Sheet Pan Shake and Bake Pork Chops

A classic copycat made a million times better using pantry ingredients! So crisp-tender, and perfect for chicken too!

Sheet Pan Shake and Bake Pork Chops

You know I’m all about re-creating those boxed store-bought versions right at home.

Don’t get me wrong. Sometimes you need the boxed shortcuts. You just do.

But if you have a few minutes to spare, the homemade version DOES. NOT. EVEN. COMPARE.

You can even combine all the dry ingredients, set it aside, and stir in the vegetable oil prior to using.

Sheet Pan Shake and Bake Pork Chops

That way, you’ll always have an emergency shake and bake stash. Hey, you never know when you’ll need it.

Plus, this homemade crumb mixture goes well on everything – pork chops, chicken legs, breasts, tenders, etc.

 And you can make this a complete sheet pan meal with veggies to your liking.

Sheet Pan Shake and Bake Pork Chops

I mean, it’s 90+ degrees here in Los Angeles as we’re smack dab in the middle of summer.

But I’m ready for fall.

So bring on the apples and brussels sprouts. And butternut squash. And pumpkin…..

Sorry, I digress.

Sheet Pan Shake and Bake Pork Chops

Sheet Pan Shake and Bake Pork Chops

Yield: 4 servings

prep time: 15 minutes

cook time: 25 minutes

total time: 40 minutes

A classic copycat made a million times better using pantry ingredients! So crisp-tender, and perfect for chicken too!

Print Recipe
entree
Sheet Pan Shake and Bake Pork Chops

15 minutes25 minutes

Chungah Rhee
Sheet Pan Shake and Bake Pork Chops

Ingredients:

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 1 1/2 cups Panko
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon smoked paprika
  • 1/4 cup vegetable oil

For the brussels sprouts and apples

  • 1 pound brussels sprouts, halved
  • 1 Gala apple, cut into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 2 tablespoon brown sugar
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.
  3. Season pork chops with salt and pepper, to taste.
  4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika and vegetable oil; season with salt and pepper, to taste.
  5. Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.
  6. Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.
  7. Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through, reaching an internal temperature of 140 degrees F.
  8. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 757.7
Calories from Fat 423
% Daily Value*
Total Fat 47g
72%
Saturated Fat 10.6g
53%
Trans Fat 0.3g
Cholesterol 202.5mg
68%
Sodium 208.9mg
9%
Total Carbohydrate 39.6g
13%
Dietary Fiber 5.7g
23%
Sugars 14.5g
Protein 46.3g
93%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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