Crispy, Cheesy Sheet Pan Pork Chops

(from castro15’s recipe box)

Categories: Pork


  • 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


  1. 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.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

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