Sheet Pan Pork Chops

My sheet pan pork chops are parmesan crusted, served with roasted Yukon gold potatoes and crispy broccoli. It's a flavorful, hearty meal that everyone always loves. And you can't skip out on the honey mustard sauce; it is so delicious for dunking!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 811kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

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.
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
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.
pinch of salt and pepper, 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
Toss the broccoli with olive oil, salt and pepper.
1 large head broccoli, chopped into small florets, 1/2 Tbsp. olive oil, pinch of 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!
1/4 cup honey, 1/4 cup Dijon mustard, 1/4 cup Mayonnaise, 1 tsp. apple cider vinegar

Video

Notes

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.

Nutrition