microwave for 1-2 minutes or until warmed through.
More Pork Chop-Inspired Recipes
Recipe Skill Levels
Grilled Pork Chops
50 minutes
Dinner
Smothered Pork Chops
30 minutes
Dinner
Baked Stuffed Pork Chops
35 minutes
Recipe Skill Levels
Cast Iron Skillet Pork Chops
50 minutes
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Ingredients1x2x3x
- ▢ 4 bone-in thick cut pork chops
- ▢ salt and pepper
- ▢ 2 eggs
- ▢ ¼ cup milk
- ▢ 1 ½ cups panko bread crumbs
- ▢ 1 ½ cups shredded cheddar cheese
- ▢ 1 tablespoon Italian seasoning
- ▢ 1 teaspoon garlic powder
- ▢ 1 pound halved Brussels sprouts
- ▢ 1 pound quartered baby potatoes
- ▢ 2 tablespoons olive oil
- ▢ salt and pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside.
- In a shallow dish, whisk together 2 eggs and ¼ cup milk .
- In another shallow dish, combine 1 ½ cups panko bread crumbs , 1 ½ cups shredded cheddar cheese , 1 tablespoon Italian seasoning , and 1 teaspoon garlic powder .
- Season the 4 bone-in thick cut pork chops with salt and pepper , and dredge each pork chop in the egg mixture.
- Next, coat the pork chops in the panko mixture and lay them on the prepared sheet pan. Repeat until all the pork chops are coated.
- In a large bowl, add the 1 pound halved Brussels sprouts and 1 pound quartered baby potatoes . Toss the vegetables with 2 tablespoons olive oil then season with salt and pepper . Lay them next to the breaded pork chops on the sheet pan.
- Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Sheet Pan Pork Chops Recipe
Ingredients
- 4 bone-in thick cut pork chops
- salt and pepper
- 2 eggs
- ¼ cup milk
- 1 ½ cups panko bread crumbs
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 pound halved Brussels sprouts
- 1 pound quartered baby potatoes
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside.
- In a shallow dish, whisk together 2 eggs and ¼ cup milk .
- In another shallow dish, combine 1 ½ cups panko bread crumbs , 1 ½ cups shredded cheddar cheese , 1 tablespoon Italian seasoning , and 1 teaspoon garlic powder .
- Season the 4 bone-in thick cut pork chops with salt and pepper , and dredge each pork chop in the egg mixture.
- Next, coat the pork chops in the panko mixture and lay them on the prepared sheet pan. Repeat until all the pork chops are coated.
- In a large bowl, add the 1 pound halved Brussels sprouts and 1 pound quartered baby potatoes . Toss the vegetables with 2 tablespoons olive oil then season with salt and pepper . Lay them next to the breaded pork chops on the sheet pan.
- Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
Video
Notes
Nutrition
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Sheet Pan Pork Chops Recipe https://therecipecritic.com/sheet-pan-crispy-cheddar-pork-chops/
