Sheet Pan Breaded Pork Chops & Veggies
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Sheet Pan Breaded Pork Chops & Veggies
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This easy Sheet Pan Breaded Pork Chops & Veggies recipe is perfect for busy weeknights. It pairs great with a side of whole-grain wild rice.
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Ingredients
- 1/4 cup whole-wheat flour
- 1 egg beaten
- 1/3 cup whole-wheat breadcrumbs
- 1/4 cup Parmesan Cheese freshly grated
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless thick pork chops about 1 1/2" thick
- 4 tablespoons olive oil divided
- 15 ounces cherry tomatoes (about a pint and a half)
- 2 zucchini (weighing a total of about 14 or 15 ounces), cut in half and then quartered into wedges
- 5 cloves garlic peeled and thinly sliced
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Instructions
- Preheat the oven to 425 degrees F.
- Put the flour in a shallow bowl and the beaten egg in another shallow bowl and set aside. In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, and salt and pepper until well combined.
- Now it's time to bread the pork chops. Make one of your hands the “wet hand” and the other one the “dry hand.” With your wet hand, toss the first pork chop into the flour. Use your dry hand to sprinkle the flour on top and rub it around until well coated. Now drop the meat in the egg and use your wet hand to coat it again. Lastly, use your wet hand to place it in the breadcrumb bowl and use your dry hand to make sure it's well coated.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Place the breaded pork chops in the pan and brown, 1 or 2 minutes per side. Place on a baking sheet when done.
- Nestle the cherry tomatoes and zucchini wedges around the pork chops. Sprinkle the sliced garlic on top, season the veggies with salt and pepper, and drizzle with the remaining 2 tablespoons of olive oil.
- Bake until the pork chops are just done all the way through (no longer pink in the middle—but do not overcook) and the veggies are tender when pierced with a fork, about 15 to 18 minutes (depending on the thickness of your pork chops). Great served with a side of wild rice.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Sheet Pan Breaded Pork Chops & Veggies Amount Per Serving Calories 471 Calories from Fat 243 % Daily Value* Fat 27g42%Saturated Fat 7g44%Trans Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 15gCholesterol 136mg45%Sodium 535mg23%Potassium 1067mg30%Carbohydrates 22g7%Fiber 4g17%Sugar 6g7%Protein 37g74% Vitamin A 853IU17%Vitamin C 45mg55%Calcium 138mg14%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 471
- Calories from Fat 243
- % Daily Value*
- Fat 27g
- 42%
- Saturated Fat 7g
- 44%
- Trans Fat 1g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 15g
- Cholesterol 136mg
- 45%
- Sodium 535mg
- 23%
- Potassium 1067mg
- 30%
- Carbohydrates 22g
- 7%
- Fiber 4g
- 17%
- Sugar 6g
- 7%
- Protein 37g
- 74%
- Vitamin A 853IU
- 17%
- Vitamin C 45mg
- 55%
- Calcium 138mg
- 14%
- Iron 3mg
- 17%
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