If you’re looking for a complete meal baked together on one pan, this Sheet Pan Crispy Cheddar Pork Chops with Brussels Sprouts and Sweet Potatoes is it! Crispy on the outside and juicy on the inside, you’ll love this method of cooking pork chops.

With just a little seasoning, dipping, and breading, the chops are ready for a session in the oven. Add on veggies to the sheet pan and you’ve got an entire meal ready to cook while you tend to other things. What could be easier? Not much, which is why I highly endorse embracing sheet pan recipes. The convenience factor can’t be beaten, plus I know that I’m cooking fresh food that’s nutritious as well as outrageously delicious.

While this Sheet Pan Crispy Cheddar Pork Chops with Brussels Sprouts and Sweet Potatoes is cooking in the oven, the aroma alone will have the family ready and waiting at the table before it’s even ready to be served. Oh, and the clean-up for this meal? It’s all on one sheet pan, and if you line it with foil or a Silpat mat, it’s even easier. Win-win!

How To Avoid Tough Pork Chops

If you’ve been disappointed by dry and tough pork chops in the past, consider using bone-in pork chops, which this recipe calls for. Chances are, you’ve been using boneless pork chops that are thinly cut. Instead, choose bone-in pork chops. Bone-in chops will always be juicier. Also, choose chops that are a least an inch thick as this will help retain the moisture and result in a tender and juicy pork chop.

Can I Use Other Vegetables?

Sure! Feel free to try what you know that your family likes. Just be aware that the cooking time for them may vary. For example, green beans or broccoli will cook more quickly, so you may want to add them halfway through the cooking time. The key here is that the pork chops are completely cooked, so choose your veggies and their time in the oven accordingly.

How Do I Know When The Pork Chops Are Done?

The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest. You can always use a digital thermometer to test the temperature if you are unsure.

How Do I Get The Outside Of The Pork Chops Crispy?

Make sure that you are following the directions to season, dredge and coat the pork chops in the wet egg mixture and then the panko and cheese mixture. This helps keep the moisture in the chops for a juicy texture while allowing the outside to crisp up while baking. It’s also important that you flip each chop halfway through to ensure both sides get exposed to the heated air of the oven for maximum crispness.

Ingredients Needed To Make This Recipe

Thick-cut, bone-in pork chops
Salt and pepper
Panko breadcrumbs
Shredded cheddar cheese
Garlic powder
Eggs
Milk
Brussels sprouts
Sweet potatoes
Olive oil

How To Make This Sheet Pan Crispy Cheddar Pork Chops Meal

Preheat oven to 425 degrees. Prepare a large rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.

Salt and pepper the pork chops on each side.

In a shallow dish, whisk together eggs and milk.

In a separate dish, stir together the panko, cheese, and garlic powder.

Dip the pork chops in the egg mixture on both sides. Allow excess to drip back into the dish.

Transfer the pork chops to the panko mixture, pressing into the pork on both sides.

Place pork chops in the center of the baking sheet.

Combine Brussels sprouts and sweet potatoes in a large bowl. Drizzle with olive oil. Toss to coat and season with salt and pepper as desired. Arrange the vegetables around the pork chops.

Bake for 30 minutes, flipping the pork chops halfway, or until the internal temperature reaches 145 degrees. If the top of the pork chops is not crispy, turn on the broiler and watch carefully until the panko has browned.

Allow pork chops to rest on the baking sheet for 5 to 10 minutes prior to serving to allow the juices to redistribute through the pork. Serve the pork chops with vegetables.

If you’re ready for a delicious convenience meal, grab your sheet pan and make this one tonight! There will be hardly any clean-up, including the plates that your family will use, because they will gobble this Sheet Pan Crispy Cheddar Pork Chops with Brussels Sprouts and Sweet Potatoes meal down and ask for seconds. It’s an easy meal that is sure to go in your rotation of family-approved meals.

Related Pork Recipes

Slow Cooker Mississippi Pork Roast

Sweet Pork Ribs

Crock Pot Pulled Pork Enchiladas

Crock Pot Pork And Green Chile Soup

Pepperoncini Beer Pork

Crock Pot Pork Chops

Crispy Breaded Pork Chops

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

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Name: Sheet Pan Crispy Cheddar Pork Chops with Brussels Sprouts and Sweet Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min 5 s
Yield: 4
Cuisine: American
Ingredients: 4 thick-cut, bone-in pork chops; Salt and pepper, to taste; 1 ½ cup panko breadcrumbs; 1 ½ cup shredded cheddar cheese; 1 teaspoon garlic powder; 2 eggs; ¼ cup milk; 1 pound Brussels sprouts, cleaned and halved; 1 pound sweet potatoes, peeled and cut into chunks; 1 teaspoon olive oil

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serves 4

Sheet Pan Crispy Cheddar Pork Chops with Brussels Sprouts and Sweet Potatoes

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes 5 seconds

Total Time: 1 hour 5 minutes 5 seconds

Ingredients

4 thick-cut, bone-in pork chops
Salt and pepper, to taste
1 ½ cup panko breadcrumbs
1 ½ cup shredded cheddar cheese
1 teaspoon garlic powder
2 eggs
¼ cup milk
1 pound Brussels sprouts, cleaned and halved
1 pound sweet potatoes, peeled and cut into chunks
1 teaspoon olive oil

Instructions

Preheat oven to 425 degrees. Prepare a large rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
Salt and pepper the pork chops on each side.
In a shallow dish, whisk together eggs and milk.
In a separate dish, stir together the panko, cheese, and garlic powder.
Dip the pork chops in the egg mixture on both sides. Allow excess to drip back into the dish.
Transfer the pork chops to the panko mixture, pressing into the pork on both sides.
Place pork chops in the center of the baking sheet.
Combine Brussels sprouts and sweet potatoes in a large bowl. Drizzle with olive oil. Toss to coat and season with salt and pepper as desired. Arrange the vegetables around the pork chops.
Bake for 30 minutes, flipping the pork chops halfway, or until the internal temperature reaches 145 degrees. If the top of the pork chops is not crispy, turn on the broiler and watch carefully until the panko has browned.
Allow pork chops to rest on the baking sheet for 5 to 10 minutes prior to serving to allow the juices to redistribute through the pork. Serve the pork chops with vegetables.