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Sheet Pan Crispy Cheddar Pork Chops are an easy to make dinner using one sheet pan. Crispy and cheesy coated pork chops cook to tender perfection with roasted potatoes and brussels sprouts. This is one unforgettable meal!
This recipe has been sponsored by the National Pork Board. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.
Sheet Pan Crispy Cheddar Pork Chops
I am so excited that fall is officially here. The crisp, cool mornings and beautiful leaves in the mountains are my favorite part. I love getting inspired for new fall flavored dishes that are easy to cook for my family. It is time to bust out the sheet pans and casserole dishes and start baking in the oven again. Sheet pan meals are all the craze right now. How can you go wrong with only using one sheet pan and having your entire meal cooked in one sheet?
Cooks today are craving new food inspiration, creative recipes, flavorful dishes – and want it all at a great price. And that’s happening today with pork. Our family loves pork and it is affordable and such a great price for families. According to the National Retail Report, 2017 shows smoked pork chops averaging $4.46 a pound compared to 2016 at $4.77 a pound. It makes buying pork even easier and its no wonder that it is doubling as the requested meat in restaurants. We love it so much that we incorporate it into our meals at least once a week. I have made quite a bit of pork in my day but I am honestly here to tell you…. this was one of the best things I have ever eaten!
How to get crispy baked pork chops
- First you start by buying high quality pork chops. I used bone- in pork chops, but boneless certainly will work. I like using a thick cut because they cook evenly alongside the potatoes and Brussels sprouts.
- You then make an egg and milk mixture and a panko cheddar mixture. You dredge the pork into the egg and then into the crispy panko cheddar topping.
- Let the pork bake for at least 20 minutes and then flip the pork over to give each side that crispy coating that we all love.
- The National Pork Board recommends to cook pork chops, roasts and tenderloin to an internal
temperature between 145 degrees F. (with a light pink center) and 160 degrees F., followed by a three-
minute rest. For ground pork, cook to an internal temperature of 160 degrees F.
You guys. I can not get over how uh-mazing these pork chops turned out. The crispy cheddar coating was absolute perfection and the flavor was unreal. The crispy coating also gets a blend of dried spices to ensure that you will have enough flavor with every bite. And the cheddar cheese hidden inside is my favorite part! It gets crispy as it cooks and just melts on top of the pork.
With the holidays approaching pork is the perfect time to celebrate and make the center of your dinner table. This is the perfect cozy Fall meal. Those pork chops just look like crispy, delicious perfection, don’t they? The entire family is already begging to make the crispy cheese pork chops again! I know that they will be a huge hit at your dinner table as well!
For more delicious pork inspiration be sure to follow The National Pork Board on Facebook, Instagram, Youtube, Twitter and Pinterest!
Sheet Pan Crispy Cheddar Pork Chops with Potatoes and Brussels Sprouts
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Sheet Pan Crispy Cheddar Pork Chops
Ingredients
- 4 bone-in thick cut pork chops can also your boneless
- salt and pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko
- 2 cups cheddar cheese shredded
- 1 Tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 1 Pound Brussels Sprouts cut in half
- 1 Pound baby potatoes I used both red and gold potatoes, quartered
- salt and pepper
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside
- In a shallow dish, whisk together egg and milk. In another shallow dish add panko, cheddar cheese, italian seasoning, and garlic powder.
- Salt and pepper the pork chops and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
- In a large bowl add the brussels sprouts and potatoes. Salt and pepper and toss with the olive oil. Lay them next to the pork 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great!..what about reheating leftovers? What’s the best way so you still have that crispiness.
Thank you for the question Marilyn! To reheat, I would suggest putting them in the oven at 375 degrees Fahrenheit for 10-20 minutes, depending on how much you’re heating, and check for doneness. Or in an air fryer 375 degrees for 10-15 minutes
Yummy recipe!
I baked 10 minutes longer and broiled a couple of minutes extra to make it crisper! 😋🧀
Recipe was easy, but breading was not crispy. Breading was sticking to the pan. It was just alright. Nothing special here.
soooo good!!! made this tonight and the only thing i added was garlic powder and paprika to the potatoes. i also served it with apple sauce….a great fall/winter meal!
This was delicious. I halved the breadcrumb mixture as others recommended but put an extra egg in the batter, which helped everything stick together. It was easy to flip the pork with parchment paper on the pan. I baked if an extra twenty minutes to get everything nice and crispy. Even my seven year old liked it.
Had no issues with sticking to the pan with the use of parchment paper. I also cut the breading mich in half and still had a little left over (they are big chops too). Super simple and quick. Thank you!
I thought this recipe sounded amazing but to me it was only “meh.” Wasn’t bad, but wasn’t what I thought it’d be. Lots of breading went to waste, parts were sticking to the pan, and didn’t crisp up very well. Tasted good but probably won’t make it again.