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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!!!
– Jen
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
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Sheet Pan Pork Chops Recipe
These crispy cheddar pork chops are baked to perfection on a single sheet pan—no frying, no fuss, just bold, cheesy flavor in every bite.
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
Updated April 24, 2025
Nutrition
Calories: 714kcalCarbohydrates: 49gProtein: 51gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 216mgSodium: 579mgPotassium: 1573mgFiber: 8gSugar: 6gVitamin A: 1452IUVitamin C: 119mgCalcium: 463mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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.