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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.
I followed the recipe but the breading stuck to the pan so unfortunately this didn’t turn out there way it should. Also, had to cook the pork chops longer than 30 minutes.
Great recipe! I had a lot of breading leftover too and added it to the veggies halfway through (when I turned the porkchops). Delicious!
Definitely half the breading! There was so much left over that I had to throw away 🙁 but omg! This recipe was great. Pork chops were tender and delicious. I added more cheese on top when i took the pan out to flip the chops.
Hi! Can I use almond flour instead? Thank you!
Hello! I haven’t tried this but I imagine it would work fine! I hope it turns out for you!
It’s a very flavorful recipe, however….the proportions are WAY off when it comes to the breading. I had 6 thick-cut pork chops and threw away so much breading and cheese it was such a waste. Also, the breading does not stick well to the chop and the flipping doesn’t help. Next time, I’ll elevate my chops on a rack and half the recipe for the breading. Otherwise a very tasteful and flavorful dish.
Great recipe, wish I had read the reviews because I was left with too much panko mix as well.
Cooked it for my family today, followed the instructions completely. But for some reason my pork chops did not come out crispy. I left them in the oven 5 min longer, but still no crisp. The flavor was ok. I used gold potatoes chopped into medium cubes, they did not cook all the way!
Very impressed, only made 2 pork chops, halved all quantities.. was very moist, flavourful.. all done in one pan! A definite keeper
This looks delicious! My family doesn’t eat pork.. has anyone tried substituting for another protein?
Do you think I could substitute boneless chicken breasts for pork chops? Same time and over temp? Thank you.
Hi Nancy,
That will work great! Let me know how they turn out.
This is a HIT at my house. I added a little extra cheese because that’s what we do and it was delicious. Great idea!
I made this tonight but didn’t read comments first….lol. I followed coating as stated in recipe and had sooo much left over! Next time I will defiantly halve the ingredients. I’m going to try it with boneless chicken breasts….
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!!!
Made this tonight. It was really good. Used regular bread crumbs and it turned out crispy. Too much mixture though. Next time I’ll double the porch ops or 1/2 the mixture. Will be making it again:)
It’s very Good delicious recipe. Surely I will try this one. Thank you so much very much for that.
I made this tonight. I cut the bread crumbs and cheese in half, based on the comments. I didn’t think to cut the seasoning in but it was fine so I’d keep that the same in the future. I also used asiago instead of cheddar and this was SO GOOD! Cooked 20 minutes flipped, 20 more and it was perfect. You always have the BEST recipes!
I made this tonight. I halved the ingredients for the pork chop breading and I still had leftover crumb mixture event though I had 4 large pork chops. I just put it on top of the chops and pressed it in. You can’t have too much breading lol! I spritzed the brussel sprouts and potatoes with olive oil, and sprinkled with salt, pepper, and a little seasoned salt; next time I will do as instructed and mix them with oil. One note is that I did use finely shredded cheese and it adhered great. I think next time I will use less Italian seasoning and more garlic, but that is just a personal preference. Thanks for the recipe; it is one I will make again.