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:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
- 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.
- 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.
- 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.
- 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?