Sheet Pan Breaded Pork Chops & Veggies
It’s officially back-to-school season and I don’t know about you, but our weeknights are already getting a little crazy. So, I’m excited to have some easy dinners I can throw together to keep everyone fed! My family loved this new Sheet Pan Breaded Pork Chops and Veggies dinner. You could even swap in some different veggies depending on your preferences. I served it with whole-grain wild rice, and it was a perfect accompaniment!
Plus, we switched up the leftovers into something super yummy. That means you could double this recipe on Day 1 and have something different and just as tasty the next night. Now, that’s my kind of meal! For the leftovers, we cut everything up into bite-sized pieces and mixed them into some creamy pasta (pictured). It was super delicious … highly recommend it!! Here are some more ways to reinvent leftovers.
Other Favorite Sheet Pan Dinners
When work and after-school activities have you scrambling at dinner time, sheet pan meals are the perfect solution to get a healthy dinner on the table. Below are some of our other favorite sheet pan recipes, and you can find more on our One Pot / Sheet Pan category page.
Sheet Pan Breaded Pork Chops & Veggies
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.
Servings: 4
- 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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Preheat the oven to 425 degrees F.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
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 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 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.
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