Sheet Pan Crusted Pork Chops
Sheet pan pork chops baked with roasted veggies and a simple homemade seasoning. This sheet pan dinner is simple, flavorful, and easy to clean up.
Servings: 4 servings
Ingredients
- 1 lb brussel sprouts halved
- 1 tbs olive oil
- ½ tbs brown sugar
- ½ tsp sage
- ½ tsp rosemary
- 1 dash salt and pepper
- 1 ½ cup panko breadcrumbs
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp sage
- 2 tbs vegetable oil
- ¼ cup milk
- 2 eggs
- 4 medium thick boneless pork chops
Instructions
- In a bowl, add the brussel sprouts, brown sugar, olive oil, 1/2 tsp sage, 1/2 tsp rosemary and a dash of salt and pepper and set aside.
- Panko mix: In a bowl, panko breadcrumbs, salt and pepper, paprika, onion powder, garlic powder, 1/2 tsp sage, 1/2 tsp oregano, vegetable oil and mix well.
- Egg wash: 1/4 cup milk, 2 eggs and whisk together.
- Assembly: Place the pork chops in the egg wash, then in the panko mix. Use light pressure to completely cover with the mix.
- On a parchment paper lined sheet pan, place with some space between.
- Place the brussel sprouts around the pork.
- Bake at 425℉ for about 20 - 25 minutes flipping halfway through.
- For a little more crisp coating, broil for 1 - 2 minutes at the end.
Video
Nutrition
Calories: 487kcal | Carbohydrates: 30g | Protein: 39g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 305mg | Potassium: 1058mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1132IU | Vitamin C: 96mg | Calcium: 140mg | Iron: 4mg
