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Sheet Pan Breaded Pork Chops & Veggies ⋆ 100 Days of Actual Meals


This simple Sheet Pan Breaded Pork Chops & Veggies recipe is ideal for busy weeknights. It pairs nice with a facet of whole-grain wild rice.

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It’s formally back-to-school season and I don’t find out about you, however our weeknights are already getting a bit loopy. So, I’m excited to have some simple dinners I can throw collectively to maintain everybody fed! My household beloved this new Sheet Pan Breaded Pork Chops and Veggies dinner. You would even swap in some totally different veggies relying in your preferences. I served it with whole-grain wild rice, and it was an ideal accompaniment!

Breaded pork chops with zucchini and grape tomatoes on a baking sheet.

Plus, we switched up the leftovers into one thing tremendous yummy. Meaning you may double this recipe on Day 1 and have one thing totally different and simply as tasty the following evening. Now, that’s my sort of meal! For the leftovers, we minimize every thing up into bite-sized items and combined them into some creamy pasta (pictured). It was tremendous scrumptious … extremely suggest it!! Listed here are some extra methods to reinvent leftovers.

Pasta with leftover breaded pork chops and veggies sprinkled with cheese on top in a bowl.

Different Favourite Sheet Pan Dinners

When work and after-school actions have you ever scrambling at supper time, sheet pan meals are the proper resolution to get a wholesome dinner on the desk. Beneath are a few of our different favourite sheet pan recipes, and you could find extra on our One Pot / Sheet Pan class web page.

Sheet Pan Breaded Pork and Veggies on 100 Days of Real Food

Sheet Pan Breaded Pork Chops & Veggies

This simple Sheet Pan Breaded Pork Chops & Veggies recipe is ideal for busy weeknights. It pairs nice with a facet of whole-grain wild rice.

Prep Time: 10 minutes

Prepare dinner Time: 20 minutes

Whole Time: 30 minutes

Print Recipe

Servings: 4

  • 1/4 cup whole-wheat flour
  • 1 egg overwhelmed
  • 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 (a few pint and a half)
  • 2 zucchini (weighing a complete of about 14 or 15 ounces), minimize in half after which quartered into wedges
  • 5 cloves garlic peeled and thinly sliced
  • Preheat the oven to 425 levels F.

  • Put the flour in a shallow bowl and the overwhelmed egg in one other shallow bowl and put aside. In a 3rd shallow bowl, combine collectively the breadcrumbs, Parmesan cheese, Italian seasoning, and salt and pepper till nicely mixed.

  • Now it is time to bread the pork chops. Make certainly one of your arms the “moist hand” and the opposite one the “dry hand.” Along with your moist hand, toss the primary pork chop into the flour. Use your dry hand to sprinkle the flour on high and rub it round till nicely coated. Now drop the meat within the egg and use your moist hand to coat it once more. Lastly, use your moist hand to put it within the breadcrumb bowl and use your dry hand to verify it is nicely coated.

  • Warmth 2 tablespoons of the olive oil in a big skillet over medium-high warmth. Place the breaded pork chops within the pan and brown, 1 or 2 minutes per facet. Place on a baking sheet when completed.
  • Nestle the cherry tomatoes and zucchini wedges across the pork chops. Sprinkle the sliced garlic on high, season the veggies with salt and pepper, and drizzle with the remaining 2 tablespoons of olive oil.

  • Bake till the pork chops are simply completed right through (not pink within the center—however don’t overcook) and the veggies are tender when pierced with a fork, about 15 to 18 minutes (relying on the thickness of your pork chops). Nice served with a facet of untamed rice.

We suggest natural elements when possible.

Vitamin Information

Vitamin Information

Sheet Pan Breaded Pork Chops & Veggies

Quantity Per Serving

Energy 471
Energy from Fats 243

% Each day Worth*

Fats 27g42%

Saturated Fats 7g44%

Trans Fats 1g

Polyunsaturated Fats 3g

Monounsaturated Fats 15g

Ldl cholesterol 136mg45%

Sodium 535mg23%

Potassium 1067mg30%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 6g7%

Protein 37g74%

Vitamin A 853IU17%

Vitamin C 45mg55%

Calcium 138mg14%

Iron 3mg17%

* % Each day Values are primarily based on a 2000 calorie eating regimen.

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