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Sheet Pan Crusted Pork Chops
Course: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
25
minutes
Cook Mode
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Ingredients
1 lb brussel sprouts, halved
1 tbs olive oil
1/2 tbs brown sugar
1/2 tsp sage
1/2 tsp rosemary
dash salt and pepper
1 1/2 cup panko breadcrumbs
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp sage
2 tbs vegetable oil
1/4 cup milk
2 eggs
4 medium thick boneless pork chops
Directions
- In a bowl, add the brussel sprouts, brown sugar, olive oil, 1/2 tsp sage, 1/2 tsp rosemary and a dash of salt and pepper and set aside.
- Panko mix: In a bowl, panko breadcrumbs, salt and pepper, paprika, onion powder, garlic powder, 1/2 tsp sage, 1/2 tsp oregano, vegetable oil and mix well.
- Egg wash: 1/4 cup milk, 2 eggs and whisk together.
- Assembly: Place the pork chops in the egg wash, then in the panko mix. Use light pressure to completely cover with the mix.
- On a parchment paper lined sheet pan, place with some space between.
- Place the brussel sprouts around the pork.
- Bake at 425℉ for about 20 – 25 minutes flipping halfway through.
- For a little more crisp coating, broil for 1 – 2 minutes at the end.
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