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Sheet Pan Garlic Parmesan Pork Chop Recipe Recipe
View more One Dish Recipes, Pork Recipes
Prep Time
10 min
Total Time
45 min
Yield
Serves 4
Sheet pan recipes are easy to make, and easy to clean. This recipe makes a complete dinner in about 45 minutes with a minimum of fuss. We use our boneless, butterflied pork chops for this recipe, and cut them in half to cook evenly. We think the flavors of the garlic parmesan seasoning are perfect with the pork, broccoli, and red potatoes, but you can substitute other veggies if you like. For video instructions, to help you see how to make this recipe, just click the play button. Get cooking and enjoy!
Ingredients
- 1 cup Panko Bread Crumbs
- 1 cup Parmesan Cheese (shredded)
- 1 Tbsp Kosher Salt
- 2 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Parsley Flakes
- 8 Red Potatoes (cut into 8ths)
- Olive Oil
- 2 LGCM Butterflied Pork Chops (can substitute other chops if desired)
- 1/4-1/3 lb Broccoli
Directions
Add the panko, parmesan, salt, pepper, garlic powder, and parsley flakes to a small mixing bowl and mix together.
Line a sheet pan with aluminum foil, and place the potatoes on one side. Drizzle olive oil over the top, and generously season with bread crumb mixture. Mix together so that all sides of the potatoes are covered. Place into an oven preheated to 375ºF and bake for 10 minutes.
Remove the sheet pan from the oven. Slice the butterflied pork chops in half, where the seam of the “butterfly” is located, so they are 2 flat chops. Add the pork chops to the pan. Season the top side with bread crumb mixture and lightly press the crumbs onto the chops. Drizzle olive oil on the broccoli, and season with bread crumbs, then add the broccoli to the pan. Return to the oven and bake for another 20 minutes at 375ºF. After 20 minutes, turn the broiler to high, and let cook for 5 minutes.
Remove from oven, and serve pork chops and veggies together. Enjoy!
5 Reviews for Sheet Pan Garlic Parmesan Pork Chop Recipe
This is a surprisingly easy, while delicious repast. The asparagus doesn’t need anywhere near as long in the oven as suggested, and I do recommend a meat thermometer. Remember that the pork will continue to cook when removed from the oven, so take it out just as it reaches pink in the center, or about 155 degrees. The mustard sauce is so simple but really adds a wonderful lift. One will greatly improve the asparagus if you take an extra minute and peel the trimmed stems with a vegetable peeler. All in all, the recipe is very good, and the amount of seasoning can be varied easily to fit individual taste. I suggest however that fresh minced garlic be used, as the taste is so dramatically more dynamic.
Tried this recipe tonight was very good easy and my husband loved it to
That’s great to hear, I’m so glad you enjoyed it!
This recipe looks delicious and I am making this tonight. I would like to know if you can send me the nutritional information for this recipe though. That would be greatly appreciated.
Hi Jen – I’m glad you found it so delicious looking. We do not have nutritional information for the recipe, but you can learn more about pork nutrition in general on the Pork Council’s website at: https://www.pork.org/nutrition/pork-nutrition/ Thanks!