Saturday, October 3, 2020

Dd's Sheet Pan Parmesan Pork Chops

parmesan pork chop




4 bone-in thick cut pork chops, can also use boneless

salt and pepper

2 eggs

1/4 c milk

2 c panko

2 c parmesan cheese shredded

1 TB Italian Seasoning

1 tsp garlic powder

1 small zucchini, 1-inch diagonal slices

1 small long eggplant, 1-inch diagonal slices

1 small onion, 1-inch wedges

2 TB olive oil


Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside.

In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, Italian seasoning, and garlic powder. Season pork chops with salt and pepper. Dredge in egg mixture; press in the panko mixture. Arrange onto prepared sheet pan. 

In a large bowl add the zucchini and eggplant. Season generously with salt and pepper; toss with olive oil. Lay them next to the pork on the sheet pan. Bake 15 minutes, turn over vegetables and pork chops; continue baking 5 minutes. Remove vegetables; continue baking 10 minutes until pork reaches internal temperature of 145 degrees. Optional to place pork chops under broileruntil browned. Serves 4.


Honolulu Aunty said...

I think I can do the eggplant and zucchini. Salt and pepper, then olive oil, and bake on pan. Thanks for the recipe sharing! Looks so ono!

Chet Colson said...

Geez......isn't there anything that Dd can't cook, life's not fair.

K and S said...

looks yum!

jalna said...

Aunty, me too!

Chet, I know!

Kat, does yah!