Crispy Cheddar Pork Chops Sheet Pan Dinner
If you’re looking for another great sheet pan meal that you can whip up with ease to feed the family, then this Crispy Cheddar Pork Chops Sheet Pan Dinner recipe will do the trick.
I use bone-in thick pork chops that are coated with an eggy cheddar breadcrumb mix, ensuring that you get crispy pork chops, tender and juicy on the inside – just how I like them!
While I included brussels sprouts and sweet potato on the sheet pan, there’s nothing stopping you from adding your own favorite veggies to make this delicious meal!
RECIPE TIPS
- If you aren’t sure whether your pork chops are done, consider using a digital thermometer like this instant read thermometer to check that the internal temperature is 145F.
- Make sure that you don’t skip the 5-10 minute resting period of your pork chops as it helps to settle the pork juices back into the meat instead of it ending up on your plate.
- Flipping your chops halfway through the cooking process is essential for getting an equal crisp to both sides of your chops.
- Apart from adding a delicious crispy layer to your pork chops, the egg, breadcrumb and cheese coating acts to provide tender and juicy pork chops.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Crispy Cheddar Pork Chops Sheet Pan Dinner
- Preheat the oven to 425 degrees F. Prepare a large rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
- Salt and pepper the pork chops on each side.
- In a shallow dish, whisk together eggs and milk.
- In a separate dish, stir together the panko, cheese, and garlic powder.
- Dip the pork chops in the egg mixture on both sides. Allow excess to drip back into the dish.
- Transfer the pork chops to the panko mixture, pressing into the pork on both sides.
- Place pork chops in the center of the baking sheet.
- Combine brussel sprouts and sweet potatoes in a large bowl. Drizzle with olive oil. Toss to coat and season with salt and pepper as desired. Arrange the vegetables around the pork chops.
- Bake for 30 minutes, flipping the pork chops half way, or until internal temperature reaches 145 degrees. If the top of the pork chops is not crispy, turn on the broiler and watch carefully until the panko has browned.
- Allow pork chops to rest on the baking sheet for 5 to 10 minutes prior to serving to allow the juices to redistribute through the pork. Serve the pork chops with vegetables.
CAN I USE BONELESS PORK CHOPS INSTEAD?
- I’ve purposefully used bone-in thick pork chops that are at least 1 inch thick in order to retain that juicy, tenderness that you want from your meat. If you opt to use boneless or thin chops, you run the risk of your chops becoming tough. For this reason, I recommend that you stick with bone-in chops.
WHAT OTHER VEGETABLES CAN I ADD TO THE SHEET PAN?
- If you want to add alternative vegetables than what this recipe calls for, go ahead. Choose vegetables that you know your family will love the most.
- Just note though that different vegetables will have different cooking times from those that I’ve used. If you want to use vegetables that happen to cook faster than Brussels sprouts and sweet potato then it would be best to only add your veg half way through the cooking time to prevent them from overcooking or burning.
WHAT OTHER SIDES CAN I ADD TO THESE PORK CHOPS?
- If you feel like adding one or more extra side dishes to this pan sheet recipe, think of including dinner rolls, cornbread or a light side salad.
WHAT CAN I USE INSTEAD OF BREADCRUMBS?
- If you are following a low-carb or keto diet then the breadcrumb coating may not be suitable for you. A very sneaky way to get around this is to grind keto pork rinds in a food processor for great keto-friendly breadcrumbs!
Other Easy Sheet Pan Meals The Family Will Love
Crispy Cheddar Pork Chops Sheet Pan Dinner
Looking for another great sheet pan meal that you can whip up with ease? Then this Crispy Cheddar Pork Chops Sheet Pan Dinner if for you!
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 4 thick-cut bone-in pork chops
- Salt and pepper to taste
- 1 ½ cup panko breadcrumbs
- 1 ½ cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 2 eggs
- ¼ cup milk
- 1 pound brussel sprouts cleaned and halved
- 1 pound sweet potatoes peeled and cut into chunks
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 425 degrees. Prepare a large rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
- Salt and pepper the pork chops on each side.
- In a shallow dish, whisk together eggs and milk.
- In a separate dish, stir together the panko, cheese, and garlic powder.
- Dip the pork chops in the egg mixture on both sides. Allow excess to drip back into the dish.
- Transfer the pork chops to the panko mixture, pressing into the pork on both sides.
- Place pork chops in the center of the baking sheet.
- Combine brussel sprouts and sweet potatoes in a large bowl. Drizzle with olive oil. Toss to coat and season with salt and pepper as desired. Arrange the vegetables around the pork chops.
- Bake for 30 minutes, flipping the pork chops half way, or until internal temperature reaches 145 degrees. If the top of the pork chops is not crispy, turn on the broiler and watch carefully until the panko has browned.
- Allow pork chops to rest on the baking sheet for 5 to 10 minutes prior to serving to allow the juices to redistribute through the pork. Serve the pork chops with vegetables.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
I’m looking forward to making the lemon lush cake. I wonder how it would be with a graham cracker crust? Have you tried it before? I love lemon desserts.
I haven’t tried that yet, but I think that would be yummy!