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.