Sheet Pan Pork Chops

This all-in-one sheet pan dinner delivers juicy, golden pork chops, crispy Parmesan potatoes, and perfectly roasted broccoli all baked together for easy prep and minimal cleanup. Served with a creamy honey mustard sauce, it’s a simple yet flavor-packed meal your whole family will love.

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Ingredients

For the Potatoes:

• 1 lb Yukon Gold potatoes
• 5 Tbsp melted butter, divided
• ½ cup freshly grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Pinch of salt and pepper

For the Pork Chops:

• 4 boneless center-cut pork chops (about ¾ inch thick)
• ¼ cup all-purpose flour
• 1 large egg, whisked
• ⅓ cup Italian breadcrumbs
• ⅓ cup finely shredded Parmesan cheese
• ¼ tsp paprika
• 1½ tsp kosher salt
• ½ tsp garlic powder
• ⅛ tsp black pepper

For the Broccoli:

• 1 large head broccoli, cut into small florets
• ½ Tbsp olive oil
• Pinch of salt and pepper

For the Honey Mustard Sauce:

• ¼ cup honey
• ¼ cup Dijon mustard
• ¼ cup mayonnaise
• 1 tsp apple cider vinegar

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Instructions

1. Preheat and prepare the pan
   Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and lightly grease it with cooking spray.
2. Prepare the potatoes
   Scrub and wash the potatoes, then cut them in half. (Scoring the cut sides is optional but helps them crisp up nicely.)
   Make a foil packet for the potatoes and spray the inside with cooking spray. Add the potatoes, 3 tablespoons of melted butter, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Toss well to coat.
   Arrange the potatoes cut-side down in a single layer, drizzle with the remaining butter, and place the packet on the baking sheet. Bake for 10 minutes.
3. Prepare the pork chops
   Pat the pork chops dry with paper towels and season both sides with salt and pepper.
   Set up three shallow bowls: one with flour, one with the whisked egg, and one with a mixture of breadcrumbs, Parmesan, paprika, garlic powder, and salt.
   Dredge each pork chop in flour (shake off excess), dip into the egg, then coat in the breadcrumb mixture. Press extra crumbs on top for a crispier coating.
4. Prepare the broccoli
   In a medium bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
5. Assemble the sheet pan
   Remove the potatoes from the oven. If using, place a greased wire rack on the baking sheet for better air circulation. Arrange the breaded pork chops and foil packet of potatoes on top, then scatter the broccoli around the pork chops.
   (If your pan feels crowded, roast the broccoli on a separate sheet.)
6. Bake everything together
   Return to the oven and bake for 10–15 minutes, or until the potatoes are tender, the broccoli is crispy, and the pork chops reach an internal temperature of 145°F (63°C). Avoid overcooking to keep them juicy.
7. Make the honey mustard sauce
   In a small bowl, whisk together honey, Dijon mustard, mayonnaise, and apple cider vinegar until smooth.
8. Serve
   Serve the pork chops hot with roasted potatoes and broccoli, and drizzle or dip with the honey mustard sauce. Enjoy!

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Why You’ll Love This Recipe

• One pan, minimal cleanup — perfect for busy weeknights
• Crispy, cheesy potatoes and juicy pork chops baked to perfection
• Sweet and tangy honey mustard sauce adds irresistible flavor
• Balanced meal with protein, carbs, and veggies all in one pan
• Family-friendly and easy to customize

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Tips

• Don’t skip drying the pork chops: This helps the coating stick better and ensures a crisp crust.
• Use a wire rack: Lifting the pork chops allows air to circulate, preventing soggy bottoms.
• Check temperature early: Pork chops can dry out quickly; use a meat thermometer for accuracy.
• Cut broccoli evenly: Smaller florets cook faster and get crispier edges.
• Use freshly grated Parmesan: It melts better and adds richer flavor than pre-grated cheese.

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Variations and Substitutions

• Protein swap: Try chicken cutlets or turkey chops instead of pork.
• Veggie swap: Substitute broccoli with green beans, Brussels sprouts, or asparagus.
• Low-carb version: Replace potatoes with cauliflower florets or zucchini rounds.
• Spicy twist: Add chili flakes or cayenne pepper to the breadcrumb mixture.
• Gluten-free option: Use gluten-free breadcrumbs and flour.

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FAQs

Can I use bone-in pork chops?
Yes, just increase the baking time slightly until they reach 145°F internally.

Can I make this ahead of time?
You can bread the pork chops and prep the veggies a few hours ahead. Store covered in the fridge until ready to bake.

Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan gives a better melt and stronger flavor.

What if my potatoes need more time?
If the pork chops and broccoli are done but potatoes need a bit longer, remove the chops and veggies, then return the potatoes to the oven until tender.

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Serving and Suggestions

Serve these sheet pan pork chops with:

• A side of garlic bread or dinner rolls
• A crisp green salad or coleslaw
• Mashed sweet potatoes for extra comfort