The Sheet Pan Series: Pretty Perfect Pork Chops

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It’s becoming clear to me. Every time I purchase something new for my kitchen I become a little obsessed with it. This week, it’s something as simple as a sheet pan! Believe it or not, something as simple as a sheet pan inspired me to make a slew of delicious meals. My reasoning for this seemingly basic purchase came down to size. My former baking sheet was pathetically small. I’ve had the same baking sheet since college. It’s probably barely 13 x 9 and any time I tried to make a sheet pan meal I’d have to divide the recipe between my tiny baking sheet and my glass baking dish. It was definitely time to upgrade.

The new baking sheet I purchased fits perfectly in my oven. There’s so much more space! Naturally, I had to bust out the perfect all in one meal for what would hopefully be the first of many! It’s been ages since I’ve made pork chops. I had a minor grudge against the cut of meat because I felt that I had them way too much as a child. In hindsight, that probably was untrue and today I’d give anything for my Dad’s smothered pork chops. Regardless of my past with pork, I was chomping at the bit to try these Sheet Pan Cheddar Pork Chops with Brussel Sprouts and Red Potatoes. The idea of crispy cheesy pork chops and two sides speaks to my love of quick one-dish meals. Recipes like this are perfect for busy night and the cheesy flavor the pork packs a potent punch!

I’m confident my so-called grudge with pork chops has subsided and most importantly my love affair with my extra large sheet pan is just beginning. Making an entire meal in one swoop is such a time saver and really brings me so much joy. The chops were a bit of a challenge to cook, due to having such a thick cut, but the flavor outshined the fact that a couple of the pork chops were a touch drier than I would have preferred. Best believe there will be more quick and easy sheet pan meals in the future. Stay tuned!

Sheet Pan Cheddar Pork Chops

What You Need:

4 bone-in thick cut pork chops, (boneless works too)
salt and pepper
2 eggs
¼ cup milk
2 cups panko
2-3 cups cheddar cheese, shredded
2 Tbsp. Italian Seasoning
2 tsp. garlic powder
1 lb. Brussels Sprouts, cut in half
1 lb. baby potatoes, I used both red and gold potatoes, quartered
salt and pepper
2 Tbsp. garlic, minced
2 to 3 Tbsp. olive oil

Instructions:
Click here to Cook With Me!

Preheat your oven to 425 degrees.
Line sheet pan with foil and spray with cooking spray. Set aside
In a shallow dish, whisk together egg and milk.
In another shallow dish add panko, cheddar cheese, Italian seasoning, and garlic powder.
Salt and pepper the pork chop to taste and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
In a large bowl add the brussels sprouts and potatoes. Salt and pepper and toss with the olive oil and garlic. Lay them next to the pork on the sheet pan.
Lay the pork chops, brussel sprouts and potatoes on the sheet pan.
Bake for 15 minutes, then flip the pork over, add a little more cheese on top of the pork and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees.
Serve and enjoy!

Cook With Me:

Preheat your oven to 425 degrees.
Line sheet pan with foil and spray with cooking spray. Set aside
In a shallow dish, whisk together egg and milk.
In another shallow dish add panko, cheddar cheese, Italian seasoning, and garlic powder.
Salt and pepper the pork chop to taste and dredge them in the egg mixture and then coat them in the panko mixture.
In a large bowl add the brussels sprouts and potatoes. Salt and pepper and toss with the olive oil and garlic.
Lay the pork chops, brussel sprouts and potatoes on the sheet pan.
Bake for 15 minutes, then flip the pork over, add a little more cheese on top of the pork and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees.
Serve and enjoy!