Dd's Sheet Pan Parmesan Pork Chops

 

SHEET PAN CRISPY PARMESAN PORK CHOPS

 

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.