Sheet Pan Breaded Pork Chops & Veggies

It’s formally back-to-school season and I don’t learn about you, however our weeknights are already getting somewhat loopy. So, I’m excited to have some straightforward dinners I can throw collectively to maintain everybody fed! My household cherished this new Sheet Pan Breaded Pork Chops and Veggies dinner. You may even swap in some totally different veggies relying in your preferences. I served it with whole-grain wild rice, and it was an ideal accompaniment!

Plus, we switched up the leftovers into one thing tremendous yummy. That means you might double this recipe on Day 1 and have one thing totally different and simply as tasty the subsequent night time. Now, that’s my form of meal! For the leftovers, we lower every part up into bite-sized items and blended them into some creamy pasta (pictured). It was tremendous scrumptious … extremely suggest it!! Here are some extra methods to reinvent leftovers.

Pasta with leftover breaded pork chops and veggies sprinkled with cheese on top in a bowl.

Other Favorite Sheet Pan Dinners

When work and after-school actions have you ever scrambling at supper time, sheet pan meals are the right resolution to get a wholesome dinner on the desk. Below are a few of our different favourite sheet pan recipes, and yow will discover extra on our One Pot / Sheet Pan class web page.

Sheet Pan Breaded Pork and Veggies on 100 Days of Real Food

Sheet Pan Breaded Pork Chops & Veggies

This straightforward Sheet Pan Breaded Pork Chops & Veggies recipe is ideal for busy weeknights. It pairs nice with a aspect of whole-grain wild rice.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print Recipe

Servings: 4

1/4 cup whole-wheat flour1 egg crushed1/3 cup whole-wheat breadcrumbs1/4 cup Parmesan cheese freshly grated2 teaspoons dried Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper4 boneless thick pork chops about 1 1/2″ thick4 tablespoons olive oil divided15 ounces cherry tomatoes (a few pint and a half)2 zucchini (weighing a total of about 14 or 15 ounces), cut in half and then quartered into wedges5 cloves garlic peeled and thinly sliced

Preheat the oven to 425 levels F.

Put the flour in a shallow bowl and the crushed egg in one other shallow bowl and put aside. In a 3rd shallow bowl, combine collectively the breadcrumbs, Parmesan cheese, Italian seasoning, and salt and pepper till nicely mixed.

Now it is time to bread the pork chops. Make one in every of your arms the “wet hand” and the opposite one the “dry hand.” With your moist hand, toss the primary pork chop into the flour. Use your dry hand to sprinkle the flour on high and rub it round till nicely coated. Now drop the meat within the egg and use your moist hand to coat it once more. Lastly, use your moist hand to put it within the breadcrumb bowl and use your dry hand to ensure it is nicely coated.

Heat 2 tablespoons of the olive oil in a big skillet over medium-high warmth. Place the breaded pork chops within the pan and brown, 1 or 2 minutes per aspect. Place on a baking sheet when finished.

Nestle the cherry tomatoes and zucchini wedges across the pork chops. Sprinkle the sliced garlic on high, season the veggies with salt and pepper, and drizzle with the remaining 2 tablespoons of olive oil.

Bake till the pork chops are simply finished throughout (now not pink within the center—however don’t overcook) and the veggies are tender when pierced with a fork, about 15 to 18 minutes (relying on the thickness of your pork chops). Great served with a aspect of untamed rice.

We suggest natural elements when possible.

Nutrition Facts

Nutrition Facts

Sheet Pan Breaded Pork Chops & Veggies

Amount Per Serving

Calories 471
Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 136mg45%

Sodium 535mg23%

Potassium 1067mg30%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 6g7%

Protein 37g74%

Vitamin A 853IU17%

Vitamin C 45mg55%

Calcium 138mg14%

Iron 3mg17%

* Percent Daily Values are based mostly on a 2000 calorie food regimen.

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