Recipe: Crispy, Cheesy Sheet Pan Pork Chops

Recipe: Crispy, Cheesy Sheet Pan Pork Chops

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Kelli Foster
May 22, 2017
(Image credit: Jean Schwarzwalder)

If pork chops are a regular player in your meal plan rotation, you're going to love this dinner. It's a fancied-up throwback inspired by the Shake'N Bake pork chops of the '80s and '90s. This version gets an upgrade from panko in place of regular breadcrumbs, plus the addition of grated Parmesan. Along with smoky spices and a hit of garlic, these sheet pan pork chops are an easy way to bring an old friend back to the dinner table with a few new tricks.

A Wire Rack for a Crispier Breadcrumb Coating

The key to getting the crispiest, crunchiest breadcrumb coating every time is to cook the pork chops on a wire rack placed over the sheet pan. Setting the chops directly on the sheet pan creates steamy spots where moisture collects, ultimately softening the breadcrumbs. Using a wire rack allows the air to circulate over all sides of the chops, toasting the tops and bottoms just right.

5 Recipes for Fast and Fancy Weeknight Dinners

Embrace fast-and-fancy dinners and your meal plan will never be the same again. This week we're sharing five recipes that teach you the magic of everyday fast-and-fancy meals. These dinners are impressive and feel a little more special than your standard weeknight fare, yet are quick and easy enough to pull together any night of the week.

(Image credit: Jean Schwarzwalder)

Crispy, Cheesy Sheet Pan Pork Chops

Serves 4

Cooking spray
1 cup panko breadcrumbs
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon garlic powder (no salt)
1/2 teaspoon ground paprika
4 tablespoons olive oil, divided
2 large eggs
1 pound broccoli, trimmed and cut into 1-inch florets
1 1/2 teaspoons kosher salt, divided
4 (3/4-inch-thick) bone-in pork chops (about 8 ounces each)
1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven as it is heating. Coat a wire rack that fits in the baking sheet with cooking spray; set aside.

Place the panko, Parmesan, garlic powder, and paprika in a wide, shallow bowl and stir to combine. Pour in 3 tablespoons of the oil and stir to evenly coat the panko; set aside. Place the eggs in a second wide, shallow bowl and beat to combine; set aside.

Place the broccoli, remaining 1 tablespoon oil, and 1/2 teaspoon of the salt in a large bowl and toss to combine. Carefully remove the hot baking sheet from the oven. Transfer the broccoli to the baking sheet and arrange in a single layer around the perimeter of the pan. Set the wire rack on top, nudging the vegetables aside as needed so the rack lies flat and even.

Season the pork chops on both sides with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Dip each pork chop one at a time in the egg, then dredge completely in the panko mixture, pressing so that the panko sticks. Place on the wire rack.

Bake for 10 minutes. Flip the pork chops and broccoli. Bake until the panko is golden-brown and the internal temperature of the pork chops registers 145°F, 10 to 12 minutes more.

Recipe Notes

  • Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days.
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