Cheddar Crusted Sheet Pan Pork Chops
Cheddar crusted sheet pan pork chops are baked to golden perfection with a cheesy, crunchy coating—paired with roasted veggies for a simple, flavor-packed dinner.
Servings: 4 servings
Ingredients
- 2 eggs
- ¼ cup milk
- 1.5 cups Panko breadcrumbs
- 1.5 cups shredded cheddar cheese
- ½ Tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- 4-5 boneless medium thick pork chops
- 1 lb Brussel sprouts
- 1 lb baby golden potatoes
- salt and pepper to taste
- 1 tbs olive oil
Instructions
- Preheat oven to 425 degrees F.
- Spray a rimmed baking sheet with nonstick spray.
- To a small bowl add the egg and milk. Whisk well.
- To another small bowl, add the panko, cheese, Italian seasoning, onion powder, garlic powder, and salt and pepper. Whisk.
- Sprinkle pork chops with salt and pepper.
- Dip each pork chop into the egg mixture, then generously coat in the panko mixture and place onto the sheet pan. Repeat for each pork chop.
- Trim and clean the brussel sprouts, and cut them in half lengthwise. Dice potatoes.
- Place Brussels sprouts and potatoes into a medium-size bowl and season with salt and pepper and drizzle with olive oil. Place onto the sheet pan around the pork chops.
- Bake for 16 minutes then flip the pork chops and toss the potatoes and brussels sprouts. Bake for an additional 16 minutes or until the pork chops are cooked through. Enjoy!
Video
Nutrition
Calories: 683kcal | Carbohydrates: 49g | Protein: 51g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 579mg | Potassium: 1570mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1441IU | Vitamin C: 119mg | Calcium: 455mg | Iron: 5mg
