This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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
Pin this now to find it later
Pin It
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!
I just printed several of your recipes and cannot wait to try them… however, when I go to print them, the serving amount does not print… just wanted to let you know.. thanks much!
I made this last night and really enjoyed it! I did make a few tweaks after reading the reviews. I had 3 boneless thick cut pork chops so I cut the coating for the chops in half. I’m glad I did because I still had plenty of coating left over. I also used fine shredded cheese so it would adhere better and I dredged the chops in flour before the egg/milk step. I also sprayed the tops of the coated chops with non-stick spray. They turned out crisp on the outside and juicy on the inside. I will definitely be making this again!
This sounds great! I am so glad that you made it your own! I love your ideas! Thanks so much for sharing! XOXO
I just made the Sheet Pan Crispy Cheddar Pork Chops, but have not cooked them yet. Should the Panko and cheddar be 1 cup instead of 2 cups? I had enough to more make 10 thick pork chops. I made 4 thick chops like the recipe said (put the extra in the fridge for another meal).
Yumm, pork! this is some lovely recipe. gonna have to try this with family.
I always love to eat this kind of crispy chops. This item you shared looks so yummy and it is one of my favorite dish!!!!! If you love these kind of dishes then you may visit my website which is full of sweet dishes also…………..
Good lord this looks good. Not tried it yet but as soon as I have time to cook again!
My family would LOVE this! Yum!
This was a great dish. My husband tells everyone about it and said it is restaurant quality. The vegetables were perfection as well
YAY!! That is what we love to hear! I am so glad that he enjoyed it! Thanks so much for sharing! XOXO
Great recipe! So yummy!!! I drizzled a little balsamic glaze to the potatoes and Brussel sprouts after flipping the pork and it was just the flavor I was looking for!!! I think i will probably sub Parmesan next time, but also really tasty with cheddar.
What an Amazing Recipe! Love it Thank you for gift us this delicious Receoie and Thank you National Pork Board for sponsoring!
I enjoyed the flavor of this recipe, but I had a hard time getting the coating to adhere to the pork, with all those big shreds of cheddar cheese in there. (Also, I wound up with TONS of extra coating, even though my pork chops were quite large. I hate to waste.) I would try this recipe again, but perhaps subbing Parmesan for the cheddar (and moderating the amount of coating). With the Italian seasonings and garlic, the parm flavor should be tasty as well.
wow, really nice flavors! I love great pork chop recipes, and cheddar cheese, had never seen them paired before (love how they’re crispy too, thank you for this recipe!
Your recipes are just what I have been looking for! I don’t want to say “simple cooking” but too many ingredients overwhelms flavors & overwhelms me….lol…..
These recipes are fantastic! So glad I found you. Keep up the good work!
I’ve treid those Crispy Cheddar Pork Chops in one of the Paris restaurant, it was delicious.
Looks very delicious can’t wait to try it.
That’s amazing.
This is a must try. It looks delicious.
I made this tonight and even my picky boyfriend liked it! I agree with a previous comment that there was a lot of panko mixture left over. Unfortunately, I forgot to get Brussel sprouts. The pork chops didn’t come out very crispy, but that could be from the olive oil on the potatoes. I forgot to lessen the amount of olive oil since I didn’t have Brussel sprouts. And I used less potatoes. The breading on the pork chops was very flavorful. I substituted parmesan cheese for the cheddar cheese. Everything was very good! I love all your recipes. They are easy to follow come out the way you say!