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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!
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.