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The perfect pork chop is crisp on the outside and juicy and tender on the inside and my Sheet Pan Pork Chops fit that description.
Served with Parmesan roasted Yukon gold potatoes, fresh broccoli, and a sweet and tangy mustard sauce to create a complete, hearty meal that you will enjoy taking credit for.
So go ahead, be a hero tonight with this flavorful meal. It all comes together in 45 minutes! It’s simple, easy, nutritious, delicious and these lean, boneless pork chops make the perfect center piece on your dinner table.
I love mixing fresh Parmesan cheese with Italian breadcrumbs to create a crispy outside that gives way a tender pork chop bursting with juiciness and so much flavor.
But my favorite secret weapon is the sweet and tangy honey mustard sauce. It’s only 4 ingredients! I love it so much that I just don’t drizzle the sauce, I dunk every bite of pork chop and every Parmesan potato into this amazing sauce. Table manners aside, get ready for everyone to be dunking!
Reasons Why You Will Love My Sheet Pan Pork Chops
- No pots, no extra pans, just one sheet pan and dinner is ready. (Just a few bowls for some prep!)
- Busy work days need a hearty meal, and one that quickly comes together. My Sheet Pan Pork Chops definitely saves the day.
- There is so much flavor with this meal that you will be making it again and again.
- It’s made with common, everyday ingredients that you are sure to have in the pantry.
- The honey mustard sauce is amazing and compliments the flavor of the pork chops and roasted potatoes.
- Pork chops: I like a thicker cut. The thinner cuts will cook faster and you will need to adjust your cook time for the potatoes and broccoli.
- Flour: All-Purpose flour is my go to flour, and make sure that you just do a light dusting. A coating of flour that is too thick will make the breading fall off in the cooking process.
- Egg: Don’t let the pork chops sit in the egg. Just a quick dunk to moisten the flour.
- Italian breadcrumbs: the garlic, oregano, basil, and parsley flavors compliment the crispy outside of the pork chops.
- Parmesan cheese: brings a buttery, sweet and nutty essence to the breadcrumb coating.
- Yukon gold potatoes: lend a more buttery flavor and less fluffy texture to the roasted potato.
- Broccoli: just the perfect bite sized pieces round out this sheet pan dinner.
- Honey: adds the sweetness to the sauce
- Dijon mustard: I like using dijon to get the tangy flavor
- Mayonnaise: this helps make the sauce creamy
- Apple cider vinegar: helps balance out the tangy flavor of the mustard
Step by Step Directions
- Toss the potatoes in melted butter, Parmesan and seasonings.
- Place on foil and roast in the oven while you prep the pork chops.
- Set up dredging station: flour, egg, breadcrumb.
- Dunk pork chops in flour first, shake off excess, then in the egg, and lastly in the breadcrumb mixture.
- Toss broccoli with seasonings.
- Place pork chops and broccoli on sheet pan and bake 10-15 minutes.
- Enjoy with the honey mustard sauce.
Expert Tips and Variations
- Substitute other fresh, green vegetables for the broccoli. Brussels sprouts, asparagus, or green beans. You may need to adjust your cook time or bake them on a separate sheet pan if you make substitutions.
- Make sure you flip the pork chops half way through their cook time. Do this to make sure both sides are crisp.
- I always use a meat thermometer to make certain that the internal temperature of the pork is 145 degrees F. To keep the pork chops moist, keep an eye on the temperature so that you do not overcook them.
- For an extra crispy pork chop and extra crispy parmesan potatoes place a wire rack on the sheet pan. This allows air to circulate around the chops and the potatoes for extra crispiness.
- Since pork chops are so lean, I season the chops with salt and pepper before dredging in flour.
What can I do to keep the outside of my pork chops crispy?
I always dredge the chops lightly in flour before dipping in the egg. The flour helps the egg stick to the chop, and the egg helps the breadcrumbs stick.
Why are my pork chops always dry?
Since pork chops are a lean meat, they are quick-cooking, and often times over cooked. Even if they are overcooked by a minute or two they are quick to dry out and be less tender and flavorful.
Why does the breading fall off of my pork chops?
Make sure that you dry the pork chops with a paper towel before dredging in flour. If you don’t try them, too much moisture will make the breading fall off.
Can I substitute bone-in for boneless pork chops?
Yes you can. Just remember that bone-in pork chops tend to cook just a bit quicker, and therefor you will need to adjust the cook time for the potatoes.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
For the potatoes
- 1 lb. Yukon gold potatoes
- 5 Tbsp. melted butter, divided
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasonings
- pinch of salt and pepper
For the pork chops
- 4 center cut pork chops, boneless (about 3/4 inch thick)
- 1/4 cup all purpose flour
- 1 large egg, whisked
- 1/3 cup Italian breadcrumbs
- 1/3 cup finely shredded Parmesan cheese
- 1/4 tsp. paprika
- 1 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/8 tsp. black pepper
For the broccoli
- 1 large head broccoli, chopped into small florets
- 1/2 Tbsp. olive oil
- pinch of salt and pepper
For the honey mustard sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup Mayonnaise
- 1 tsp. apple cider vinegar
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 425°F.
- Line a baking sheet with foil and lightly grease with cooking spray.
- Prep the potatoes first: Scrub and wash the potatoes. Cut the potatoes in half and score the potatoes. (Scoring is optional, I just think it's fun! See video for more guidance). Make a foil packet for the potatoes and spray with cooking spray. Add the potatoes to the foil packet. Add 3 tbsp. melted butter, the Parmesan cheese, and seasonings. Toss the potatoes so they're coated. Flip the potatoes scored side down in a single layer. Pour the remaining butter on top. Place in the oven for 10 minutes.
- Meanwhile, prep the pork chops: pat the pork chops dry with a paper towel. Season both sides of the pork chops with salt and pepper. Set up the dredging station: Add flour to one bowl. Add the egg to a second shallow bowl. Add breadcrumbs, cheese and seasonings to the last shallow bowl. Dunk pork chop in flour, shake excess off. Then dunk in the egg. Then in Parmesan breadcrumb mixture. Repeat with remaining pork chops. Press any extra breadcrumb mixture on top of the pork chops.
- Toss the broccoli with olive oil, salt and pepper.
- Pro tip: you can line the sheet pan with foil and with a greased wire rack on top. Then place the pork chops and foil packet potatoes on top. This allows air to circulate around the chops and the potatoes so the bottom of the pork chops don't get soggy.
- Remove the potatoes from the oven so you can place the pork chops on the baking sheet and then sprinkle the broccoli florets all around the pork chops. (If you feel like you're running out of space, you can roast the broccoli on separate sheet pan).
- Bake everything for another 10-15 minutes, until the potatoes are tender, broccoli is crispy and the pork chops have an internal temp of 145°F in the center. Careful not to over cook the pork chops, or they will be dry.
- Whisk together the ingredients for the honey mustard sauce and serve alongside the pork chops. Enjoy!
- Substitute other vegetables for the broccoli: Brussels sprouts, asparagus, or green beans. I recommend baking them on a separate sheet pan if you make substitutions with a vegetable that will take longer to cook.
- For an extra crispy pork chop and extra crispy parmesan potatoes place a wire rack on the sheet pan then place the pork chops and foil packet potatoes on top. This allows air to circulate around the chops and the potatoes for extra crispiness.
- I always use a meat thermometer to make certain that the internal temperature of the pork is 145°F. To keep the pork chops moist, keep an eye on the temperature so that you do not overcook them.
- If your potatoes stick to the foil, they need more butter to prevent them from sticking.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.