Easy Sheet Pan Breaded Pork Chops
Ingredients
The pork chops
-
4
pieces
boneless thick pork chops
-
½
cup
whole-wheat flour
-
1
large
egg (beaten)
-
⅓
cup
whole-wheat breadcrumbs
-
¼
cup
Parmesan cheese (freshly grated)
-
2
teaspoons
dried Italian seasoning
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
4
tablespoons
olive oil (divided)
The vegetables
-
15
ounces
cherry tomatoes
-
2
pieces
zucchini (about 14 or 15 ounces total)
-
5
cloves
garlic (peeled and thinly sliced)
Instructions
- Preheat the oven to 425°F.
- Prepare shallow bowls with flour, beaten egg, and a mixture of breadcrumbs, Parmesan, Italian seasoning, salt, and pepper.
- Bread the pork chops using a wet hand for the egg and a dry hand for the flour and breadcrumbs.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and brown the pork chops for 1-2 minutes on each side.
- Transfer the pork chops to a baking sheet and nestle the cherry tomatoes and zucchini around them.
- Sprinkle sliced garlic over the veggies, season with salt and pepper, and drizzle with the remaining olive oil.
- Bake for 15-18 minutes until the pork is cooked through and the veggies are tender.
Nutrition Facts (estimated)
Servings
4
Calories
471
Total fat
27g
Total carbohydrates
22g
Total protein
37g
Sodium
535mg
Cholesterol
136mg
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