Sheet Pan Crispy Cheddar Pork Chops
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!
Servings: 4 Servings
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, 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
Nutrition
Calories: 714kcal | Carbohydrates: 49g | Protein: 51g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 579mg | Potassium: 1573mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1452IU | Vitamin C: 119mg | Calcium: 463mg | Iron: 5mg
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