Boneless Pork Chops

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If you want to make a Parmesan Crusted Boneless Pork Chop Sheet Pan Dinner, here’s a great recipe to follow. It’s similar to the chicken version but adapted for pork chops:

Parmesan Crusted Boneless Pork Chop Sheet Pan Dinner

Ingredients:

  • Pork Chops:
  • 4 boneless pork chops, about 1 inch thick
  • 1 cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 egg, beaten
  • Vegetables:
  • 1 lb baby potatoes, halved
  • 2 cups Brussels sprouts, halved
  • 1 large carrot, sliced into rounds
  • 1 tbsp olive oil
  • Salt, pepper, and garlic powder to taste
  • Optional: fresh rosemary or thyme for added flavor

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
  2. Prepare Pork Chops:
  • In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
  • Dip each pork chop into the beaten egg, then press it into the Parmesan mixture, making sure to coat both sides thoroughly.
  • Place the coated pork chops on one side of the sheet pan.
  1. Prepare Vegetables:
  • In a large bowl, toss the potatoes, Brussels sprouts, and carrots with olive oil, salt, pepper, and garlic powder. Optionally, add fresh rosemary or thyme for extra flavor.
  • Spread the vegetables in a single layer on the other half of the sheet pan.
  1. Bake:
  • Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through (internal temperature of 145°F) and the vegetables are tender and lightly golden. If needed, you can broil the pork chops for the last 2 minutes for extra crispiness.
  1. Serve: Let the pork chops rest for a few minutes before serving. Serve alongside the roasted vegetables.

Enjoy your Parmesan Crusted Boneless Pork Chop Sheet Pan Dinner!

Would you like suggestions for side sauces or additional flavor options?

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