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Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus recipe
4.9 from 99 votes

Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus recipe

This sheet pan meal features boneless pork chops topped with a crispy parmesan and panko crust, roasted alongside tender red potatoes and fresh asparagus. The garlic powder and black pepper in the crust add a savory touch, while olive oil helps create a golden finish. The method involves baking the pork chops and potatoes first, then adding asparagus partway through to ensure everything cooks evenly. This one-pan approach makes for easy cleanup and a balanced meal with protein and vegetables.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4 servings
Calories: 449 kcal
Course: Side Dish, Main Course, Dinner
Cuisine: American

Ingredients

  • 1 lb. red potatoes halved or quartered depending on their initial size, baby, cut into 1x1 inch chunks
  • 3 tbsp. olive oil divided
  • 1/2 cup Parmesan Cheese grated
  • 1/2 cup panko breadcrumbs
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper ground
  • 4 pork chops boneless, 1/2 inch thick, 1 pound total
  • 1 lb. asparagus not too thick, spears

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
  2. Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use your hands to mix the potatoes around in the oil until they are all completely covered. Push the potatoes to one side of the baking sheet.
  3. In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
  4. Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
  5. Trim the tough woody ends off of the asparagus spears (I typically take off 1 to 1 1/2 inches).
  6. Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
  7. Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.

Notes

  • Use boneless pork chops about 1/2 inch thick to avoid dryness.
  • Trim about 1 to 1 1/2 inches off woody asparagus ends before roasting.
  • Apply parmesan mixture evenly and press lightly onto pork chops for a crisp crust.
  • Drizzle olive oil over vegetables to help them roast evenly and develop color.
  • Use cooking spray on your baking sheet to prevent sticking and ease cleanup.

Nutrition Information

Serving 1portion = 1 pork chop & 1/4 of the veggies Calories 449kcal (22%) Carbohydrates 35g (12%) Protein 28.5g (57%) Fat 23g (35%) Saturated Fat 6.8g (34%) Sodium 551.5mg (23%) Fiber 4.3g (17%) Sugar 3.7g (7%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 449

% Daily Value*

Serving 1portion = 1 pork chop & 1/4 of the veggies
Calories 449kcal 22%
Carbohydrates 35g 12%
Protein 28.5g 57%
Fat 23g 35%
Saturated Fat 6.8g 34%
Sodium 551.5mg 23%
Fiber 4.3g 17%
Sugar 3.7g 7%

* Percent Daily Values are based on a 2,000 calorie diet.