Cheddar Crusted Sheet Pan Pork Chops with Roasted Brussels Sprouts & Potatoes: Your Ultimate One-Pan Dinner!
Product links may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Discover the joy of a truly effortless yet elegant meal with our Cheddar Crusted Sheet Pan Pork Chops. This divine recipe transforms ordinary pork chops into a culinary delight, featuring a golden, crispy panko and cheddar crust, all while baking alongside perfectly tender-crisp Brussels sprouts and golden potatoes on a single sheet pan. It’s the ideal solution for a busy weeknight, a relaxed Sunday dinner, or a charming dish for your next family gathering. Prepare to impress without the stress of extensive cleanup!
The magic of sheet pan dinners lies in their unparalleled convenience. Imagine a world where gourmet flavors don’t demand a stack of dirty pots and pans. That’s precisely what this recipe offers. While it requires a minimal amount of prep work upfront to bread the pork chops and chop the vegetables, the cooking process is largely hands-off, and the cleanup is refreshingly simple. Spend less time in the kitchen scrubbing dishes and more time enjoying delicious, wholesome food and good company with this all-in-one masterpiece. It’s the kind of meal that feels fancy but is surprisingly easy, making it perfect for any occasion.
Why You’ll Love This Easy One-Pan Pork Chop Dinner
There’s a reason sheet pan meals have become a staple in countless homes: they simplify dinner without compromising on flavor or nutrition. This particular recipe takes convenience to the next level with its irresistible cheddar crust. You’ll adore the tender, juicy pork chops encased in a savory, crunchy coating, beautifully complemented by perfectly roasted vegetables that absorb all the delicious pan drippings. It’s a wholesome, balanced meal that’s packed with taste and surprisingly easy to execute, making it a fantastic addition to your regular meal rotation.
- Effortless Cleanup: Consolidating all your cooking onto one sheet pan means significantly fewer dishes to wash, saving you valuable time after dinner.
- Complete Meal in One: With protein (pork chops) and vibrant vegetables (Brussels sprouts and potatoes) cooking together, you get a full, balanced meal without needing to prepare multiple side dishes.
- Irresistible Flavor & Texture: The cheesy panko crust provides an amazing crispy texture and a rich, savory depth that pairs perfectly with the succulent pork, while the roasted vegetables add sweetness and earthiness.
- Weeknight Friendly: With quick prep and mostly hands-off baking, this recipe is perfectly suited for busy evenings when you crave a homemade meal without the hassle.
- Highly Customizable: Easily swap out vegetables like broccoli or sweet potatoes, or adjust the seasonings to fit your family’s preferences and what you have on hand.
- Impressive Yet Simple: This dish looks and tastes fancy enough to serve to guests, yet it is incredibly easy to prepare, allowing you to enjoy your company without stress.
How to Make Perfect Cheddar Crusted Sheet Pan Pork Chops
Crafting these delectable sheet pan pork chops is a straightforward process, designed for maximum flavor with minimal fuss. The key steps involve preparing your pork chops with their signature cheddar crust and arranging your chosen vegetables on the same pan for simultaneous roasting, ensuring every component cooks to perfection.
Begin by setting up your breading station. You’ll need two shallow bowls. In the first, whisk together the milk and eggs until they are thoroughly combined; this liquid mixture will act as the perfect binder for your crust. In the second bowl, combine the panko breadcrumbs with the finely shredded cheddar cheese and your chosen seasonings. A blend of Italian seasoning, onion powder, and garlic powder works wonders, creating a fragrant and savory coating that truly elevates the pork. Don’t forget to add a generous pinch of salt and pepper to this mixture to ensure every bite is seasoned perfectly. For streamlined prep, I find that sturdy, generously sized glass bowls make the breading process much easier and cleaner, minimizing mess.
Next, ensure your boneless, medium-thick pork chops are patted thoroughly dry with paper towels – this is crucial for a crispy crust. Then, season them lightly with a little extra salt and pepper directly before breading. One by one, dip each pork chop into the egg mixture, allowing any excess liquid to drip off. Immediately transfer it to the panko and cheese mixture, pressing firmly on both sides to ensure the crust adheres completely and evenly. This generous coating is what gives the pork chops their incredible crunch and irresistible cheesy flavor. Lay the coated pork chops onto your greased sheet pan, making sure they are not overcrowded, which is essential for achieving even crisping. If your pan seems too full, use two sheet pans to give everything enough space.
Preparing Your Perfectly Roasted Vegetables
While the pork chops are ready for baking, it’s time to prepare your accompanying vegetables. For this recipe, we’re using fresh Brussels sprouts and baby golden potatoes, which roast beautifully and complement the pork exceptionally well. Chop your baby golden potatoes into roughly 1-inch pieces; this uniform size ensures they cook evenly and become tender by the time the pork chops are done. For the Brussels sprouts, refer to our detailed trimming guide below to get them perfectly ready for roasting.
Place the chopped potatoes and halved Brussels sprouts in a separate medium-sized bowl. Drizzle them generously with olive oil, then season with salt and freshly ground black pepper. Toss everything well to ensure all the vegetables are evenly coated. This simple seasoning allows their natural flavors to shine through beautifully once roasted. Once seasoned, arrange them around the pork chops on the same sheet pan. Ensure there’s a little space between each piece of vegetable and the pork chops; this promotes roasting and caramelization rather than steaming, leading to those desirable crispy, golden edges on your vegetables.
Baking to Golden Perfection
With everything beautifully arranged on your sheet pan, it’s time for the oven. Preheat your oven to 425°F (220°C) to ensure a hot start that will immediately begin to crisp the crust and tenderize the vegetables. Bake for approximately 30-35 minutes. About halfway through the cooking time (around 16 minutes), carefully flip the pork chops to ensure both sides of the cheddar crust become golden brown and deliciously crispy. Simultaneously, give the vegetables a good stir and turn them over to ensure they roast evenly on all sides, developing that wonderful caramelized flavor.
Continue baking until the pork chops reach an internal temperature of 145°F (63°C). You can easily check this with a reliable meat thermometer inserted into the thickest part of the chop, avoiding the bone. Once they hit this mark, they are perfectly cooked, tender, and incredibly juicy. Allow the pork to rest for a few minutes before serving to re-distribute and lock in those delicious juices, resulting in an even more succulent bite. The vegetables should be tender with slightly charred, crispy edges. Serve immediately and savor every bite of this complete, flavor-packed meal!
For consistently excellent results with all my sheet pan meals, I highly recommend using quality sheet pans. These sheet pans are a personal favorite; they’re incredibly durable, resist warping, and ensure everything cooks super evenly, preventing hot spots and uneven browning for perfect results every time.
How to Trim and Clean Brussels Sprouts for Roasting
Brussels sprouts are a fantastic and versatile vegetable, packed with nutrients and offering a delightful flavor and texture when prepared correctly. If you’ve never made Brussels sprouts at home before, you might be a little confused about what to do with a bunch of these tiny cabbages! Don’t worry – preparing them for roasting is incredibly simple once you know the basic steps. Proper preparation ensures they roast beautifully, offering a tender interior and slightly crispy, caramelized outer leaves.
First, always start by washing your Brussels sprouts thoroughly under cold running water. This helps remove any dirt, dust, or potential pesticide residues that might be clinging to the outer leaves. As you wash them, it’s a good practice to inspect each sprout. Gently pull off any loose, discolored, or heavily damaged outer leaves. It’s common for some leaves to have small black spots; a couple won’t hurt the taste or quality, but remove any that are heavily discolored, wilted, or overly bruised.
Next, using a small, sharp paring knife, trim a small portion off the very end of each stem. You want to remove just enough so that the stem looks fresh and clean, but not so much that the sprout’s leaves begin to fall apart. Finally, cut each trimmed Brussels sprout in half lengthwise through the stem. This exposes more surface area to the heat of the oven, allowing them to roast more evenly, brown nicely, and absorb more flavor from your seasonings and the pan drippings. The halved sprouts will resemble small, intricate brains, perfectly ready to absorb your olive oil, salt, and pepper, and transform into a savory and slightly sweet side dish. Now they are perfectly prepped and ready to be seasoned and baked alongside your cheddar crusted pork chops and potatoes!
Tips for the Crispiest Cheddar Crust
Achieving that perfectly golden, crunchy, and savory cheddar crust on your pork chops is paramount to this recipe’s success. Here are a few expert tips to ensure your crust is nothing short of amazing and stands out with every bite:
- Pat Pork Chops Thoroughly Dry: This cannot be stressed enough! Before dipping them in the egg mixture, ensure your pork chops are completely and thoroughly patted dry with paper towels. Any excess moisture on the surface of the meat will create steam, preventing the breading from sticking properly and resulting in a soggy, rather than crispy, crust.
- Press Firmly During Coating: When coating the pork chops in the panko and cheese mixture, don’t just lightly roll them. Instead, press the mixture firmly onto both sides of the pork chop. This helps to create a thick, even layer of breading that will adhere securely and form that delightful crispy shell during baking.
- Don’t Overcrowd the Pan: Air circulation is key for crispiness. Give your pork chops and vegetables ample space on the sheet pan. If they’re too close together, the moisture released during cooking will create steam, causing everything to steam instead of roast, leading to a less crispy crust and softer, less caramelized vegetables. If necessary, use two sheet pans to ensure everything has enough room.
- Maintain a High Oven Temperature: The specified 425°F (220°C) temperature is crucial for crisping up the panko breadcrumbs and melting the cheddar cheese into a golden, delicious shell. Resist the urge to lower the temperature, as a cooler oven will result in a less crispy crust.
- Flip Halfway Through Baking: Flipping the pork chops halfway through the baking time ensures that both sides of the cheddar crust get direct heat exposure, promoting even browning and maximum crunch. This also allows the bottom side to crisp up beautifully.
Serving Suggestions & Customization for Your Meal
This Cheddar Crusted Sheet Pan Pork Chop meal is designed to be a complete dinner on its own, offering a perfect balance of protein and roasted vegetables in one convenient dish. However, you can easily elevate it further or customize it to your liking based on your preferences or what you have available in your kitchen.
- Add a Fresh Element: To brighten the meal, consider serving it with a simple side salad dressed with a light vinaigrette. A sprinkle of fresh chopped parsley or chives over the finished dish just before serving can also add a refreshing burst of color and herbaceous flavor, contrasting beautifully with the richness of the pork.
- Complement with a Sauce: While delicious on its own, a dollop of homemade or store-bought applesauce can offer a classic, sweet-tart accompaniment to the pork. Alternatively, a drizzle of a creamy herb sauce, a tangy Dijon mustard sauce, or even a vibrant pesto could add an extra layer of complexity.
- Explore Other Vegetable Ideas: Feel free to experiment with other quick-roasting vegetables based on the season or your personal taste. Great alternatives include chopped broccoli florets, cauliflower, bell peppers (any color), zucchini, asparagus spears, or even chunks of sweet potato or butternut squash. Just ensure all vegetables are cut to a similar size to allow for even cooking times.
- Spice It Up: If you enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to your panko and cheese mixture for a spicy cheddar crust that provides a delightful kick. You could also sprinkle a dash of smoked paprika for an added depth of flavor.
More Easy Sheet Pan Dinners to Try
If you’ve fallen in love with the unparalleled convenience, minimal cleanup, and incredible deliciousness of sheet pan meals, you’re in luck! The world of one-pan wonders is vast and full of possibilities for quick and easy dinners that rely on the magic of a single baking sheet. These recipes are perfect for busy evenings when you want a homemade, wholesome meal without the fuss, or for meal prepping healthy options. Explore some of my other favorite sheet pan creations and expand your repertoire:
- Sheet Pan Sweet and Sour Meatballs with Vegetables: A flavorful and vibrant meal featuring juicy meatballs tossed in a tangy-sweet sauce, baked alongside crisp-tender bell peppers and pineapple chunks for an irresistible combination.
- Sheet Pan BBQ Chicken with Corn and Potato Wedges: A comforting and hearty dish, perfect for a family dinner, combining tender BBQ-glazed chicken with smoky corn and perfectly roasted potato wedges, all cooked on one pan.
- Savory Beef and Broccoli Sheet Pan: A quick, healthy, and incredibly satisfying alternative to takeout, featuring tender, marinated beef strips and perfectly roasted broccoli florets, creating a delicious and easy Asian-inspired meal.
Cheddar Crusted Sheet Pan Pork Chops
Pin Recipe
Comment
Print Recipe
Ingredients
- 2 eggs
- ¼ cup milk
- 1.5 cups Panko breadcrumbs
- 1.5 cups shredded cheddar cheese
- ½ Tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper, to taste
- 4-5 boneless medium thick pork chops
- 1 lb Brussel sprouts
- 1 lb baby golden potatoes
- salt and pepper, to taste
- 1 tbs olive oil
Instructions
- Preheat oven to 425 degrees F (220°C).
- Spray a large, rimmed baking sheet with nonstick spray or lightly grease with olive oil to prevent sticking.
- To a small bowl, add the egg and milk. Whisk thoroughly until well combined. This will be your wet mixture for breading.
- In a separate small bowl, combine the Panko breadcrumbs, shredded cheddar cheese, Italian seasoning, onion powder, garlic powder, and a generous pinch of salt and pepper. Whisk to ensure all ingredients are evenly distributed, creating your dry breading mixture.
- Pat pork chops dry with paper towels to remove excess moisture, then sprinkle lightly with salt and pepper on both sides for initial seasoning.
- Dip each pork chop into the egg mixture, allowing any excess to drip off. Then, generously coat it in the Panko and cheese mixture, pressing firmly to ensure the crust adheres well to all surfaces. Place each coated pork chop onto the prepared sheet pan, ensuring to leave some space between them for optimal crisping.
- Trim and clean the Brussels sprouts as described in the “How to Trim and Clean Brussels Sprouts” section, then cut them in half lengthwise. Dice the baby golden potatoes into approximately 1-inch pieces to ensure even cooking.
- Place the prepared Brussels sprouts and potatoes into a medium-size bowl. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Toss to coat evenly. Arrange the seasoned vegetables on the sheet pan around the pork chops, making sure not to overcrowd the pan.
- Bake for 16 minutes. Then, carefully flip the pork chops to brown the other side of the crust and toss the potatoes and Brussels sprouts to ensure even roasting and caramelization. Continue baking for an additional 16 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C), and the vegetables are tender with lightly charred, crispy edges. Serve immediately and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.