Cheddar Pork Chops Sheet Pan Meal
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
630 |
|
| % Daily Value* | ||
| Total Fat 30g | 39% | |
| Saturated Fat 8g | 41% | |
| Cholesterol 210mg | 70% | |
| Sodium 710mg | 31% | |
| Total Carbohydrate 50g | 18% | |
| Dietary Fiber 6g | 22% | |
| Sugars 4g | ||
| Includes Added Sugars 1g | 4% | |
| Protein 42g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 334mg | 25% | |
| Iron 5mg | 25% | |
| Potassium 1060mg | 25% | |
Ingredients
- 4 Pork Chops, boneless, 1-inch thick
- 1/4 tsp Salt & Pepper
- 2 Eggs
- 1/4 cup Milk
- 1 cup Panko
- 1 cup Cheddar Cheese, shredded
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder / Onion Powder / Paprika
- 10 oz Brussel Sprouts Shredded, used Rita's Garden
- 1 lb Baby Potaotes, quartered
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Garlic Powder / Onion Powder
- 2 tbsp Olive Oil
Method of Preparation
Step 1
Preheat the oven to 425°F. Spray a sheet pan with pan spray and set aside.
Step 2
In a shallow dish whisk together the eggs and milk.
Step 3
In another dish combine panko, cheddar cheese, Italian seasoning, 1 tsp of garlic powder, onion powder, and paprika.
Step 4
Bread the pork chops:
Season both sides with 1/4 tsp salt and pepper.
Dredge into the egg and milk mixture.
Coat in the panko mixture.
Add to the sheet pan.
Step 5
In a large bowl add brussels sprouts, potatoes, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, onion powder, and 2 tbsp olive oil.
Toss to combine and add to the sheet pan with the pork chops.
Step 6
Bake for 15 minutes.
Toss the potatoes and brussels sprouts. Continue baking for 10 minutes or until the pork reaches 145°F.
