Sheet Pan Shake and Bake Pork Chops
Ingredients
- 4 8-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- ¼ cup milk
- 1 ½ cups Panko
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon smoked paprika
- ¼ cup vegetable oil
For the brussels sprouts and apples
- 1 pound brussels sprouts, halved
- 1 Gala apple, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 2 tablespoon brown sugar
- 1 teaspoon dried rosemary
- ¼ teaspoon dried sage
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.
- 3
Season pork chops with salt and pepper, to taste.
- 4
In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika and vegetable oil; season with salt and pepper, to taste.
- 5
Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.
- 6
Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.
- 7
Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through, reaching an internal temperature of 140 degrees F.
- 8
Serve immediately.
